Name: Veggie sausage popovers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2 adults and 2-3 children
Cuisine: British
Ingredients: 100g plain flour; 2 eggs; 300ml milk; 2 tbsp olive oil; 4 cooked vegetarian sausages thickly sliced; 1small red pepper halved, deseeded and chopped

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Veggie sausage popovers

Veggie sausage popovers

Lesley Waters

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Serves 2 adults and 2-3 children

Easy

Prep: 10 mins

Cook: 30 mins

Plus 30 mins chilling

A star rating of 2 out of 5.2 ratingsRate

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Lesley Waters’ vegetarian toad in the hole is simple to make and can be frozen until needed

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g plain flour
2 eggs
300ml milk
2 tbsp olive oil
4 cooked vegetarian sausages

thickly sliced
1small red pepper

halved, deseeded and chopped

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Nutrition: nutrition per adult serving

kcal314
fat15g
saturates3g
carbs29g
sugars0g
fibre3g
protein16g
salt1.33g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 mins.
step 2

Drizzle the olive oil into 8 wells of a muffin tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot. Serve with beany gravy (recipe below).

RECIPE TIPS

BEANY GRAVY

Cook 1 tbsp olive oil, 1 bay leaf and 2 crushed garlic cloves for 1 min. Tip in 400g passata, 1 tbsp balsamic vinegar, 1 tsp sugar, 1 red chilli (pierced with a fork and left whole – for a hint of heat), 2 sprigs thyme leaves, 400g can rinsed borlotti beans and 300ml/½pt vegetable stock. Bring to the boil, then simmer for 10 mins until the sauce thickens. Season, remove the chilli and bay. Can be cooled and frozen for up to 1 month.

Recipe from Good Food magazine, January 2006

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A star rating of 2 out of 5.2 ratings

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