gluten free vegetarian sausages, we used Gosh! Veggie Sausages
40g
kale, chopped (woody stems removed)
For the mushroom gravy
1Tbsp.
vegetable oil
1
onion, finely sliced
100g
chestnut mushrooms, sliced
1
garlic clove, crushed
500ml
gluten free vegetable stock
Tamari, optional
2Tbsp.
cornflour
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. In a medium bowl, mix the flour, baking powder and a pinch of fine salt. In a large jug, whisk the eggs, egg white and milk until combined. Make a well in the middle of the flour mixture and gradually whisk in the egg mixture to make a smooth batter. Chill until needed.
Step 2Drizzle the oil into a rough 23 x 30.5cm (9 x 12in) roasting tin and add the sausages and kale. Heat in the oven for 10min.
Step 3Reduce oven temperature to 200°C (180°C fan) mark 6. Carefully pour the batter into the hot tin and return to the oven for 30-35min until puffed and golden.
Step 4Meanwhile, make the gravy. Heat oil in a medium pan over low-medium heat and fry onion for 15min, stirring occasionally, until beginning to caramelise. Add mushrooms and fry until golden, about 8min. Stir in the garlic, fry for 1min, then add the stock. Bring to the boil and bubble for 5min. Whisk in a splash of tamari, if using, for extra flavour.
Step 5In a small bowl, mix the cornflour with 2tbsp water to make a smooth paste. Stir into the gravy and simmer for 2min until thickened. Check seasoning. Serve the toad in the hole with the hot gravy.
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