Veggie toad in the hole with sticky red onion gravy

11 INGREDIENTS • 7 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.
Love This Recipe?
Add to plan
logo
Veggie toad in the hole with sticky red onion gravy
Save
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.
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.

1HR 30MIN

Total time

Ingredients

Servings
4
4
M&S Remarksable Value free-range mixed size eggs
150 g
M&S Remarksable Value self-raising flour
175 ml
M&S Remarksable Value whole milk
2 tsp
English mustard powder
300 g
M&S Remarksable Value white mushrooms
3
M&S Remarksable Value red onions
1 pack
(250 g)
M&S sage and onion stuffing mix
100 g
M&S Remarksable Value salted butter
1 pouch
(350 g)
M&S red onion gravy
1 tbsp
M&S redcurrant jelly
1 splash
red wine vinegar

Nutrition per serving

VIEW ALL
Calories
1013kcal
Fat
31.6 g
Saturates
16.9 g
Sugars
17.0 g
Salt
5210.8 mg
Love This Recipe?
Add to plan
logo
Veggie toad in the hole with sticky red onion gravy
Save
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

Hide images
step 1
Preheat the oven to 220°C/200°C fan/gas mark 7.
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
Tear the mushroomns (300 g) into chunks and cut the onions (3) into wedges. Spread out on a large baking tray, season and drizzle with a little oil.
step 4
Put the stuffing mix (1 pack) in a bowl with the butter (100 g) and pour over 400ml boiling water. Leave for 5 minutes, then shape into balls. Add to the tray with the veg and roast for 20 to 25 minutes, until the stuffing is cooked through and the onions are tender.
step 5
Warm a medium saucepan over a medium heat and pour in the red onion gravy (1 pouch). Stir in the redcurrant jelly (1 tbsp), redcurrant jelly, remaining mustard powder (1 tsp) and the vinegar (1 splash). Simmer gently.
step 6
Remove the tray from the oven and transfer the mushrooms, onions and stuffing balls to a plate. Add a little more oil to the tray and return it to the oven for 5 minutes to heat.
step 7
Pour in the batter and quickly arrange the roasted veg and stuffing balls on top. Bake for 30 minutes until puffed and golden. Serve with the gravy.
step 7 Pour in the batter and quickly arrange the roasted veg and stuffing balls on top. Bake for 30 minutes until puffed 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.

Similar recipes

Autumn
Budget
Comfort food
Dinner
Winter
Mother's Day
Family friendly
Toad in the hole
0 Saved
top