If you follow my blog, then you know I’ve spent the month gearing up for this year’s Thanksgiving. I bought a Tofurky roast a few weeks ago in order to test it out before the big day. Since I had already made some cornbread and pumpkin pie earlier in the week, I thought we might as well have a little preview dinner.
They include instructions for both baking from a thawed or fully frozen state. Thawed is 1+ hours and frozen, 2+ hours. I went ahead with the frozen directions; I had gotten into the kitchen fairly early that afternoon, so eating in 3 hours was still way earlier than when I normally get dinner on the table.
The preparation is fairly simple. It calls for you to place the roast in foil or a ceramic dish with a heavy lid, and surround it with veggies, and cover with a simple glaze. I selected a 3.5 quart dutch oven for the job and got to chopping. Since mine was frozen, I ran it under hot water for a couple of minutes to loosen the plastic before snipping the clips off and removing the casing.
Recipe called for…
2 potatoes, peeled and quartered (I left them unpeeled and used 4 yukon gold potatoes for maximum yumminess)
2 large carrots, cut in half lengthwise and chopped into 2″ pieces
1 onion, peeled and quartered (I used a large sweet onion and cut it into eigths)
I also added 8 peeled, whole cloves of garlic
1 tbsp. soy sauce (I used Bragg’s)
3 tbsp. olive oil
1.5 tsp. fresh or dried sage (I used poultry seasoning. First ingredient is sage.)
The directions call for you to use half of the glaze before putting it into the oven, and half after the majority of the covered roasting, for the last uncovered 15 minutes. I just used all of it and drizzled some over the veggies too, and whisked up another batch for the end.
Results: This was really delicious! The vegetables all caramelized after the long roasting, so I recommend spraying your cooking vessel with some olive oil before piling everybody in. In fact the veggies were such a nice complement that I will add a couple more potatoes in there this time. The tofurky itself was plenty good, the wild rice stuffing didn’t really add or take anything away, and really just served as a nice visual element to the sliced roast. My mom is veganizing her amazing stuffing this year, so it’s not an issue, but plan on having a separate stuffing to serve. Additionally, it tasted great with cranberry sauce and reheated well in the microwave for a hearty breakfast of leftovers. ; ) It was about 4 servings worth, which is fine because really it will just be my mom and I eating it as our main protein. Thomas will have some too, because he plans on eating “everything”, and my dad is planning on “cheating” and having some turkey. So if I had more of us to feed, I’d definitely be stocking up the freezer right about now. Speaking of… I went to Whole Foods today to get mine before they sold out, and they’re on sale right now for $9.99! (Usually $14.99) I hope you all have a wonderful Thanksgiving, and if you feel like sharing, I’d love it if you posted your vegan Thanksgiving plans & menus in the comments section below! Have a Happy Tofurky Day! : )