BBQ Burnt End Style Quorn Vegetarian Roast

Name: BBQ Burnt End Style Quorn Vegetarian Roast
Cook time: 4 h
Total time: 4 h
Yield: 4
Ingredients: 1 Quorn Vegetarian Roast; Olive oil; BBQ rub; 1 cup ketchup; ¼ cup apple cider vinegar; ¼ cup brown sugar; 2 tbsp molasses; 2 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp smoked paprika; ½ tbsp garlic powder; ½ tbsp onion powder; Salt and pepper, to taste

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BBQ Quorn Roast next to a plate of loaded potato skins and homemade coleslaw.

Upgrade your meat-free BBQ with this Burnt End Style Quorn Vegetarian Roast using the NINJA Woodfire for the perfect flavour. This recipe smokes the Quorn Roast for 3 hours before smothering in a sweet sticky homemade BBQ sauce for a mouth-watering smoky flavour.

An epic centrepiece that your friends and family will love! Serve with loaded potato skins and homemade coleslaw, or simply load it into a crusty roll for the ultimate summer vegetarian BBQ feast.

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Serves 4

240 mins

A Challenge

126 cals
(Per serving)

2g of fat

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

Made with Quorn Vegetarian Roast

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

1 Quorn Vegetarian Roast
Olive oil
BBQ rub

For the BBQ sauce:

1 cup ketchup
¼ cup apple cider vinegar
¼ cup brown sugar
2 tbsp molasses
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp smoked paprika
½ tbsp garlic powder
½ tbsp onion powder
Salt and pepper, to taste

Method

Fully defrost the Quorn Vegetarian Roast and preheat smoker to 120°C.
Remove the Quorn Roast from the plastic packaging and pat dry, before coating with olive oil and apply BBQ rub all over.
Smoke the Quorn Roast in your Ninja for 2-3 hours until the internal temperature reaches 71°C.
Whilst the Roast is smoking, prepare a BBQ sauce by combining and then simmering the ingredients on the hob for 10-15 minutes.
Once the Roast is smoked to temperature, cool, then cut into 1-inch slices, before tossing into the BBQ sauce.
Next, increase the smoker temperature to 135°C and smoke the slices for an extra 45 minutes to 1 hour, until glazed.
Serve with the leftover BBQ sauce, your favourite sides and enjoy!