Food

This is a must-try

This is a must-try

SA’s first meatless roast. Yes, it’s a real thing and oh so yummy!

We know the traditional celebratory Christmas roast is long gone, but what is a Sunday dinner without some proper food?

And no, all food does not have to include meat. Fry Family Food Co, www.fryfamilyfood.com/za/, recently launched its new Soy and Quinoa Country Roast and we’re really impressed.

The family-owned food company has developed a festive meatless “meatloaf”, introducing the first plant-based roast to hit SA shelves. The roast offering is a delicious and nutritious meal rich in omega-3 fatty acids, iron and fibre, and much more. Available at select Pick n Pay stores for R62,99.

Rather want to cook something at home? Then you have to give this country roast in a sweet tomato glaze with sweet potato mash recipe a try. We’re definitely going to.

Ingredients

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

 

Method

· Defrost the roast fully before cooking.

· Preheat the oven to 180°C.

· Remove the 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 roast out the oven.

· For extra crispiness, keep the 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.

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