Quorn Meatless Roast (Vegetarian Thanksgiving Turkey Substitute)

Submitted by recipemonkey

"This recipe is originally from Brigitte Dale. It's been my go-to vegetarian alternative to a Thanksgiving turkey for years. It can also be made vegan. Since Brigitte removed the recipes from her web site a few years ago, I'm posting my adaptation of the recipe here. Some people like Tofurky or Gardein replacements for Thanksgiving turkey, but I prefer the texture of Quorn's meatless roast. (Just know that Quorn's advice about how to cook the fake turkey is terrible. Ignore it.) Note that although the prep time is listed as 24 hours, most of that is inactive--just thawing and marinating the roast--and you can do it in far less time if needed. Regardless, you'll only need to spend about 30 minutes of active work in prep time. I move the Quorn roast from the freezer to the fridge the day before I'm going to serve it. The evening before serving it, I prep it to marinate overnight, so that it's ready to cook the next day. If you forget to thaw the roast, skip straight to marinating."

 

• Ready In: 25hrs 15mins
• Ingredients: 12
• Yields: 1 roast
• Serves: 8

ingredients

• 1 quorn meatless roast (frozen)
• 2 garlic cloves (minced)
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil (plus extra for drizzling)
• 1 bunch thyme
• 1 bunch rosemary
• 1 bunch sage
• 1⁄2 teaspoon pepper
• 3 tablespoons butter (or butter alternative for a vegan version)
• 1 lb potatoes, and or sweet potato
• 2 onions
• 4 medium carrots

directions

1. Thaw the Quorn meatless roast in the fridge overnight or for about twelve hours. (Did you forget to do this? I have! Don't worry. It will be a little harder to prep, but it will thaw as it marinates, and it will still taste good.).
2. Remove the Quorn roast from the packaging, ignoring the instructions on the box.
3. Cut one-inch-deep slits all over the roast on both sides.
4. In a small bowl, combine olive oil, minced garlic, and 1 teaspoon of each of the three herbs. Muddle well.
5. Spoon the oil mixture over the Quorn roast, rubbing it into the slits. Put the roast in a glass container or zip-top bag. Pour in the remaining oil mixture.
6. Refrigerate the Quorn roast for at least eight hours. (I just put mine in the fridge the night before Thanksgiving and leave it until about 90 minutes before Thanksgiving dinner.) Turn the roast at least once while marinating, if you remember.
7. After the Quorn roast has finished marinating, preheat the oven to 350 degrees Fahrenheit (175 Celsius).
8. Chop the vegetables: potatoes and carrots get chopped into half-inch chunks, and onions get chopped into quarters. Or you can use small potatoes and pearl onions.
9. Place the Quorn roast in a roasting pan. Surround it with the chopped vegetables and the remaining herbs. Drizzle the remaining marinade over the whole thing, plus some extra salt and olive oil for the vegetables.
10. Chop the butter into little pieces, and place them all over the top of the roast.
11. Cover the pan tightly with foil.
12. Roast at 350 F (175 C) for 1 hour.
13. Remove the foil and broil for 5 minutes (or until browned to your liking).