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
Scale
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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 123 kcal
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
