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Quorn Roast with Mushroom, Leek and Fennel Stuffing and Vegetarian Gravy

Delicious and meat-less recipes to celebrate Thanksgiving!

Presented by Quorn November 11, 2019

  • 2 Quorn Roasts
  • 3 cups water
  • 1 ounce dried Porcini mushrooms 
  • 2 Tablespoons unsalted butter, divided (plus up to 2 Tablespoons more to generously coat baking dish)
  • 2 Tablespoons olive oil, divided
  • 1 leek, white and green parts only, rinsed and coarsely chopped (about 1 cup)
  • 1 lb. button mushrooms, cleaned and roughly chopped
  • 2 tablespoons Marsala wine
  • ¾ cup coarsely chopped fennel (anise)
  • 3 cloves garlic, finely chopped
  • 1 loaf of French or Italian bread cut into cubes and toasted in the oven (about 6-7 cups)
  • 3 eggs
  • 1 cup mushroom stock (from porcini mushrooms)
  • 1 cup vegetable stock
  • 1 teaspoon Poultry seasoning
  • Salt and pepper
  • Chopped fresh parsley for garnish 

For the Gravy:

  • ¼ cup butter
  • ¼ cup finely chopped onion
  • ¼ cup flour
  • 1 cup mushroom stock (from porcini mushrooms)
  • 2-inch slice of one of the Quorn Roasts, coarsely chopped
  • 3 cups vegetable stock
  • ½ teaspoon poultry seasoning
  • 1 tablespoon Coconut Aminos
  • Salt and pepper to taste

Bake Roasts according to package instructions. Set aside until ready to use. Place dried porcini mushrooms in a saucepan with 3 cups water. Bring to a boil, then turn to a simmer and allow to cook for 30 minutes. Meanwhile, add 1 tablespoon butter and 1 tablespoon olive oil to two saute pans. Add mushrooms to one pan, and leeks, fennel and garlic to the other. Saute mushrooms until browned and all the liquid has evaporated. Cook leeks, fennel and garlic until translucent and lightly browned and remove them from heat. Strain Porcini mushrooms (SAVING THE LIQUID!) and roughly chop. Add porcini and Marsala to button mushrooms. Cook until wine has almost evaporated. Season with salt and pepper and set aside. 

Place bread cubes in large bowl. Add vegetables and mushrooms. Break eggs in a small bowl and mix, then add to bowl. Add poultry seasoning and salt and pepper to taste. Add 1 cup vegetable stock and 1 cup mushroom stock and mix to combine. Preheat oven to 375 degrees. Generously coat a baking dish with butter. Place stuffing into baking dish and cover with a lid or foil. Bake for 30 minutes, then remove cover. Bake an additional 15-20 minutes uncovered until nicely browned. Slice Quorn roast and arrange on top of stuffing. May be prepared and then reheated before serving garnished with fresh parsley. 

To make the gravy, (I use the pan I sautéed the mushrooms in…) add butter and onions to pan and cook until onions are translucent. Place remaining mushroom stock in high speed blender along with the chopped slice of Quorn Roast. Blend on high until smooth. Add flour to onions and butter, mix and continue to cook, stirring constantly over medium heat for 5-7 minutes. (you’re making a roux…) Slowly add mushroom stock in the blender and up to 3 cups vegetable stock (depending on how thick you like your gravy…) Bring to a boil, then reduce to a simmer. Add poultry seasoning and coconut aminos. Taste and add additional salt and pepper to taste.