As Thanksgiving quickly approaches, I’m so grateful for the creative idea sent by one of my readers on how to improve my Old Bay inspired Quorn Meatless Turkey-Style Roast from a few Thanksgivings ago. She suggested that instead of using a plain balsamic vinegar, I change up the recipe with a fruit-based balsamic, like fig. Inspired by her suggestion, I’ve re-vamped a tried and true recipe that ran several years ago. Don’t have fig balsamic? I’ll bet mango balsamic, cranberry balsamic, or even blood orange balsamic would also be delightful!
When you first open the box, Quorn’s pale, wrinkled little Turkey Roast is decidedly not an impressive sight. It’s always surprised me that the instructions on the box tell you to leave on the casing and just puncture a few holes in the Roast before popping it in the oven. Boring! My motto is when in doubt, turn to marinades to add flavor, color, moistness, and aroma.
Here are a few tips for working with Quorn Meatless Turkey-Style Roast:
- Take your Quorn Meatless Turkey-Style Roast out of the freezer two days before you plan to make it. Let it defrost in the fridge.
- Make your marinade the night before you plan to cook your Roast.
- If you have fresh herbs available, be sure to use them in your marinade. This year I used Bay leaf, Italian parsley, thyme, sage, and rosemary.
- Remove the casing that covers the Roast and marinate it for at least 4-5 hours (or overnight) in the fridge.
- Pierce the Roast with a fork in a number of places so that the marinade seeps in.
- Periodically turn your Roast, so that the marinade covers all sides.
Feel free to vary your vegetables. This year I added small baby turnips to the usual mix that includes carrots and potatoes, and they were absolutely delicious.
It’s your choice about whether to keep in all the herbs that have been marinating with the Roast while you’re cooking it. Sometimes I leave them in – sometimes I take them out!
Always let your Roast cool for about 10-15 minutes before slicing it. Spoon some of the delicious marinade at the bottom of the baking dish over the top of your sliced roast and veggies. Gravy actually isn’t necessary!
My original recipe has been vastly improved by my clever reader’s suggestion to use fig balsamic in the marinade. I love getting feedback from readers, so please let me know what you do to make your meatless Thanksgiving meal special!
Happy Thanksgiving!
- 3-4 tablespoons extra virgin olive oil
- 1 tablespoon organic maple syrup
- 1 tablespoon agave nectar
- 1 tablespoon fig balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons vegan Worcestershire sauce
- ½ teaspoon Liquid Smoke, optional
- 2-3 tablespoons dry white wine
- 6 garlic cloves, peeled and thinly sliced
- 1 tablespoon Old Bay
- ¼ teaspoon Aleppo pepper (or lots of freshly ground black pepper)
- 2 fresh bay leaves
- Several sprigs for fresh sage (or 2 teaspoons dried sage)
- Several sprigs of fresh flat leaf parsley
- Several sprigs of fresh rosemary
- Freshly ground black pepper
- 1 fully defrosted Quorn Meatless Turkey Roast, with casing removed
- Old Bay seasoning (for sprinkling on top of the Roast)
- 8-10 baby turnips, scrubbed and trimmed
- 4-5 organic carrots, peeled and chopped into two-inch pieces
- 8-10 small red potatoes, scrubbed and cut in half
- Sea salt and freshly ground black pepper
- 2 tablespoons flat leaf parsley, finely chopped
- Mix the first 17 ingredients together in a large bowl, and add the fully defrosted Quorn Meatless Turkey-Style Roast. Pierce the Roast in a number of places so that the marinade soaks in. Let the Roast marinate in the fridge for about 4-5 hours, turning it every hour or so to make sure the marinade penetrates all sides of the roast.
- Meanwhile, soak a clay pot in water for at least an hour. (if you don't have a clay pot - no worries. You can put everything in a l covered Pyrex casserole dish that is deep enough to cover the roast and accommodate the veggies you plan to use.)
- Preheat the oven to 425.
- Put the roast and the veggies in the clay pot or in the lightly greased Pyrex casserole dish. Remove the herb sprigs from the marinade (or not – totally your choice), and pour the marinade over the roast and the turnips, carrots, and potatoes. Sprinkle the roast liberally with a bit more Old Bay, and freshly ground pepper.
- Cover and bake at 425 F for 40 minutes. The marinade will keep the Roast moist and become a rich dark glaze.
- Uncover the roast and baste with the delicious marinade at the bottom of the clay pot or casserole dish. Cook for a few more minutes if needed to make sure your veggies are cooked to your liking.
- Remove from the oven, and let the roast cool for about 10-15 minutes. Slice the roast and serve with the veggies. Sprinkle with the chopped flat leaf parsley.
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