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Day 327.

Maple and dijon mustard pair up in a delicious holiday glaze that is absolutely fabulous on this vegetarian “turkey” roast. A new vegetarian turkey roast I’m excited to try this is Quorn’s Turk’y Roast, instead of our usual holiday “turkey,” Tofurky.

While we usually buy the Tofurky package that includes stuffing and gravy, we were lucky enough to be given a sample of Quorn’s Turk’y Roast. It is simply a yule log of sorts of faux turkey. That encouraged us to use our own delicious stuffing (Butternut Squash Quinoa Stuffing) and sauce.

The glaze is not something I’ve ever tried on “meats.” I’m not a huge fan of mustard, though my husband is, the maple-mustard glaze just sounded delicious to me. I added some onions and root vegetables into the baking dish with my roast with a bit of olive oil and kosher salt to round out the meal.

Maple Glazed Vegetarian Turkey Roast

Adapted from Quorn Newsletter Recipe

Ingredients

1 tablespoon pure maple syrup

1 teaspoon Dijon mustard (I used hot mustard)

1 teaspoon dark brown sugar

1/8 teaspoon poultry seasoning

1 Turk’y Roast, defrosted as per package directions

Cranberry sauce (optional for serving)

Method

Preheat oven to 425 degrees Fahrenheit.

In a small bowl, whisk together maple syrup, mustard, brown sugar, and poultry seasoning; set aside.

Remove defrosted roast from outer carton and inner plastic tray.

Carefully pierce film around roast 3-4 times- do not remove the film.

Place roast in small baking dish; bake 20 minutes.

Remove roast from the oven and carefully remove the film.

Using a small, sharp knife, make tiny slices on the top surface of the roast in a crisscross pattern about 1/8-inch deep and spaced about 1/2-inch apart.

Evenly spoon 1/2 of the glaze onto top and sides of the roast; place the roast back in the oven and continue to bake 5 more minutes.

Spoon remaining glaze onto top and down the sides of the roast and bake 5-8 minutes longer or until golden brown and hot throughout.

Serve immediately with cranberry sauce, if desired.

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The Results

I absolutely love the glaze. It is so rich and delicious, I ended up mixing up another batch to drizzle over my vegetarian turkey roast. It was flavorful and only slightly sweet.

I dipped my roasted vegetables in the glaze as well. I’ll definitely be making the glaze for veggies again, even if we don’t purchase the vegetarian turkey roast again. It’s super tasty on the veggies and I bet it would be awesome on mashed potatoes, too!

The roast itself is quite similar to Tofurky in taste, so I liked it just as well as the usual turkey. I think both are good with sauces and stuffings, but not so much plain by themselves.

Of course, they’re intended to be served as a T-Day special, so that makes sense. This roast is a soy-free mycoprotein made from mushrooms, so it’s good for those who are soy-free; however, the mix includes egg whites, so it shouldn’t be used if there are vegans in your holiday party.

Try it with these sides for your holiday feast:

Have leftovers? Try a Vegetarian Turkey Perfect Sandwich.

Note: I received a sample of Turk’y Roast from Quorn; however, all opinions are my own.

This post is shared with Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday, Cast Party Wednesday and Bake with Bizzy.

Yield: 8