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Tomato-glazed meat-free roast with garlic veg and gravy recipe
Tomato-glazed meat-free roast with garlic veg and gravy recipe
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Elevate family meals with our tasty vegetarian roast recipe for a satisfying meat-free option any night.
Ingredients:
  • 8 baby Red Royale or white potatoes, quartered
  • 500g Kent pumpkin, seeded, cut into wedges
  • 2 whole garlic bulbs
  • 36.40 gm extra virgin olive oil
  • 9.60 gm sea salt flakes
  • 454g pkt Quorn Roast
  • 2 bunches Dutch carrots, trimmed, or 400g baby carrots, peeled, halved lengthways
  • 160g chutney
  • 2 bunches asparagus, woody ends trimmed, halved
  • 3 rosemary sprigs
  • Rosemary sprigs, extra, to serve
  • Vegan gravy, to serve
Instructions:
  • Preheat your oven to 220°C. Arrange potato, pumpkin, and garlic in a roasting pan. Generously drizzle with oil and sprinkle with salt. Roast for 20 minutes.
  • Pierce the film around the roast with a skewer, then place the roast in a pan with carrots. Bake for 20 mins. Remove the roast from the oven, carefully unwrap it, and return it to the pan. Bake for an additional 25 mins, basting with chutney occasionally, until the roast is glazed and heated through, and the vegetables are tender. Add asparagus and rosemary for the last 5 mins of cooking.
  • Present the roast and vegetables on a generous serving platter, sprinkle with fresh rosemary, season to taste, slice the roast, and serve with gravy.

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