1 cup potatoes, washed, peeled and cut into 1” chunks
½ squash, peeled and cut into 1” chunks
1 red onion, cut into wedges
2 cloves of garlic, peeled
2 sprigs of rosemary
1 tbsp olive oil
FOR THE GRAVY:
1 large onion, sliced
1 tbsp vegetable oil
1 tbsp butter
1 tbsp all purpose flour
1 tbsp vegetarian Worcestershire Sauce
1 tsp mustard powder
1 tsp tomato paste
1 ½ cup vegetable stock
Cranberry sauce to serve
Preheat the oven to 425 degrees
Cook the Quorn Turk’y Roast as per pack instructions.
Place the potatoes in a saucepan in cold water, bring to the boil then simmer for 3 minutes. Add the squash and cook for 2 minutes more then drain well. Place in a baking tin along with the onion, garlic and rosemary. Coat with the olive oil and season with salt and black pepper.
Place in the oven and cook for 30-35 minutes until crispy.
Meanwhile, prepare the onion gravy by sauteing the onion in the oil for 10 minutes until softened and browned. Add the butter and flour and stir for 1-2 minutes. Add the Worcestershire sauce, mustard powder and tomato paste and vegetable stock. Stir well then bring to the boil. Reduce the heat and simmer for 10 minutes. Keep warm until served.
When the Quorn Turk’y Roast is ready, slice and place on a large serving platter, surround with the roasted vegetables and enjoy with the onion gravy and cranberry sauce.
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