Dinner / British

Root Vegetable Toad-in-the-Hole with Onion Ale Gravy

Name: Root Vegetable Toad-in-the-Hole with Onion Ale Gravy
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 3/4 cup (100 g) all-purpose flour; 1 tsp (5 g) kosher salt, divided; 1/2 tsp (1 g) freshly ground black pepper; 3 large eggs; 1 cup (240 mL) whole milk; 1 tbsp (15 mL) wholegrain mustard; 2 tbsp (30 mL) rapeseed or vegetable oil, divided; 1 parsnip (150 g), peeled and cut into batons; 2 medium carrots (160 g), peeled and cut into batons; 1 red onion (150 g), cut into wedges; 1 cup (150 g) Brussels sprouts, halved; 1 tbsp (3 g) fresh thyme leaves; 1 tbsp (14 g) unsalted butter; 1 small yellow onion (100 g), thinly sliced; 1 tbsp (8 g) all-purpose flour for gravy; 1 cup (240 mL) vegetable stock; 1/2 cup (120 mL) vegan malty ale or vegan alcohol-free ale; 1 tsp (5 mL) Marmite or yeast extract; 1 tsp (5 mL) apple cider vinegar

A vegetarian spin on the Sunday roast classic featuring blistered carrots, parsnips, sprouts, and thyme tucked inside a puffed Yorkshire-style batter.

Vegetarian

By Vegetarian Recipes Kitchen · Updated 6 October 2026

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Root vegetable toad-in-the-hole baked in a metal pan with gravy on the side — Illustrative food photography. See our editorial policy.

Let's cook

Step by delicious step.

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Heat the oven to 425°F (220°C). Place a 9x13-inch metal roasting pan with 1 tablespoon oil on the center rack to preheat for at least 10 minutes.
Whisk the flour, 1/2 teaspoon salt, and pepper. Beat in eggs, milk, and mustard until bubbly, then rest the batter for 15 minutes to relax the gluten.
Toss parsnip, carrots, red onion, Brussels sprouts, thyme, and remaining oil with 1/2 teaspoon salt. Carefully spread onto the smoking-hot pan and roast 15 minutes, stirring once for color.
Remove the pan, shake vegetables into an even layer, and immediately pour the rested batter over the top. Return to the oven and bake 20 to 22 minutes until deeply puffed and golden. Pour promptly and return the pan to the oven without delay; avoid opening the door while the batter is rising.
While the pudding bakes, melt butter in a saucepan. Add sliced yellow onion and cook over medium heat with a pinch of salt until jammy and browned, about 8 minutes.
Sprinkle in the tablespoon of flour and cook 1 minute. Whisk in ale, vegetable stock, Marmite, and vinegar; simmer 5 minutes until glossy and thick.
Slice the toad-in-the-hole, spoon with onion ale gravy, and serve immediately while the edges stay crisp.

0 of 7 steps complete

A little kitchen know-how

Keep the roasting pan ripping hot so the batter sets on contact and climbs up the sides.
Resting the batter 15 to 30 minutes gives the Yorkshire-style pudding better chew and lift.
Swap in stout or extra stock if you prefer to skip alcohol entirely.

Make it yours & keep it well

Swap parsnip for extra carrot, cutting pieces to a similar size so they finish together.

Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Store pudding and gravy separately. Reheat pudding in the oven and warm gravy with a splash of stock.

For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.

Root Vegetable Toad-in-the-Hole with Onion Ale Gravy

Everything you need.

Allergen notes

Step by delicious step.

A little kitchen know-how

Make it yours & keep it well

Estimated nutrition per serving

Good things to know

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