Amazing Glaze and Marinade - A Better Way to Prepare Quorn Meatless Turkey Roast for Thanksgiving
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Holiday Meals
Cuisine: Vegan
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.)
  3. Preheat the oven to 425.
  4. 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.
  5. Cover and bake at 425 F for 40 minutes. The marinade will keep the Roast moist and become a rich dark glaze.
  6. 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.
  7. 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.
Notes
© 2022 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/amazing-glaze-and-marinade-a-better-way-to-prepare-quorn-meatless-turkey-roast-for-thanksgiving/