Quorn Beef Roast with Spiced Cranberry Sauce

The perfect Christmas dinner! A colourful plate filled with festive flavours which also makes for a delicious Winter warming Sunday lunch. Full of seasonal ingredients and vegetables. The vegetarian pigs in blankets give this dish an extra wow factor.

Serves 4

60 mins

A Little Effort

361 cals
(Per serving)

11.4g of fat
(Per serving)

Ingredients

  • 1 Quorn Beef Roast
  • 2 tbsp cranberry sauce
  • 150g frozen cranberries
  • 1 orange zest and juice
  • 1 tsp mixed spice
  • Salt and pepper
  • For the polenta crusted potatoes:
  • 2 Maris Piper potatoes, peeled
  • 2 parsnips, scrubbed
  • 1 tbsp olive oil
  • 1½ tbsp polenta
  • 1½ tbsp rosemary leaves
  • Salt and pepper
  • For the chilli garlic sprouts:
  • A drizzle of olive oil
  • 200g sprouts, shredded
  • ½ tsp chilli flakes
  • 2 cloves garlic, crushed
  • Salt and pepper
  • For the Quorn Pigs in blankets (optional)
  • 8 Quorn Cocktail Sausages
  • 1 slice of Quorn Vegan Smoky Ham Free Slices, cut into 8 strips
  • 8 sage leaves
  • 8 cocktail sticks

Method

  1. Pre-heat the oven to 200°C (fan)/425°F/gas mark 7.
  2. Place the Quorn Beef Roast onto a baking tray (keep the roast wrapped and tied). Roast for 50 minutes.
  3. Meanwhile, place the cranberry sauce, frozen cranberries, orange zest and juice and spices into a small saucepan. Bring to the boil and cook for 5 minutes. Remove and set to one side.
  4. After 50 minutes cooking time, carefully remove the roast wrapping and discard. Brush the top and sides of the roast with one tablespoon of the prepared spiced cranberry sauce, return to the oven and cook for a further 10 minutes. Reserve the remaining spiced cranberry sauce for serving.

For the polenta crusted potatoes and parsnips

  1. Cut each potato into four and place in a saucepan. Cover with cold water, bring to the boil and par boil for 10 minutes. Drain and toss in a colander to fluff up the outside of the potatoes.
  2. Slice the parsnips into batons and place on a baking tray lined with baking paper. Add the par boiled potatoes, drizzle with one tablespoon of olive oil and scatter over the polenta and rosemary leaves. Toss to evenly coat and season with salt and pepper.
  3. Cook in the oven for 35 minutes or until golden brown.

For the shredded garlic and chilli sprouts

  1. Heat a drizzle of oil in a non-stick frying pan over a medium heat. Add the shredded sprouts and toss to evenly cook for 4-5 minutes. Add the chilli flakes and garlic and cook for a further 1 minute. Season to taste.

To serve

  1. Carve the spiced Quorn Roast Beef and serve a couple of slices with a dollop of spiced cranberry sauce, polenta crusted potato and parsnips and shredded garlic and chilli sprouts. Smother in your favourite gravy and enjoy!

TIP: For extra festive cheer add Quorn pigs in blankets to your dish by wrapping Quorn Cocktail Sausages in Quorn Smokey Ham. Place a sage leaf onto each sausage, wrap with a strip of smokey ham and secure with a cocktail stick. Cook for 10 minutes and serve!