Rim the serving dish with roasted Brussels sprouts and red peppers
I’ve been eager to share the great new recipe I came up with at Thanksgiving for Quorn Turk’y Roast. Unfortunately, in our haste to eat it, I failed to take photos of the finished meal. So, I had to wait until it was almost Christmas to try this out again – and man, it’s even better with a few more tweaks!
I’ve written about Quorn Turk’y Roast as being my go-to plant-based protein product for holiday dinners, but was looking to find a way to make it more interesting. So, I amped up the olive oil marinade by including maple syrup, maple balsamic vinegar, soy sauce, Dijon mustard, dry white wine, garlic, cayenne, bay leaves, parsley, sage, rosemary, and thyme. I let the defrosted roast marinade for about 5 hours in the fridge, periodically turning it so the marinade soaks in well.
Marinade the Quorn Roast for at least 4-5 hours
I cooked it in a clay pot that I soaked in water for a couple of hours, along with shallots, carrots, celery, and sweet potatoes – and drizzled some of the delicious marinade over the veggies, so they benefit from the sweet tang of the marinade, too!
Here’s how the marinaded roast looks with the shallots, carrots, celery, and sweet potatoes in my clay pot
Here’s another peak at how it looked right before putting it in the oven from today’s meal.
Here was my latest version – before the oven!
Bake it covered at 375 F for right around an hour or so, and you’ll have a delicious plant-based roast that you will be proud to bring to your family’s holiday meal. If you have folks with a “Southern tongue” who like their veggies very soft, you may want to add 15-20 minutes more to your oven time to please them.
If you bring this dish to your holiday dinner, you might even find a few turkey eaters wondering what smells so good and wanting to venture a taste!
- /2 cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon maple balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 2-3 tablespoons dry white wine
- 2 garlic cloves, pressed
- ¼ teaspoon cayenne pepper
- 2 fresh bay leaves
- Several sprigs for fresh sage
- Several sprigs of fresh flat leaf parsley
- Several sprigs of fresh rosemary
- Freshly ground black pepper
- 1 fully defrosted Quorn Turk'y Roast
- 12 shallots, peeled
- 2 stalks celery, sliced into ½ in slices
- 1 cup baby carrots
- 6-8 fingerling sweet potatoes, peeled and cut if large
- 1 tablespoon organic extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2 tablespoons parsley, finely chopped
- Mix the first 13 ingredients together in a large bowl, and add the defrosted Quorn Turk'y Roast. Let it marinate in the fridge for about 5 hours, turning it every hour or so to make sure the marinade gets on all sides of the roast.
- Meanwhile, soak a clay pot in water for about an hour. (if you don't have a clay pot - no worries. You can put everything in a large covered Pyrex dish that is deep enough to cover the roast and accommodate all of the veggies.)
- Preheat the oven to 375.
- Put the roast and the veggies in the lightly greased oven ready dish. Remove the herb sprigs from the marinade, and pour the marinade over the roast and veggies. Add a bit more salt and pepper, and mix in the freshly chopped parsley.
- Cover and bake at 375 F for 60-75 minutes. Dpending on the size of your veggies and how crisp or tender you like them. I'd check at 60 minutes and then add 15-20 minutes more if needed.
- Serve with oven roasted Brussels sprouts and red peppers, which can go in about 30 minutes after you put the roast in the oven. Rim the plate with them and will make the dish look more festive!
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