📝 About This Recipe
Elevate the humble mycoprotein roast into a majestic centerpiece that rivals any traditional Sunday joint. This recipe utilizes a slow-basting technique to ensure the Quorn remains succulent, while a savory herb rub provides a sophisticated, aromatic crust. It is a masterclass in plant-based cooking, proving that fungi-based proteins can deliver deep, satisfying flavors and a perfect texture for festive gatherings.
🥗 Ingredients
The Roast
- 1 package Quorn Meat-Free Roast (approx. 454g, fully thawed if frozen)
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Unsalted Butter (melted; use vegan butter for a dairy-free option)
The Herb Rub
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Braising Aromatics
- 1 cup Vegetable Stock (low sodium)
- 1/4 cup Dry Red Wine (such as Merlot or Cabernet Sauvignon)
- 2 pieces Shallots (peeled and halved)
- 3 pieces Garlic Cloves (smashed)
- 1 tablespoon Soy Sauce (for umami and color)
The Gravy Finish
- 1 tablespoon Cornstarch (mixed with 1 tbsp cold water)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Remove the Quorn Roast from its outer packaging, but keep it inside the clear plastic roasting film if the instructions specify, or remove it entirely for this herb-crusted method (recommended for better flavor penetration).
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2
In a small bowl, whisk together the olive oil, melted butter, minced rosemary, thyme, garlic powder, smoked paprika, salt, and pepper to create a thick herb paste.
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3
Pat the Quorn Roast dry with paper towels. Rub the herb paste evenly over the entire surface of the roast, ensuring it is well-coated.
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4
Place the seasoned roast into a small rimmed baking dish or a cast-iron skillet. Scatter the halved shallots and smashed garlic cloves around the roast.
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5
Pour the vegetable stock, red wine, and soy sauce into the bottom of the dish, being careful not to wash the herbs off the top of the roast.
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6
Cover the dish tightly with aluminum foil. This traps steam and prevents the mycoprotein from drying out during the first half of cooking.
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7
Bake in the center of the oven for 30 minutes.
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8
Remove the foil and use a spoon to baste the roast with the liquid from the bottom of the pan. This adds moisture and builds a deep golden color.
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9
Continue roasting uncovered for another 20-25 minutes. Baste every 10 minutes. The roast is done when the internal temperature reaches 165°F (74°C) and the crust is golden brown.
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10
Carefully remove the roast from the pan and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes; this is crucial for a firm, sliceable texture.
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11
While the roast rests, strain the pan liquids into a small saucepan. Bring to a simmer over medium heat.
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12
Whisk in the cornstarch slurry and cook for 2-3 minutes until the gravy has thickened and is glossy.
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13
Slice the roast into 1/2-inch thick rounds using a sharp serrated knife to prevent crumbling.
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14
Arrange the slices on a warmed platter and drizzle generously with the red wine gravy. Garnish with fresh herb sprigs.
💡 Chef's Tips
Always thaw the roast completely in the refrigerator before cooking to ensure even heat distribution. Do not skip the resting period; mycoprotein needs time to 'set' after cooking or it may feel too soft when sliced. If the roast looks like it's browning too quickly after removing the foil, loosely replace the foil on top. For an extra crispy crust, add 2 tablespoons of panko breadcrumbs to the herb rub mixture. Use a serrated bread knife to slice the roast; the 'teeth' of the knife handle the fibrous texture of the Quorn much better than a smooth blade.
🍽️ Serving Suggestions
Serve alongside creamy roasted garlic mashed potatoes to soak up the extra gravy. Pair with honey-glazed carrots and parsnips for a touch of sweetness. A bright, acidic cranberry sauce or redcurrant jelly cuts through the savory umami flavors perfectly. For a drink pairing, choose a medium-bodied Pinot Noir or a crisp sparkling apple cider. Add a side of sautéed kale or garlicky green beans for a vibrant pop of color on the plate.