[Holiday Recipe] Country Roast in a Sweet Tomato Glaze with Sweet Potato Mash

The new Country Roast by Frys is the first plant-based meatloaf to hit South African shelve just in time for the festive season. It is a delicious and equally nutritious meal that is rich in omega-3 fatty acids, iron and fibre, and much more. Serve this delicious, plant-based Country Roast in a Sweet Tomato Glaze with Sweet Potato Mash this festive season!

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 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.

 

Author: Mariska du Plessis

Mariska is the editor of Fitness Magazine, Bootcamp Instructor, Writer, Photographer and Wellness Blogger.

Follow her on Instagram: @justmariska_