Cajun spiced vegetarian toad in the hole recipe

Cajun recipe Jan 2, 2022

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 562 calories / serving


  • 170g plain flour
  • 1 tbsp Schwartz Cajun Seasoning
  • 3 medium free-range eggs, lightly beaten
  • 250ml semi-skimmed milk
  • 3 mixed peppers, deseeded and cut into 3cm strips
  • 1 medium red onion, cut into wedges
  • 6 Plant Chef Cumberland Style Bangers
  • 2 sprigs thyme, leaves picked
  • 1½ tbsp vegetable oil
  • 200g Tenderstem broccoli, steamed

For the onion gravy

  • ½ tbsp vegetable oil
  • 2 medium red onions, finely sliced
  • 1 tsp Schwartz Cajun Seasoning
  • 2 tbsp plain flour
  • ½ low-salt vegetable stock cube, made up to 500ml


  1. Preheat the oven to gas 7, 220°C, 200°C.
  2. Whisk together the flour, Schwartz Cajun Seasoning, eggs, and milk in a large mixing bowl. Season and set aside.
  3. Toss the peppers, onion, sausages, and thyme in 12 tbsp vegetable oil in a medium, high-sided nonstick roasting tray (about 34 x 24 x 5cm) and roast for 15 minutes, tossing occasionally, until gently golden.
  4. Drizzle the remaining 1 tbsp oil over the hot tray before pouring the batter over the vegetables and sausage. Return to the oven and cook for 25-30 minutes, or until golden and risen, making sure not to open the door too soon.
  5. Make the gravy in the meantime. In a medium saucepan, heat the oil and cook the onion for 15 minutes, turning periodically, until tender and transparent. Cook, stirring constantly for 2 minutes after adding the Schwartz Cajun Seasoning and plain four, then gradually whisk in the veggie stock. Simmer for 10-15 minutes and season with salt and pepper to taste.
  6. Serve the Cajun toad-in-the-hole with the onion gravy and steamed tenderstem broccoli.


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