Old Bay Rescues Quorn Turky Roast Recipes

OLD BAY RESCUES QUORN TURK'Y ROAST

Old Bay Rescues Quorn Turk'y Roast image

Provided by Nancy Olah

Time 1h

Yield 4-6

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon maple balsamic vinegar
5 garlic cloves, peeled and thinly sliced
2 fresh Bay leaves
Several sprigs of fresh flat leaf parsley
Several sprigs for fresh sage
Several sprigs of fresh rosemary
Several sprigs of fresh thyme
Freshly ground black pepper
1 fully defrosted Quorn Turk'y Roast, casing removed and slashed about 8 times
Old Bay seasoning (use the low sodium version if you are concerned about salt)
1 large onion, peeled, halved, and cut into 6-8 pieces
½ lb. baby carrots
2-3 large russet potatoes, peeled, quartered, and cut into chunks
Freshly ground black pepper and more Old Bay
2 tablespoons freshly chopped flat leaf parsley

Steps:

Mix the first 9 ingredients together in a large bowl, and add the defrosted Quorn Turk'y Roast. Sprinkle the Roast liberally with Old Bay, turning it on all sides, and really rubbing it in.
Cover and let it marinate in the fridge for at least an hour or up to 8 hours, turning it a couple of times to make sure the marinade gets on all sides of the Roast.
Meanwhile, soak a clay pot in water for about an hour. (if you don't have a clay pot - no worries. You can put everything in a large covered Pyrex dish that is deep enough to cover the roast and accommodate all of the veggies.)
Preheat the oven to 375°.
Put the veggies in the lightly greased oven ready dish, and then add the Roast. Leave the herb sprigs in the marinade (if you'd like), and then pour the marinade over the Roast and veggies. Top the Roast with a bit more Old Bay, freshly ground black pepper, and chopped parsley.
Cover and bake at 375 ° F for 30 minutes.
Raise the heat to 425 ° and cook for about 15 more minutes. Depending on the size of your veggies and how crisp or tender you like them, check them and add a few more minutes if needed.
Remove the herb sprigs, slice the Roast, and serve with the cooked veggies.

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