For me, having a roast dinner on a Sunday is simply a must! And who says you can’t have that amazing food coma feeling while staying on plan?
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The Roast Dinner
A Roast dinner is probably my favourite meal of the week. You can pack your plate with so many different types of veg and other foods. The best part about it for me is that I get that amazing Sunday afternoon food coma, but all for a reasonable amount of calories!
But where did the Sunday roast come from? You’d be right in thinking that it dates back a long time! It in fact came about during the reign of King Henry VIII in 1485. I can’t say I’m particularly surprised come to think of it. Back then, the English used to consume a great amount of meat, it was seen as a sign of wealth if you had a larger waist band, meaning that you had the money to afford lots of food to eat.
Later on, in the 18th century, the English were well known for their love of Beef. So much so that the French started calling Englishmen ‘rosbifs’.
In 1871, William Kitchiner who wrote ‘Apicius Redivivus’ (‘The Cook’s Oracle’) recommended that you should eat 6lbs of meat each week as part of a healthy diet. Today, the average meat eaters diet only includes around 3lbs of meat each week.
Vegetarian? Try Quorn Roast!
When I was a vegetarian, I wondered what I was going to replace my weekly roast for. I was a little disappointed that it would have to be removed from my menu… Or would it?
I wondered whether I could just eat the rest of the dinner without the meat? But would it still have the same Sunday roast feel? When experimenting, I once attempted to replace my meat with a portobello mushroom. It’s fair to said I was disappointed.
The discovery of the Quorn roast was the best! It was one of those things that I had seen photos of others eating it before. I figured there was no harm in trying it after all, as I wasn’t going to spend the rest of my days trying to pretend a mushroom could substitute meat.
Nutrition
So first of all, let’s look at the facts. I’d say for a 454g roast you could probably serve 4 people. Having looked at the nutritional information, you really can’t go wrong with this! I’d say the roast’s is the closest alternative to chicken. For 100g of roast chicken, it can vary anywhere between 120 – 200 calories, depending on whether you keep the skin on or not, and contains around 1.8g of saturated fat.
To be fair, when looking at the nutritional information on a Quorn roast, they’re pretty much the same. For 100g of the roast, it’s 114 calories, with 1g of saturated fat.
Depending on whether you choose to buy a whole chicken and cook it yourself or buy a pre-made rotisserie chicken, depends on whether it contains gluten or not. The Quorn roast however is gluten free.
I’m not going to sit here and tell you that the Quorn roast tastes exactly like a roast chicken, because it doesn’t. However, it was a lot nicer in taste than I thought it would be! It definitely makes the meal more like the traditional Sunday roast that we all know and love!
More meals:
If you decide to make this recipe, be sure to leave a comment below telling me what you think! Or why not take a snap and tag me on Instagram? @thesliceofjess
*Calorific value may change depending on brand of food used*
Details
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20 minutes
55 minutes
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Print
Ingredients
1 chicken breast
1 x Yorkshire pudding
70g of stuffing mix
Vegetables of your choice (I used carrots and broccoli)
250g Maris Piper Potatoes
1 Egg
JD Seasonings ‘Perfect roast potatoes’ (use code JESSGETS20 for 20% off their website)
1 tsp gravy granules
Low calorie spray oil
Directions
- Preheat your oven to 180 degrees.
- Make up your stuffing according to packet instructions, then put the chicken and vegetables into the oven along with your stuffing balls.
- Peel your potatoes and chop into small chunks so they are easier to boil.
- Once your potatoes are soft, drain the water and if you are mashing your potatoes, add your egg. Mash until creamy & add some of the JD Seasoning to add more flavour.
- If you are making roast potatoes, spray with spray oil and sprinkle some of the JD seasoning until evenly coated. Put in the oven for 30 minutes, turning them half way.
- When your chicken and vegetables have 5 minutes left, pop in your Yorkshire pudding.
- Mix up your gravy using 1tsp of gravy granules and enough water to give you your desired thickness.
- Plate up your food and enjoy your delicious on plan roast.
Last updated: 4th November 2021
