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,, 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.


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°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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