It’s not always easy for vegetarians to find hearty, comforting or filling meals that aren’t laden with carbs (hello, pasta!). All too often veggies are stuck with only a few feasible options, especially at restaurants or at family gatherings over the festive season. A plain old salad as a main meal? No, thanks. But the Fry Family Food Co. has just changed the game with the Fry’s Meatless Roast, launching just in time for Christmas.
After two years in the making, this festive meatless meatloaf is the first ever plant-based roast to hit South African shelves. Made using soy and quinoa and filled to the brim with rich fatty omega-3 acids, iron and fibre, this delicious roast is low in saturated fats and is 100% GMO, hormone, cholesterol, and antibiotic free. All in all, it makes for a super healthy and satisfyingly nutritious meal that could easily hold its own on any festive dinner table.
If you’re wondering how you can cook and serve this amazing roast, here’s a divine recipe courtesy of the Fry Family Food Co.
Country Roast in a Sweet Tomato Glaze with Sweet Potato Mash
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 by rubbing a little olive oil in the bottom of a roasting pan. 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
- 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 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 another few more minutes.
- Serve with the remaining tomato sauce on the side as a dipping sauce and the mash.
For more information visit the Fry Family Food Co. website.