Vegetarian Toad in the Hole with Roasted Veggies

1. Brown the meat free Cumberland whirls in a frying pan and set aside

2. Chill the batter mixture of milk, flour, eggs, sea salt, and white pepper while preparing the vegetables

3. Preheat skillets and add the batter mixture, then place the browned sausages on top

4. Cook the sausage and batter mixture for 18 minutes at 200°C

5. Boil Chantenay carrots for 20 minutes, add red skin potatoes for the last 3 minutes, then spray, season, and cook in an air fryer for 40 minutes in 10-minute cycles

6. Spray parsnips, lightly season with pepper and onion salt, and oven cook for 25 minutes at 190°C

7. Cook broccoli for 5 minutes in lightly salted water, then add Brussel sprouts for the last 1 minute

8. Prepare the red onion gravy as per package instructions or ready-made

Notes

1. This recipe uses vegetarian sausages and includes various roasted vegetables for a complete Sunday dinner

2. Chilling the batter helps achieve better rise in the Yorkshire pudding

3. Adjust vegetable cooking times based on desired tenderness and use of appliances like air fryers