I created quite a few recipes for Christmas last year and I enjoyed every minute of it. When I first started my Instagram page and blog two years ago, I never went out of my way to create recipes to share. I made them because I was either craving the food at the time or wanting to try something different to mix up my diet and if it was good, then I’d post the recipe here. I had a lot of fun last year and I couldn’t wait to get started on writing more recipes this year.
I was honestly happy with how everything turned out last Christmas and my family, and I enjoyed everything that I made over the Christmas period. However, Christmas week turned out to be a bit manic and I was trying to write up all the blog posts, edit the images and get them out to the world, while trying to keep up with real life too: in the end I just ran out of time which meant that this recipe for my bacon wrapped roast with sage and apple stuffing didn’t make it to the blog. I was a bit disappointed because as a vegetarian this was my most overused recipe – I’ve made it every Christmas for ten years and I never got bored. But, obviously as my cooking skills improved, this roast got even better and I feel my last vegetarian Christmas went out with a bang, because this was the best one yet.As many of you who follow me may know, this Christmas will be my first ever vegan Christmas and sadly, it will also be my first Christmas where I’m not able to eat or make my favourite roast. So, as I write this in November – the day after Bonfire night – I’m praying that Quorn will bring out all of the products used here, for their vegan fans too.
- 1 Quorn Roast
- 1 Pack of Vegetarian Streaky Bacon or Quorn Bacon
- Quick Sage & Apple Stuffing
- 1/2 Medium Onion
- 65g Carrots
- 65g Parsnips
- Fresh Sage and Parsley
- 250ml Water
- 80ml White Wine (optional)
- 1/2 Tsp Sea Salt
Pre-heat an oven to 180c.
Remove the Quorn roast from the vacuum packaging and cover the entire Roast in a blanket of stuffing. Make sure the stuffing is stuck and moulded to the roast securely.
Next, wrap the veggie bacon around the roast – you may need to use cocktail sticks to secure the Bacon properly. But, make sure the sticks have been soaked in water first, as they may catch fire in the ovenNow, chop the veggies and add them to the tray, as well as the herbs, wine, salt and water (into the bottom of a baking tray) place the Roast on top of the veggies and then cover the baking tray with foil before placing it in the oven for 20 minutes to cook. After this time, remove the foil and cook for another 10 minutes.
When the roast has cooked, the stock you added to the bottom of the baking tray, should have steamed your roast and left it moist with added flavour.
For more vegan/vegetarian ideas follow me on Instagram and please tag me in any of my recipes you try, or comment below, as I would love to hear what you all think, whether it’s good or bad.
© The Hungry Welsh Girl 2016
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