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BBQ Burnt End Style Quorn Vegetarian Roast

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.

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


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


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

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