In theory toad-in-the-hole should be a fairly straightforward vegetarian dish – just substitute veggie sausages for meat ones, and Fat Bob’s yer uncle. However, the worst vegetarian dish I have ever tried is a toad in the hole ready-meal produced by a company formed by the sadly-deceased wife of a major rock star. Batter with the look and taste of cheap glue? Tick. Two tiny helpless pink mole-rat thingies as sausages? Tick.
This put me off The Toad for quite a whiles. But as today I’ve got a few vegetarian sausages going spare, and some mushrooms on the turn (my mushrooms are always on the turn. I’ve yet to meet a healthy one), I thought I’d rejig this old favourite via the sub-Continent. That chrome steel spice rack has to earn it’s keep, y’know!
Tiger in the Hole
Garam (chickpea flour), whipped into a thin batter with water, salt, tumeric, cumin, coriander and a small amount of chili powder
5 vegetarian sausages
Half a large red onion, cut into large chunks
5 mushrooms, skinned and cut roughly
Lightly fry the sausages in vegetable oil, remove from the oil before too brown, and left to drain on kitchen paper.
Lightly fry the onion and mushrooms, again until partially cooked.
Pour a large spoonful of vegetable oil in a baking tray or casserole dish, heat in the oven at 150 degrees for a few minutes.
Arrange the sausages, mushrooms and onion in the dish, and then pour over the batter.
Bake in the oven at 150 degrees for 25 minutes.
Serve hot, with perhaps a mildly-spicy tomato sauce or something similar on the side.