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Soy & Quinoa Country Roast with Fresh Italian Parsley & Rosemary

Made with our NEW Soy & Quinoa Country Roast!

CategoryDifficultyBeginner
Prep Time25 minsCook Time35 minsTotal Time1 hr

Ingredients
 300 g vine tomatoes
For the Sweet Tomato Glaze:
  cup tomato sauce
 2 tbsp brown sugar
 1 tbsp 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 and black pepper, to taste

Method

1

Defrost the roast fully before cooking.

2

Preheat the oven to 180° C.

3

Remove the Country Roast from cardboard sleeve and plastic.

For the Sweet Tomato Glaze:
4

Mix the tomato sauce, brown sugar and mustard until well combined. Pour half over roast.

5

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

6

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

7

Toss tomatoes with a splash of olive oil and sprinkle with herbs, salt and pepper. Roast for 10 Minutes.

For the Sweet Potato Mash:
8

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.

9

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.

To Assemble:
10

Take the tomatoes and Country Roast out the oven.

11

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

12

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

Ingredients

Ingredients
 300 g vine tomatoes
For the Sweet Tomato Glaze:
  cup tomato sauce
 2 tbsp brown sugar
 1 tbsp 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 and black pepper, to taste

Directions

1

Defrost the roast fully before cooking.

2

Preheat the oven to 180° C.

3

Remove the Country Roast from cardboard sleeve and plastic.

For the Sweet Tomato Glaze:
4

Mix the tomato sauce, brown sugar and mustard until well combined. Pour half over roast.

5

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

6

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

7

Toss tomatoes with a splash of olive oil and sprinkle with herbs, salt and pepper. Roast for 10 Minutes.

For the Sweet Potato Mash:
8

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.

9

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.

To Assemble:
10

Take the tomatoes and Country Roast out the oven.

11

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

12

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

Soy & Quinoa Country Roast with Fresh Italian Parsley & Rosemary

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