Cajun spiced vegetarian toad in the hole recipe

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

Ingredients

• 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

Directions

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.