Tofurky Roast With Vegetables
Adapted From Tofurky [1]
Notes
Thaw the tofurky roast in the refrigerator 24 hours prior to use. Do not thaw or cook the roast in the microwave. For easier casing removal, run the roast under hot water for one minute. When carving the cooked Tofurky, use a serrated knife to easily cut through the Tofurky.
Ingredients
- 1 tofurky roast, plastic casing and clips removed
2 potatoes or yams, peeled and cut in 1/2-inch slices
2 large carrots, quartered
1 onion, cut in 1/2-inch sauté slices (with the grain)
3-1/2 tablespoons canola oil
1-1/2 tablespoons soy sauce
4-1/2 teaspoons fresh (1-1/2 teaspoons dry) sage, chopped
Directions
- Preheat oven to 350°F. In a small bowl, whisk together canola oil, soy sauce, and sage. Set aside.
- In a large casserole dish or roasting pan, spread vegetables evenly along the bottom of the pan. Place tofurky in the center of the pan, and baste tofurky and vegetables with sage oil.
- Cook for 1 hour and 30 minutes, basting tofurky and vegetables every 15 minutes or so. Once oil runs out, dip the brush in the pan and use the pan juices. When tofurky and vegetables are golden and beginning to crisp, remove from oven and serve immediately.
Serves 6.
Information
- Category
- Main Dishes, Tofu
- Cuisine
- North American