Roast Dinner with Tomato Glaze & Garlic Roasted Veggies Recipe by Quorn
Take your Sunday roast to the next level with our vegetarian Quorn Roast in a tomato glaze and a side of garlic roasted vegetables. View the full recipe here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quorn.co.uk.
Ingredients
- 400g Quorn Roast [https://www.quorn.co.uk/products/vegetarian-roast]
- 8 baby Jersey Royale or white potatoes, quartered
- 500g butternut squash, seeded and cut into wedges
- 2 whole garlic bulbs
- 2 tbsp extra virgin olive oil
- 1 tbsp sea salt flakes
- 2 bunches Dutch carrots, trimmed, or 400g baby carrots, peeled and halved
- lengthways
- ½ cup (160g) tomato chutney
- 2 bunches asparagus, woody ends trimmed, halved
- 3 rosemary sprigs
- Rosemary sprigs, extra, to serve
- Vegan gravy, to serve
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