Veggie toad in the hole with sticky red onion gravy

11 INGREDIENTS • 6 STEPS • 1HR 30MIN

Veggie toad in the hole with sticky red onion gravy

Recipe

5.0

1 rating
This veggie one-tray wonder is full of the comforting flavours of a roast dinner – herby sage and onion stuffing, rich caramelised onion gravy and fluffy Yorkshire pudding. Since it’s made with our quality, Remarksable Value ingredients, it’s friendly on the family budget, too.
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This veggie one-tray wonder is full of the comforting flavours of a roast dinner – herby sage and onion stuffing, rich caramelised onion gravy and fluffy Yorkshire pudding. Since it’s made with our quality, Remarksable Value ingredients, it’s friendly on the family budget, too.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
4
4
M&S Remarksable Value free-range mixed sized eggs
150 g
self-raising flour
175 ml
M&S Remarksable Value whole milk
2 tsp
English mustard powder
300 g
M&S Remarksable Value white mushrooms
5
M&S Remarksable Value red cooking onions
1 pack
(250 g)
M&S sage and onion stuffing mix
100 g
butter
4 tsp
M&S vegetarian gravy granules
heaped
1 tbsp
M&S redcurrant jelly
1 splash
red wine vinegar
Love This Recipe?
Add to plan
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Veggie toad in the hole with sticky red onion gravy
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C fan.
step 2
Whisk the eggs (4), self-raising flour (150 g) and milk (175 ml) with 1 tsp mustard powder (1 tsp) a pinch of salt and set aside.
step 3
Roughly tear the mushroomns (300 g) and cut 3 of the onions (3) into wedges. Arrange on a large baking dish, season with salt and pepper.
step 4
Place the stuffing mix (1 pack) into a bowl with the butter (100 g) and pour 400ml boiling water. Allow to stand for 5 minutes. Shape into balls then add these to the tray with the mushrooms along with a drizzle more oil. Roast for 20-25 minutes, until the stuffing balls are cooked through and the onions are tender.
step 5
Meanwhile, slice the remaining two onions (2). Heat a splash of oil in a frying pan and add the onions and a pinch of salt. Cook for 20 minutes, stirring now and again, until soft and deeply caramelised. Stir in the gravy granules (4 tsp) along with 280ml boiling water, stirring until thick. Stir in the redcurrant jelly (1 tbsp), remaining mustard powder (1 tsp) and vinegar (1 splash) and leave to blip away.
step 6
Remove the mushrooms, onions and stuffing balls from the oven and place on a plate. Add a splash more oil to the tray and return to the oven to preheat for 5 minutes. Pour the batter into the tray and, working quickly, arrange the roasted veg and stuffing balls on top. Return to the oven for 30 minutes, until puffed up and golden. Serve with the gravy.
step 6 Remove the mushrooms, onions and stuffing balls from the oven and place on a plate. Add a splash more oil to the tray and return to the oven to preheat for 5 minutes. Pour the batter into the tray and, working quickly, arrange the roasted veg and stuffing balls on top. Return to the oven for 30 minutes, until puffed up and golden. Serve with the gravy.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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