Spread the vegetable cream thinly on a large roaster the size of the food and spread 1 teaspoon of thyme on top. Score the skin side of the turkey thigh in a diamond shape, sprinkle both sides lightly with pepper, salt and marjoram and place on the thyme in the roaster with the skin side up.
Place the lid on the roasting pan. Place in the preheated oven at 175 ° C (convection) for 30 minutes on the penultimate rack. Then take it out of the oven and add 500 ml of vegetable stock. We like a lot of sauce, you can also use 250 ml.
Remove the lid from the roaster and cook the leg for another 20 minutes. Put a baking sheet full of water in the oven at the bottom so that the meat stays nice and juicy.
Now cut the remaining ingredients. After the 50 min. Cooking time, take the roaster out of the oven, add the remaining 300 ml vegetable stock and place the potatoes, garlic, peppers, leeks, onions and mushrooms nicely distributed around the leg. Pour some salt, pepper and marjoram over the ingredients and place in the oven for another 20 minutes without the lid.
In the meantime, stir together the mustard and honey. After the 20 minutes, take the roasting pan out of the oven and brush the mustard and honey sauce onto the leg. Turn the other ingredients once before, add the tomatoes, if some of the mustard-honey sauce drizzles over them, it doesn`t matter either. Cook for the last 20 minutes.
Now take everything out of the roaster and bind the sauce with potato flour. Serve the turkey leg with the vegetables and the sauce.
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