Traditional Tofurky Roast
I think people make fun of the Tofurky a bit too much. It is, after all, a really important part of the Thanksgiving menu. This preparation is adapted from Turtle Island Food's recipe, which is a great starting point. There are innumerable ways to prepare this roast, but I like this one for its simplicity and traditional flavor.
Tofurky's should always be thawed before cooking, so be sure to leave it in the fridge for at least 24 hours before you intend to cook it.
1 defrosted vegan roast (Tofurky, Gardein, etc)
3 tablespoons olive oil
1 tablespoon soy/tamari sauce
1 teaspoon Bragg's essential aminos
1 teaspoon poultry seasoning (blend of rosemary, sage, thyme, etc)
2 carrots
2 celery stalks
1 onion
Preheat oven to 350 degrees.
In a small bowl, whisk together the olive oil, tamari, Bragg's and poultry seasoning. Prepare the veggies by washing/peeling and cutting in half.
In a small to medium casserole pan or roasting pan, arrange the veggies to form a bed for the roast. Remove the casing from the roast and set on top of the veggies. Pour about 1/2 of the baste on top.
Cover with lid or foil so there is a tight cover, and cook for 1 hour and 15 minutes. Add the remaining baste and then cook for ten more minutes.
Slice thinly, and serve with gravy.
Tofurky's should always be thawed before cooking, so be sure to leave it in the fridge for at least 24 hours before you intend to cook it.
1 defrosted vegan roast (Tofurky, Gardein, etc)
3 tablespoons olive oil
1 tablespoon soy/tamari sauce
1 teaspoon Bragg's essential aminos
1 teaspoon poultry seasoning (blend of rosemary, sage, thyme, etc)
2 carrots
2 celery stalks
1 onion
Preheat oven to 350 degrees.
In a small bowl, whisk together the olive oil, tamari, Bragg's and poultry seasoning. Prepare the veggies by washing/peeling and cutting in half.
In a small to medium casserole pan or roasting pan, arrange the veggies to form a bed for the roast. Remove the casing from the roast and set on top of the veggies. Pour about 1/2 of the baste on top.
Cover with lid or foil so there is a tight cover, and cook for 1 hour and 15 minutes. Add the remaining baste and then cook for ten more minutes.
Slice thinly, and serve with gravy.