If you’re looking for a cozy, crowd-pleasing centerpiece that’s 100% plant-based and bursting with flavor, you’re going to be absolutely thrilled with this Vegan Tofurky Roast with Roasted Vegetables Recipe. I love this because it brings together the hearty, comforting vibes of a classic roast with the fresh earthiness of rosemary and garlic veggies—all while keeping things vegan and straightforward. Stick around, and I’ll share every detail so you can nail it on your first try (and every time after!).

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Why You’ll Love This Recipe

Simplicity Meets Flavor: You’ll love how easy it is to prepare a stunning roast without compromising on taste.
Perfectly Roasted Veggies: The carrots, potatoes, and onions soak up the rosemary and garlic, turning tender and aromatic.
Family-Friendly & Festive: This recipe has become my go-to when guests come over—everyone, vegan or not, is always impressed.
Great for Leftovers: It reheats beautifully, making your next-day meals just as tasty and satisfying.

A white baking dish holds one round loaf of golden brown meatloaf, partially sliced into three thick, even pieces showing a smooth, dense inside. The top of the meatloaf is sprinkled with small bits of herbs and tiny onion pieces. Around the meatloaf, there is a mix of cooked vegetables, including orange carrot chunks, pale potato pieces, and translucent onion strips, all resting directly on the vegetables is a sprig of green rosemary. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Vegan Tofurky Roast with Roasted Vegetables, plant-based roast, vegan holiday main dish, vegetarian roast recipe, vegan holiday centerpiece

Ingredients You’ll Need

The magic of this Vegan Tofurky Roast with Roasted Vegetables Recipe really comes alive with simple, fresh ingredients that balance each other perfectly. When shopping, look for firm Yukon Gold potatoes—they roast beautifully without falling apart.

Flat lay of a whole unwrapped Tofurky roast with a natural textured surface, several large chunks of raw Yukon Gold potatoes with their golden yellow skin, two large bright orange carrots cut into large chunks, one small yellow onion halved to show its layers, five peeled large garlic cloves, a few sprigs of fresh green rosemary, fresh chopped rosemary scattered neatly, a small white ceramic bowl filled with golden olive oil, and a small white ceramic bowl containing coarse salt, all ingredients fresh and natural, perfectly arranged with balanced spacing and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Tofurky Roast with Roasted Vegetables, plant-based roast, vegan holiday main dish, vegetarian roast recipe, vegan holiday centerpiece

Tofurky Roast: The star of the show, it’s ready-made and perfect for a hassle-free vegan main course.
Yukon Gold potatoes: Their creamy texture and golden skin work beautifully for roasting.
Carrots: Choose firm carrots for sweet, tender chunks after roasting.
Yellow onion: Adds a gentle sweetness and depth when roasted with the veggies.
Garlic cloves: Roughly minced to infuse the olive oil and veggies with fresh, savory notes.
Olive oil: The binding flavor that helps everything roast evenly and crisp up.
Fresh rosemary: Its piney aroma and flavor elevate the roast and veggies spectacularly.
Salt: Just a pinch to enhance the natural flavors of everything.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I enjoy tweaking this recipe depending on the season or what’s in my pantry, and you might find adding your own twist just as rewarding. Don’t be shy about making it your own!

Herb Swaps: I once swapped rosemary for fresh thyme and loved the subtle change—it’s a nice way to switch up the aroma without much effort.
Veggie Mix-Up: Adding parsnips or Brussels sprouts alongside the potatoes and carrots can add more layers of flavor and texture.
Spice It Up: For a bit of warmth, sprinkle some smoked paprika or cayenne in the olive oil mixture—my family loves this little kick.
Alternate Roasts: This method works brilliantly with Field Roast vegan roasts, in case Tofurky isn’t in stock.

How to Make Vegan Tofurky Roast with Roasted Vegetables Recipe

Step 1: Thaw and Prep Your Roast

First things first: thaw your Tofurky roast in the refrigerator for about 24 hours. I like to plan ahead and pop it in the fridge the day before I want to cook it, which ensures it defrosts evenly without losing texture.

Step 2: Preheat and Line Your Dish

Set your oven to 350°F. Meanwhile, line a casserole dish with large pieces of tin foil—make sure there’s enough foil to fold over the roast and veggies into a secure packet. Trust me, this sealing step locks in moisture and flavor perfectly.

Step 3: Mix the Flavorful Olive Oil Baste

In a small bowl, combine olive oil, minced garlic, chopped rosemary, and a pinch of salt. This fragrant mixture will play double duty—coating your veggies and basting the roast, delivering that rich garlic-rosemary punch that makes this recipe so memorable.

Step 4: Prepare and Toss the Veggies

Grab a large mixing bowl and toss the chopped carrots, sliced onion, and potatoes with about two tablespoons of your garlic-rosemary oil. Make sure they’re evenly coated—that way, they’ll caramelize beautifully alongside the roast and soak up those flavors.

Step 5: Arrange and Roast

Place the thawed Tofurky roast in the center of the foil-lined casserole dish and spread a generous tablespoon of the oil mixture over the top with a spoon or basting brush. Surround it with your tossed veggies, then seal the foil around everything tightly.

Pop it into the oven for 1 hour and 20 minutes. During this time, the roast will cook through and the veggies will soften and draw in that luscious garlic and rosemary flavor.

Step 6: Uncover, Baste Again, and Finish Roasting

Carefully remove the dish from the oven and uncover. Spread the remaining oil mixture over the top of the roast, then return it to the oven for an extra 10 minutes uncovered—this adds a lovely glaze and a bit of crispness to the exterior.

Step 7: Garnish and Serve

Once out of the oven, add a few fresh rosemary sprigs atop for a stunning presentation. Slice up your vegan roast and pile on those golden roasted veggies—this is comfort food at its finest, made entirely plant-based.

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Pro Tips for Making Vegan Tofurky Roast with Roasted Vegetables Recipe

Foil Seal Is Key: I used to skip tightly sealing the foil and noticed the roast would dry out—don’t make that mistake. Sealing traps moisture for a juicy roast.
Even Veggie Sizes: Cutting your potatoes and carrots into uniformly sized chunks ensures everything cooks evenly and nothing gets mushy.
Rest Before Serving: Let the roast rest wrapped briefly after baking—it helps redistribute the flavors and makes slicing easier.
Don’t Skip the Second Baste: That extra olive oil glaze at the end turns the roast golden and flavorful, so be sure to add it!

How to Serve Vegan Tofurky Roast with Roasted Vegetables Recipe

A white baking dish is filled with roasted vegetables, including chunky orange carrots, light golden potatoes, and caramelized onions, forming the base layer. On top sits a round, sliced loaf of golden brown meatloaf or plant-based roast with a slightly textured, herb-crusted exterior and a visible stuffing center. A fresh green rosemary sprig lays diagonally across the dish, adding a touch of color and texture contrast. The dish is set on a white marbled surface with a soft-focused white ceramic pumpkin-shaped lid in the background and some bright yellow flowers peeking at the top left corner. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Tofurky Roast with Roasted Vegetables, plant-based roast, vegan holiday main dish, vegetarian roast recipe, vegan holiday centerpiece

Garnishes

I like using fresh rosemary sprigs not just for flavor but also because they add a gorgeous pop of green on the plate. Sometimes, a sprinkle of chopped parsley adds a fresh, bright note that balances the rich roast beautifully.

Side Dishes

A creamy vegan mashed potato pairs wonderfully here, as do green beans tossed in lemon and toasted almonds. For a festive table, a crisp cranberry sauce or a tangy mustard glaze on the side sets things off nicely!

Creative Ways to Present

For holiday dinners, I’ve arranged the roast and veggies on a large wooden serving board, garnished with extra rosemary and edible flowers—it makes for a beautiful centerpiece that gets everyone talking before they even dig in.

Make Ahead and Storage

Storing Leftovers

My family usually finishes this pretty quickly, but when there are leftovers, I store them in an airtight container in the fridge. They stay delicious for 3-4 days, perfect for easy weekday lunches or dinners.

Freezing

I’ve frozen sliced leftover Tofurky roasts before, and while the texture changes slightly, it still works great for soups or sandwiches. Wrap tightly in foil and place in a freezer-safe container for up to 2 months.

Reheating

To keep the veggies from drying out when reheating, I add a splash of vegetable broth and cover with foil. Reheat at 350°F for about 15–20 minutes until warmed through—your Vegan Tofurky Roast with Roasted Vegetables Recipe will taste almost like freshly made!

FAQs

Can I use a different type of vegan roast instead of Tofurky?

Absolutely! This recipe works wonderfully with other brands like Field Roast. Just keep in mind that cooking times might vary slightly, so check the packaging guidance for your chosen roast.
Do I need to marinate the Tofurky roast before baking?

Not necessarily. The garlic-rosemary olive oil baste in this recipe adds plenty of flavor during cooking. If you have time, a short marinade can enhance it, but it’s delicious as is.
How do I ensure the vegetables cook evenly?

Cut your veggies into similar-sized chunks and toss them well in the oil mixture. Arranging them around the roast allows them to cook in the savory juices for perfect tenderness.
Can I make this recipe gluten-free?

Check the ingredients on your specific Tofurky roast, as some varieties contain gluten. If gluten is a concern, look for certified gluten-free plant-based roasts to substitute.

Final Thoughts

This Vegan Tofurky Roast with Roasted Vegetables Recipe feels like a warm hug on a plate—one that’s simple, satisfying, and perfect for sharing. It’s truly become my favorite when I want to host a vegan-friendly holiday or just spoil my family with something hearty and delicious. Give it a try, and I’m confident it’ll earn a spot in your rotation too—sharing this meal always brings such joy around my table!

Vegan Tofurky Roast with Roasted Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 771 reviews

Author: Jaden
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegan

Print Recipe

Description

This recipe guides you through preparing a delicious vegan Tofurky roast with roasted Yukon Gold potatoes, carrots, and onions, all basted in a flavorful garlic and rosemary olive oil mixture. Perfect as a hearty and healthy centerpiece for holiday dinners or any special occasion, this dish offers satisfying flavors and a comforting texture.

Ingredients

Tofurky Roast

1 Tofurky Roast

Vegetables

3-4 Yukon Gold potatoes, chopped into large bite-sized chunks
2 large carrots, chopped into large bite-sized chunks
1 small yellow onion, sliced or chopped
5 large garlic cloves, roughly minced

Seasoning and Oil

¼ cup olive oil
2 tablespoons fresh chopped rosemary (plus three sprigs for garnish)
¼ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Thaw the Tofurky Roast: Place the frozen Tofurky roast in the refrigerator and allow it to thaw completely for 24 hours before cooking.
Preheat the Oven: Set your oven to 350 degrees Fahrenheit to warm up while you prepare the dish.
Prepare the Baking Dish: Line a casserole dish with large pieces of tin foil, making sure the foil extends up the sides and will connect to a top sheet for sealing later.
Place the Roast: Remove all plastic wrapping from the thawed Tofurky and set it in the foil-lined casserole dish.
Make the Oil Mixture: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and salt. Mix thoroughly to create a flavorful baste.
Prepare the Vegetables: In a large mixing bowl, toss the chopped potatoes, carrots, and sliced onion with two tablespoons of the prepared oil mixture until evenly coated.
Arrange the Vegetables: Spread the coated vegetables around the Tofurky roast inside the foil-lined dish, ensuring even distribution.
Baste the Roast: Use a spoon or basting brush to spread one heaping tablespoon of the remaining oil mixture evenly over the top of the Tofurky roast.
Seal and Bake: Cover the dish with another sheet of tin foil and tightly seal the edges by connecting the top and bottom foils so the roast and vegetables are completely enclosed. Bake in the preheated oven for 1 hour and 20 minutes.
Final Bake: Carefully remove the dish from the oven, unwrap the foil, and brush the remaining oil mixture over the roast. Return the uncovered dish to the oven and bake for an additional 10 minutes to brown the top.
Garnish and Serve: Remove from the oven, discard the foil, garnish with fresh rosemary sprigs, and serve warm for a flavorful and hearty meal.

Notes

This recipe is an excellent vegan alternative to traditional turkey, ideal for Thanksgiving or any celebratory meal.
The garlic and rosemary baste enhances the flavor of both the Tofurky and the roasted vegetables.
Field Roast can be used as an alternative to Tofurky with the same method.
For even cooking, ensure vegetables are cut into large bite-sized pieces and evenly spread around the roast.
Make sure to thaw the Tofurky fully for even baking and best texture.