Quorn
Recipes
Festive Roast Dinner
Carved Quorn Roast with all the trimmings.
762 Cals
Per serving
Serves 10
85 mins
Ingredients
- 2 Quorn Roasts
- 1.6kg potatoes, peeled and cut into 6cm pieces
- 4 tbsp vegetable oil
- 1.2kg parsnips, peeled and cut in half or quarters lengthways
- 250g sage and onion stuffing mix
- 600g braised red cabbage
- 600g baby carrots, peeled
- 600g tenderstem broccoli
- 600g peas
- 500ml vegetarian gravy
TO SERVE
- Cranberry sauce
- Bread sauce
Method
- Preheat the oven to 200°C / Gas Mark 6.
- Pierce the film cover on the Quorn Roasts and place on a preheated baking tray and cook for 55 minutes or until core temperature is reached. Leave to stand for 5 minutes before carving.
- Pour 2 tbsp of the oil into a baking tray and heat in the oven.
- Bring the potatoes to the boil in a pan of water and simmer for 8 minutes. Drain well, shake to rough up the edges then remove the hot oil from the oven and tip the potatoes into the baking tray. Toss in the hot oil.
- Bake for 45 - 50 minutes or until the potatoes are golden brown.
- Place the remaining oil into a baking tray and heat in the oven for 5 minutes. Once hot add the parsnips and coat in the oil. Bake in the oven for 35 - 40 minutes or until golden brown.
- Make up the sage and onion stuffing mix as directed on the pack and shape into 30 balls, the size of a walnut. Place on a greased baking tray and cook for 25 minutes or until turning golden round the edges.
- Gently heat the red cabbage and boil or steam the vegetables until just cooked.
- To carve, remove the film from the Quorn Roasts and carve lengthways into slices.
- To serve, arrange the Quorn Roast on the plates, with 3 stuffing balls, a portion of all the vegetables, and serve with gravy, cranberry and bread sauces.
