Quorn Roast in a Tomato Glaze with Garlic Roasted Vegetables

Name: Quorn Roast in a Tomato Glaze with Garlic Roasted Vegetables
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 454g pkt Quorn Roast [https://www.quorn.co.uk/products/vegetarian-roast]; 8 baby Jersey Royale or white potatoes, quartered; 500g butternut squash, seeded and cut into wedges; 2 whole garlic bulbs; 2 tbsp extra virgin olive oil; 1 tbsp sea salt flakes; 2 bunches Dutch carrots, trimmed, or 400g baby carrots, peeled and halved; lengthways; ½ cup (160g) tomato chutney; 2 bunches asparagus, woody ends trimmed, halved; 3 rosemary sprigs; Rosemary sprigs, extra, to serve; Vegan gravy, to serve

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A plate of Quorn Roast baked in a tomato glaze with a side of roasted veggies and vegan gravy.

Make your next Sunday roast meat-free with our tasty Quorn Roast in a tomato glaze, served with plenty of garlic roasted vegetables. A comforting meal which the whole family will love - delicious with vegan gravy!

Recipe by Coles

Vegetarian Sunday Roast Recipes Vegan And Vegetarian Traditional British Food Vegan and Vegetarian Family Meal Recipes Easter Recipes

Serves 4

80 mins

A Little Effort

634 cals
(Per serving)

18g of fat
(Per serving)

A box of Quorn Roast showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Roast

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

454g pkt Quorn Roast
8 baby Jersey Royale or white potatoes, quartered
500g butternut squash, seeded and cut into wedges
2 whole garlic bulbs
2 tbsp extra virgin olive oil
1 tbsp sea salt flakes
2 bunches Dutch carrots, trimmed, or 400g baby carrots, peeled and halved lengthways
½ cup (160g) tomato chutney
2 bunches asparagus, woody ends trimmed, halved
3 rosemary sprigs
Rosemary sprigs, extra, to serve
Vegan gravy, to serve

Method

Preheat oven to 220°C/Gas Mark 7
Place the potato, squash and garlic in a large roasting pan. Drizzle with the oil and sprinkle with the salt. Bake for 20 mins.
Use a skewer to pierce the film around the roast. Add to the pan with the carrot. Bake for 20 mins. Remove the roast from the oven. Carefully remove the film. Return roast to the pan. Bake, basting the roast occasionally with chutney, for a further 25 mins or until the roast is glazed and heated through and the vegetables are tender, adding asparagus and rosemary for the last 5 mins of cooking.
Transfer the roast and vegetables to a large serving platter. Sprinkle with extra rosemary. Season. Cut roast into slices and serve with gravy.

Recipe by Coles