I used to buy a Meat-free Roast from Tesco’s that Brains and I would have once in a while but more recently, we haven’t been able to find them anywhere! With that, I decided to make my own and figured I could share it with all of you lovely people.
You will need:
- 4 Quorn fillets or Vegan equivalent
- 2 pieces of bread
- Stuffing (e.g sage & onion, garlic & herb, packet or home made)
- 1/2 teaspoon Parsley
- 1/2 teaspoon Oregano
- Garlic Clove
- Pinch of Salt
- Something to bind the ingredients – 1 Egg (beaten), Oil or Soy butter/margarine for Vegan recipe
Begin by making the breadcrumbs first.
Heat the oven to around 180 degrees/Gas mark 4, place your bread on a baking tray and cook for 15 minutes each side until crisp. You can use any type of bread you like, usually I go for Gluten Free, but the stuff I had in the freezer was seeded, so I opted for some of Brain’s full on “bloating incoming” white bread.
Once cooled, place in a blender until fine crumbs are achieved, add a pinch of salt if desired and half a teaspoon of parsley and oregano. Set the breadcrumbs aside for now. These freeze for up to 6 months, so if you have some stale bread lying around, put them to good use. You can also experiment with the seasoning.
Next for the filling. I am having a very lazy Sunday today and used a packet of Sage & Onion Stuffing, I made this up in a bowl and left to cool before starting. Roughly cut the Quorn fillets or your Vegan replacement and place into your blender. I chucked in a clove of garlic and half an egg into the mix to bind it together, but you can use oil or soy butter for this. (Despite my cutting out of nearly all dairy, I’m still struggling with eggs)
Roll out some cling-film onto a clean surface or chopping board, and spoon your Quorn mixture onto it, spreading it evenly in a vague rectangular shape.
If you’ve pre-cooled your stuffing, spread this in the middle of your mixture. You can keep this in the fridge if the stuffing is still steaming.
Slowly take the edge of the clingfilm and fold the mixture over until you are left with a delightful sausage like roll.
Place this in the fridge to harden a little or place it in the freezer as it is. Once ready to use, remove from the fridge and coat with the other half of the beaten egg, (or oil/butter) roll it in your breadcrumbs and place on a baking tray.
Bake at 200 degrees/Gas mark 5/6 for around 25 to 30 minutes. Again, you can coat with the breadcrumbs and freeze this if you like, just remember to increase the cooking time if you are cooking from frozen. Remove from the Oven and bask in the glory of your very fine creation.
I served mine with mashed new potatoes – skin still on, broccoli, a Yorkshire pudding and some little stuffing balls.
I hope you enjoy this as much as I did! If anyone does find some Vegan alternatives to the Quorn that taste great please let me know in the comments below as I’d love to hear from you. I’m itching to try this out with The Vegetarian Butcher chicken that Gem and I absolutely adore, sadly it’s only available from The Netherlands so we often have to wait for Gem to whisk herself off to Rotterdam to see Roode until we can get our hands on some and because it’s so delicious, it never lasts long once we’ve got it back to England.
Totally hellbent for getting one over on all the supermarket’s and doing it myself