Vegan Roast

By McDonald, T.  |  Date 1st of August 2020
Satisfying 100% roast dinner for when you need comfort.  The roast potatoes and marinaded Quorn pieces provide a lot of flavour.


  • 4 New potatoes
  • 1 Carrot
  • 5 Asparagus sticks
  • 1/2 a sweet pepper
  • Vegan quarn
  • 1 tsp of garlic granules
  • Salt
  • Coriander
  • 2 tablespoons of plain flour
  • Big mushroom
  • Garlic infused olive oil


  • 1/2 tsp of balsamic vinegar
  • 1 tsp of soya sauce
  • 1/2 tsp of garlic infused olive oil


  • Chopping board
  • Sharp knives
  • Roasting tin
  • Small saucepan


  1. Marinade the vegan Quorn pieces for 1/2 an hour.
  2. Cut the new potatoes and carrots into bite size pieces and boil until tender.
  3. Drain and coat in plain flour with the salt and coriander then leave to cool down.
  4. Roast the mushroom basted in oil, potatoes, carrot pieces and marinade vegan Quorn in the oven on 200 degrees centigrade for 25 mins turning half way through. Meanwhile, heat the asparagus on a medium heat for 10 mins in the saucepan. Drain the asparagus and add to the roasting tin so it is roasting with everything else for the last ten minutes.
  5. Serve with salad.
Hope that you like the recipe. Don't forget to leave a comment below.


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