Quorn Festive Vegetarian Spiced Roast With all the Trimmings

This glazed Quorn Vegetarian Roast has all the festive flavours. A mix of traditional Christmas, but with a modern veggie twist, this succulent Quorn Festive Roast served with roast potatoes, maple & ginger glazed carrots and parsnips, and sprouts in bacon is perfect for celebrations over the holiday season.

This recipe serves 6 but is also a great festive dinner for 4 with leftovers saved to make our Quorn Bubble & Squeak Pie – the perfect boxing day dinner!

Serves 6

75 mins

A Little Effort

534 cals
(Per serving)

12.1g of fat
(Per serving)

22.7 g fibre
(Per serving)

28.9 g protein
(Per serving)

Ingredients

For the festive spiced Quorn Roast:

  • 1 Quorn Roast
  • 2 tbsp maple syrup
  • ¼ tsp ground cinnamon
  • ½ tsp ground all spice
  • ¼ tsp ground ginger
  • 3 bay leaves
  • 2 star anise
  • 5 cloves
  • 1 sprig of rosemary

For The Roast Potatoes:

  • 1 kg baby potatoes
  • 20 sprays low calorie cooking spray
  • 2 sprigs of rosemary

For the Maple and Ginger Glazed Carrots and Parsnips:

  • 500g carrots, peeled and cut into evenly sized batons
  • 500g parsnips, peeled and cut into evenly sized batons
  • 2 tbsp maple syrup
  • ½ tsp ground ginger
  • 1 tbsp wholegrain mustard

For the Sprouts with Quorn Crispy Bacon:

  • 2 slices Quorn Vegetarian Bacon Slices, diced
  • 1kg sprouts
  • 5 sprays low calorie cooking spray

For the Quorn Pigs in Blankets:

  • 2 slices Quorn Vegetarian Bacon Slices
  • 1 pack Quorn Cocktail Sausages
  • 1 tsp maple syrup

To Serve:

  • 6 yorkshire puddings
  • 300ml vegetable gravy
  • 6 tsp cranberry sauce (optional)

Method

For the Festive Spiced Quorn Roast:

  1. Pre-heat the oven to 200°C (fan)/220°C/Gas Mark 7.
  2. Pierce the Quorn Roast and place on a baking tray. Roast for 45 minutes.
  3. Mix the maple syrup and spices in a small bowl and set to one side.
  4. After 45 minutes remove the wrapping from the Quorn Roast and discard. Brush all sides of the Quorn Roast with the festive glaze and return to the oven for 5 minutes.
  5. After 5 minutes glaze the Quorn Roast for a second time and decorate with bay leaves, star anise, cloves and rosemary. Roast for a further 5 minutes then set to one side and keep warm.

For the Roast Potatoes:

  1. Slice any larger potatoes in half. Tip onto a baking tray and spray with low calorie cooking spray, toss to evenly coat. Roast in a preheated oven at 200°C (fan)/220°C/Gas Mark 7 (at the same time as the Quorn Roast) for 45 minutes.
  2. After 45 minutes add the rosemary sprigs to the roasting tray. Return to the oven and roast for a further 10 minutes.

For the Maple and Ginger Glazed Carrots and Parsnips:

  1. Place the prepared carrots and parsnips into a bowl. Add the maple syrup, ground ginger and mustard. Toss to evenly coat. Tip onto a baking tray in one even layer. Roast in at 200°C (fan)/220°C/Gas Mark 7 in a pre-heated oven (cook at the same time as the Quorn Roast) for 55 minutes.

For the sprouts with Quorn Crispy Bacon:

  1. Bring a pan of water to the boil. Add the sprouts and boil for 8-10 minutes or until tender. Drain and set to one side.
  2. Add 5 sprays of low calorie cooking spray to a non-stick frying pan. Fry the sprouts for 5 minutes, stirring regularly.
  3. Once cooked, pop the sprouts into a serving bowl and scatter over the crispy Quorn Bacon.

For the Quorn Pigs in Blankets:

  1. Slice the Quorn Bacon Slices into 5 strips lengthways. Brush each sausage with a little maple syrup and wrap with a strip of Quorn Bacon.
  2. Place on a baking tray and cook at 200C (fan)/220°C/Gas Mark 7 in a pre-heated oven (again at the same time as the Quorn Roast) for 15 minutes.

To Serve:

  1. Carve the festive spiced Quorn Roast and serve with a portion of roast potatoes, maple and ginger glazed carrots and parsnips, sprouts with Quorn crispy Bacon, 2 Quorn Pigs in Blankets, a Yorkshire pudding, vegetable gravy and a dollop of cranberry sauce.