Vegetarian One-Pot Maple Glazed Christmas Roast Dinner with Apples and Onions
Try our succulent Quorn Roast with roasted apples and sweet onion, coated in a delicious maple glaze. Serve with a side of your favourite winter veg and a generous covering of onion gravy. Perfect for a festive Sunday Roast or as centrepiece for your meat-free Christmas dinner!
Serves 4 - 6
65 mins
A Little Effort
Made with Quorn Roast
High in protein
Gluten free
Low in saturated fat
Ingredients
- 454g Quorn Roast
- 2 tbsp olive oil
- Sea salt and cracked black pepper
- 3 large sweet onions, roughly chopped
- 4 large gala apples, roughly chopped
- 1 tsp thyme, chopped
- 1 tsp rosemary, chopped
- ½ tsp smoked paprika
- Glaze:
- 80g maple syrup
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp thyme, chopped
- 1 tsp rosemary, chopped
- 1 tbsp soy sauce
Method
- Preheat oven and baking tray to 220°C (200°C Fan-forced) and cook Quorn Roast for 55 minutes according to package instructions.
- Heat olive oil in a heavy-based oven-safe pan on the stove, and add the onions, apples,thyme, rosemary and paprika to the pan and cook until onions and apples begin to soften andtake on colour.
- Add pan to the oven and cook for 25 minutes.
- For the glaze, add maple syrup, garlic, Dijon mustard, thyme, rosemary and soy sauce to a jug and whisk together to combine.
- Remove Quorn Roast from the oven after 45 minutes, unwrap and place in the centre of the pan with the onions and apples. Brush the glaze over the roast to coat it generously on allsides. Use remainder of glaze to coat potatoes and apples.
- Cook for a further 10 minutes. Ensure the centre of the Roast is piping hot before serving.
- Garnish with sprigs of fresh thyme.
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