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Herb Crusted Quorn Vegetarian Roast

Herb crusted Quorn roast sliced served alongside potatoes, carrots and greens with a pot of gravy on the side.

Try our meat-free vegetarian roast - deliciously crusted with herbs, breadcrumbs and mustard and roasted until golden perfection. Serve this tasty vegetarian roast dinner alongside crispy Hasselback potatoes, chantenay carrots, greens and homemade vegan gravy. Perfect served hot for Easter vegetarian dinner or thinly sliced when cold for a delicious leftovers sandwich.

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

Made with Quorn Vegetarian Roast

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 1 Quorn Roast
  • 200g white bread, crusts removed
  • 30g parsley
  • 10g mint
  • Zest of 1 lemon
  • 2 cloves garlic
  • 20g Dijon mustard
  • 10ml vegetable oil
  • For the Hasselback Potatoes:
  • 300g baby potatoes
  • 50g butter
  • 2 sprigs thyme
  • Sea salt
  • For the Chantenay Carrots
  • 200g Chantenay carrots
  • 10ml vegetable oil
  • 25ml maple syrup
  • 2 sprigs rosemary
  • For the vegan gravy:
  • 300ml veg stock
  • 100m red wine
  • 1 onion, finely sliced
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 10ml balsamic vinegar
  • 5ml gravy browning
  • 10g plain flour
  • 10ml vegetable oil.
  • To serve
  • 150g Cavolo Nero, stems removed
  • Juice of 1 lemon
  • Sea salt


  1. For the Quorn Roast, preheat oven to 220°C/Fan 200°C/Gas 7cook and cook for 35 mins, following pack instructions. Then remove from skin
  2. Meanwhile, blend together all the crust ingredients until a fine, vibrant green crumb is achieved
  3. Brush the roast all over with mustard. Pour the crumb out on a cutting board or parchment paper and roll in the crumb until well coated.
  4. Bake for a further 15 minutes until the crumb is set and golden.

For the Hasselback Potatoes:

  1. Slice the potatoes but not all the way through.
  2. Brush with melted butter and thyme, season with salt and roast in the preheated oven for 30 minutes

For the Chantenay Carrots

  1. Roast carrots in the rosemary and vegetable oil for 20 minutes in the preheated oven.
  2. Drizzle with maple syrup and cook for a further 5 minutes.

For the vegan gravy:

  1. Fry the onion in the vegetable oil and herbs over a medium heat until well coloured and aromatic
  2. Add the flour and cook for a further 2-3 minutes
  3. Deglaze the pan with the red wine and reduce to almost nothing
  4. Add the stock and bring to a simmer, cook until thickened
  5. Adjust seasoning with balsamic and add a touch of gravy browning if desired for colour

To serve

  1. Blanch cavolo nero in seasoned water, remove and garnish with lemon juice and salt.
  2. Slice the Quorn Roast and serve alongside a portion of Hasselback potatoes, Chantenay carrots and a good lashing of vegan gravy.

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