Vegetarian
“Toad-in-the-Hole”
Tenderstem® “Eat your Greens” Toad in the Hole is my latest recipe creation for all my veggie readers – it’s just as tasty as the sausage version, but uses the stems of Tenderstem®, sweet potatoes, shallots, onions, carrots, sun-dried tomatoes and cherry tomatoes in the batter instead of the usual bangers; serve this easy midweek family meal with steamed Tenderstem® and a knob of butter and lashings of creamy gravy for a very tasty and healthy alternative Yorkshire pudding bake.
Tenderstem® is a Japanese invention which is a fusion of two of my favourite vegetables, broccoli and chinese kale, and the result is a tender stemmed vegetable that is sweet and easy to cook. Unlike normal broccoli, you can eat all of the stems, and in this recipe, I have chopped some of them up to add to the roasted vegetables which forms the base of my veggie toad in the hole. The other great thing about this tasty veg, is that just 80g counts as one of your five-a-day.
The vegetable’s impressive credentials don’t stop there however, it’s packed with minerals and vitamins making it a veritable green powerhouse of good things; high in vitamin C, in fact more than oranges, and with high levels of vitamin A, vitamin B6, potassium and calcium, Tenderstem® also boasts high levels of carotenoids and glucosinolates, both of which are known to help to fight the risk of cancer and reduce heart disease – so, as you can see, this vegetable is NOT just a pretty face!
But let’s talk more about today’s recipe for Tenderstem® “Eat your Greens” Toad in the Hole – this recipe was specially commissioned for Tenderstem® as part of their British food map; myself and several other recipe developers and food bloggers, were asked to create a new regional recipe based our part of the UK; my recipe is from Yorkshire, and is an adaptation of a Yorkshire pudding based recipe called “Toad-in-the-Hole”, a baked Yorkshire pudding recipe with sausages, which is usually served with mashed potatoes and gravy.
My new veggie version is shared below, and I hope you feel inspired enough to try this healthier version which is served with Tenderstem® in place of the usual mashed potatoes – but, you could serve it with both vegetables during the winter months. By all means add some extra vegetables, such as mushrooms, squash, courgettes and aubergines, the vegetables I used in the recipe today were based on my seasonal summer vegetable basket. Karen
Disclaimer: Paid collaborative work with Tenderstem® UK – all views and opinions remain my own.
“Eat your Greens” Toad in the Hole
Print recipe
| Serves | 4 |
| Prep time | 1 hour, 15 minutes |
| Cook time | 50 minutes |
| Total time | 2 hours, 5 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Halloween |
| Region | British |
| By author | Karen Burns-Booth |
Ingredients
Yorkshire Pudding Batter
- 1 teacup of eggs
- 1 teacup of plain flour
- 1/2 teacup of water
- 1/2 teacup of milk
- salt and pepper
Filling
- 1 large sweet potato, peeled and cut into 2
- 2 large carrots, peeled and cut into 2
- 2 shallots, peeled and quartered
- 4 sun-dried tomatoes in oil (drained and roughly chopped)
- 1 large red onion, peeled and diced
- 100g Tenderstem® stalks, roughly chopped
- 8 cherry tomatoes
- 2 to 3 tablespoons vegetable oil (or oil from sun-dried tomatoes)
To serve
- 300g Tenderstem® (steamed in salted water, to serve)
Note
A fabulous vegetarian Toad-in-the-Hole that even the pickiest eater will enjoy; serve with steamed Tenderstem® and lashings of creamy gravy for a hearty, healthy and tasty meal.
Directions
| Step 1 | Pre-heat oven to 230C/450F/Gas mark 8. |
| Step 2 | Yorkshire Pudding: Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour. |
| Step 3 | Place all of the prepared vegetables, except the cherry tomatoes into a large oven-proof baking tray or dish; spoon the oil over the vegetables and turn them over to coat. |
| Step 4 | Roast the vegetables in the pre-heated oven for 20 to 25 minutes until they are soft but still retain their shape and are starting to brown around the edges. |
| Step 5 | Add the cherry tomatoes and then pour the Yorkshire pudding batter over the veggies, and cook for a further 20 to 25 minutes until the pudding is well risen and golden brown. DO NOT open the oven for the first 10-15 minutes or the pudding will DROP! |
| Step 6 | Cut into squares and serve immediately with gravy and steamed Tenderstem® with a little butter. |
| Step 7 | Tip for gravy: if you have some Yorkshire pudding batter left, add a tablespoon of vegetable stock power and some boiling water to mix - you will have a quick and tasty thick, creamy veggie gravy. |
More Yorkshire Recipes on Lavender and Lovage:
My Grandma’s Traditional Yorkshire Pudding Recipe for Breakfast!
Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
Yorkshire Fish Pie and Fish & Chips in a Basket with Mushy Peas
Grandma’s Yorkshire Season Pudding with Herbs Today
Yorkshire Fish Pie with a Rosti Potato Topping
My Grandma’s Traditional Yorkshire Pudding
Potted Shrimps for a Traditional Yorkshire Shrimp Tea
“Scarborough Fair” Spatchcock Roast Chicken
Christine says
Being a vegetarian I really do appreciate these type of recipes, however being in the USA could you define “a teacup ” measure! Lol
Karen Burns-Booth says
Thanks Christine – the Yorkshire pudding recipe works on any size cup or mug, as it’s equal volume that makes it work. For this recipe I used a cup from a standard cup and saucer set – which is about 1 US cup I guesstimate! Karen
Kellie@foodtoglow says
A really lovely recipe and idea, Karen. I am a total fan of Tenderstem and you have really done it justice. Delish!
Karen Burns-Booth says
Thanks so much Kellie – I seem to remember that you made a Sctoth Broth type stew? But, I can’t seem to find it now – will have a look later! Karen