Main Courses

Soy & Quinoa Country Roast with Fresh Italian Parsley & Rosemary

Made with our new Soy & Quinoa Country Roast

Serves: 4
Difficulty: easy
Cooking Time: 35 Minutes
Time Overall: 1 Hour



• 1 Fry’s Soy and Quinoa Country Roast

• 300g vine tomatoes for the sweet tomato glaze

• 1/3 cup tomato sauce

• 3 tablespoons brown sugar

• 1 tablespoon yellow mustard for the sweet potato mash

• 2 large sweet potatoes, peeled and roughly chopped

• ½ cup full fat coconut milk

• 1 sprig of rosemary, destemmed and chopped

• Sea salt, to taste

• Freshly cracked black pepper, to taste


• Defrost the roast fully before cooking.

• Preheat the oven to 180 degrees Celsius.

• Remove the Country Roast from cardboard sleeve and plastic.

• For the glaze, mix the tomato sauce, brown sugar and mustard until well combined. Pour half over roast.

• Then prepare your oven-roasted tomatoes. Cut the tomatoes into halves and place in the pan.

• Toss tomatoes with a splash of olive oil and sprinkle with herbs, salt and pepper.

• Place the Country Roast in its foil on a baking tray. Cook the roast and the tomatoes in the oven for 30-35 minutes.

• For the sweet potato mash, add peeled and chopped potatoes into a medium pot and cover with water. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender, about 10 minutes. Drain.

• Heat up the coconut milk in a pot, and add potatoes back in. Mash with a masher, adding in the rosemary, sea salt and black pepper.

• Take the tomatoes and Country Roast out the oven.

• For extra crispiness, keep the Country Roast in the oven for a few more minutes.

• Serve with the mash and remaining tomato sauce on the side.

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