Cheats Toad in the Hole
From our book, Speedy BOSH!, this Cheats Toad in the Hole is super easy and a great mid-week dinner if you don't have a lot of time! Made with pastry instead of Yorkshire pudding mix, its ready in under 30 minutes and tastes just as good as the original! We've amped up the gravy by adding curry powder for that extra kick.
Serves
Ingredients
For the Toad in the Hole
<item-todo-done>1 320g sheet sheet of plant-based puff pastry<item-todo-done><item-todo-done>6 plant-based sausages<item-todo-done><item-todo-done>2 tbsp unsweetened plant-based milk<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Curry Gravy
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 ½ tsp cornflour<item-todo-done><item-todo-done>250ml boiling water<item-todo-done><item-todo-done>1 tbsp ketchup<item-todo-done><item-todo-done>1 tsp English mustard<item-todo-done><item-todo-done>1 tsp soy sauce<item-todo-done><item-todo-done>1 tsp Nooch<item-todo-done><item-todo-done>1 tsp curry powder<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Serve
<item-todo-done> mango chutney<item-todo-done>
Before you start
Preheat oven to 200°C • Baking tray • Pastry brush • Frying pan on a medium heat • Kettle boiled
Prepare the toad in the hole
- Unroll the pastry and place it on its sheet on the baking tray
- Lay the sausages on top and score the pastry either side of each sausage with a sharp knife
- In a bowl, mix the milk together with the curry powder and a generous grinding of salt and pepper
- Brush the milk mixture over the pastry
- Bake on the top shelf of the hot oven for 15 minutes
Meanwhile, make the curry gravy
- Add the oil to the hot frying pan
- Peel and finely slice the onion and add it to the pan
- Peel the garlic cloves and add them to the pan
- Cook for 5 minutes, stirring occasionally
- Stir in the cornflour to coat the onions and garlic
- Add the boiling water, ketchup, mustard, soy sauce, nutritional yeast and curry powder
- Stir to combine
- Finely slice the coriander stalks, reserving the leaves, and add them to the pan
- Stir and then bring to a simmer
- Season to taste
- Remove and discard the garlic cloves
- Add more water if the gravy looks too thick
Serve
- Pour the gravy into a jug
- Scatter the reserved coriander leaves over the toad in the hole and serve it with the gravy and some mango chutney on the side