Veggie Toad-in-the-Hole

Serves 6
Time 45 minutes


1 tbsp extra virgin olive oil
6 vegetarian sausages
3 tbsp gluten-free plain flour
1 egg
½ cup rice milk
¼ tsp salt and pepper
55g frozen peas, to serve


Mushroom gravy:
3 tbsp extra virgin olive oil
½ brown onion, diced
2 garlic cloves, diced
1 cup mushrooms, diced
3 tbsp plain flour
2 cups vegetable broth
1 tsp Vegemite
3 sprigs fresh thyme
1 tsp dried sage


Preheat the oven to 200°C.

Heat oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes.

Put the flour, salt and pepper in a bowl and make a well.

Crack in the egg and pour in the milk, then whisk until combined.

Preheat a muffin tray in the oven. When it is hot, place the sausages into the holes.

Pour the batter around the sausages and bake for 15-20 minutes or until golden and risen.

Boil the peas.

In an oiled pan saute the garlic and onion until soft. Add the sliced mushrooms and continue to sauté for 5 minutes (remove excess water if needed). Turn the heat to low and sauté the flour with the mushrooms and oil to make a paste. Slowly whisk in the vegetable broth until all flour has dissolved. Add the sprigs of thyme, sage, salt, pepper and vegemite. Stir to combine. Allow the gravy to begin to thicken, but whisking often until desired thickness.

Pour over toad in the hole.