I like to save time by buying a great plant protein roast; there are so many on the market these days. Then I rub them in olive oil and rosemary before roasting.
Two 400-gram frozen vegetarian chicken roasts (*cook from frozen)
1 tablespoon olive oil
2 sprigs of rosemary
Steps:
Preheat the oven to 350 degrees F.
Rub the roasts in olive oil.
Place alongside each other on a sheet of foil.
Place a spring of rosemary on each one.
Wrap in the foil, roast for about 1 hour, opening the foil for the last 10 minutes of cooking to allow the roasts to brown on the outside.
Carve into thin slices.
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