Enhancing Quorn Turk'y Roast for your Thanksgiving Table
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Weekend Meals
Cuisine: American
Serves: 4-6
Ingredients
  • 3-4 tablespoons extra virgin olive oil
  • 2 tablespoons organic maple syrup
  • 1 tablespoon maple balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons vegan Worcestershire sauce
  • ½ teaspoon Liquid Smoke (and/or ½ teaspoon Red Alder Smoked Finishing Salt)
  • 2-3 tablespoons dry white wine
  • 6 garlic cloves, peeled and thinly sliced
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon Aleppo pepper
  • 2 fresh bay leaves
  • Several sprigs for fresh sage
  • Several sprigs of fresh flat leaf parsley
  • Several sprigs of fresh rosemary
  • Freshly ground black pepper
  • Old Bay seasoning
  • 1 fully defrosted Quorn Turk'y Roast
  • 12 shallots or small onions, peeled
  • 2 stalks celery, sliced on the diagonal into two-inch pieces
  • 4-5 organic carrots, peeled and chopped into two-inch pieces
  • 10-15 fingerling potatoes or sweet potatoes, scrubbed (and cut only if large)
  • 1-2 red peppers, chopped into 1 inch squares (optional)
  • 1 lb. Brussels sprouts (optional – I love them, but not everyone does!)
  • 2 tablespoons organic extra virgin olive oil (see recipe below for some ideas for using a mixture of flavored olive oils)
  • Sea salt and freshly ground black pepper
  • 2 tablespoons flat leaf parsley, finely chopped
Instructions
  1. Mix the first 16 ingredients together in a large bowl, and add the defrosted Quorn Turk'y Roast. Let it marinate in the fridge for about 4-5 hours, turning it every hour or so to make sure the marinade penetrates all sides of the roast.
  2. Meanwhile, soak a clay pot in water for at least an hour. (if you don't have a clay pot - no worries. You can put everything in a large covered Pyrex casserole dish that is deep enough to cover the roast and accommodate the veggies you plan to use.)
  3. Preheat the oven to 375.
  4. Put the roast and the veggies in the clay pot or in the lightly greased Pyrex casserole. Remove the herb sprigs from the marinade, and pour the marinade over the roast and the shallots, celery, carrots, and potatoes or sweet potatoes. Sprinkle the roast liberally with the Old Bay. Add a bit more salt and pepper.
  5. Cover and bake at 375 F for 40 minutes. Raise the temperature to 425 F and cook the roast for about 30 more minutes. If you are adventurous and making the Brussels Sprouts, toss the Brussels Sprouts and red peppers with the olive oil and add salt and pepper. (I used a mix of 1 tablespoon citrus olive oil and 1 tablespoon of chipotle flavored olive oil.) Spread evenly on a separate foil-lined rimmed baking sheet, and cook on another rack of the over with the roast for about 30 minutes.
  6. Uncover the roast and make sure your veggies are cooked to your liking. Remove from the oven, and let the roast cool for about 10-15 minutes. Slice the roast and serve with the veggies. Sprinkle with the chopped flat leaf parsley. If you've made the oven roasted Brussels sprouts and red peppers, put them around the rim of the platter for a festive look!
Notes
Copyright, 2017, Nancy Olah
Recipe by Fool a Carnivore at https://foolacarnivore.com/enhancing-quorn-turky-roast-for-your-thanksgiving-table/