In my opinion Quorn is the best tasting (and textured) fake-turkey out there, and I also like that it’s gluten-free, soy-free and non-GMO. It makes a fantastic vegetarian main dish for Thanksgiving, if you know how to cook it.
See, if you just cook a Quorn “Turk’y” straight out of the box according to the instructions, you’ll end up with a fake turkey that’s dry and a bit bland. But you wouldn’t throw a regular turkey in the oven without some type of basting or seasoning would you? Quorn turkey needs some special TLC to be moist and flavorful, just like like real turkey.
Here’s my recipe for Quorn Thanksgiving Roast that is juicy, flavorful, and as pretty as possible. Definitely worthy of the spotlight on vegetarian Thanksgiving table.
- 1 Quorn Turk’y Roast, thawed
- 2 cloves garlic, minced
- 4 TB apple cider vinegar
- 3 TB olive oil + extra for veggie drizzling
- 1 bunch thyme
- 1 bunch rosemary
- 1 bunch sage
- ½ tsp pepper
- 3 TB butter (or butter alternative. I like to use Earth Balance.)
- 1 large potato, chopped into 1-inch chunks
- ½ onion, chopped
- 3 medium carrots, peeled and chopped
- Preheat oven to 350 degrees. Remove all the packaging from the Quorn Turk’y Roast and ignore the instructions it came with. Cut 1″deep slits into the roast all over.
2. Combine oil, garlic, pepper, plus 1 teaspoon of crushed leaves of each of the 3 herbs in a small bowl and muddle well. Spoon mixture into slits then put the rest into Ziploc bag with the roast and refrigerate for 8-12 hours, turning over at least once to redistribute the marinade (turn every couple hours if you can.)
3. Remove the Quorn Turk’y Roast from the marinade and place it into a small roasting pan and surround it with the chopped vegetables. (You can also add sweet potatoes or squash in there too like I did, or whatever other veggies you’ve got extra lying around.)
4. Drizzle the remaining marinade over the roast and veggies then add a bit of extra salt and olive oil to the veggies as well (don’t salt the Quorn- it’s already plenty salty.) Next put little pats of butter all over the roast and arrange the remaining sprigs of thyme, sage and rosemary aroundit too. Cover whole pan tightly with foil.
5. Roast at 350 degrees for 1 hour then remove the foil and broil for 5 minutes (or until browned to your liking) before removing from the oven.
The end result will look and smell amazing (well it still isn’t going to win any beauty contests: it’s still a log-o-fake meat) But the taste is delicious and makes the perfect meatless stand-in for turkey alongside stuffing, cranberry sauce, and mashed potatoes.