Description
A savory vegan Tofurky roast baked with hearty Yukon Gold potatoes, carrots, onions, and a fragrant garlic rosemary olive oil baste, perfect as a plant-based centerpiece for your holiday or special occasion meals.
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 & Oil
- ¼ cup olive oil
- 2 tablespoons fresh chopped rosemary (plus 3 sprigs for garnish)
- ¼ teaspoon salt
Instructions
- Thaw the Tofurky: Place your frozen Tofurky roast in the refrigerator and allow it to thaw for 24 hours to ensure even cooking.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for roasting.
- Prepare the Casserole Dish: Line a casserole dish with large pieces of tin foil, making sure the foil extends up the sides and will be able to cover the top completely later.
- Place the Roast: Remove any plastic wrap from the thawed Tofurky roast and place it into the foil-lined dish.
- Make the Garlic Rosemary Oil: In a small bowl, combine olive oil, minced garlic, chopped rosemary, and salt. Mix thoroughly to create a flavorful baste.
- Prepare the Vegetables: In a large mixing bowl, add the chopped carrots, sliced onion, and chopped potatoes. Add two tablespoons of the garlic rosemary oil mixture and toss until the vegetables are evenly coated.
- Add Vegetables to Dish: Arrange the coated vegetables around the Tofurky roast inside the foil-lined casserole dish.
- Baste the Roast: Using a spoon or basting brush, spread one heaping tablespoon of the remaining oil mixture evenly over the top of the Tofurky roast.
- Seal and Bake: Cover the dish with tin foil and seal the edges at the top and bottom so that the Tofurky and vegetables are fully enclosed. Bake in the preheated oven for 1 hour and 20 minutes.
- Final Baste and Bake: Carefully remove the dish from the oven, uncover, and spread the remaining garlic rosemary oil mixture atop the roast. Return the uncovered dish to the oven and bake for an additional 10 minutes to develop a flavorful finish.
- Serve: Once done, remove from the oven, take off the foil wrap, garnish with the three rosemary sprigs for an elegant touch, and serve warm.
Notes
- This vegan Tofurky roast is an excellent alternative to traditional turkey for Thanksgiving or any festive occasion.
- The garlic and rosemary olive oil baste infuses the roast and vegetables with rich, aromatic flavors.
- This roasting method is also suitable for other plant-based roasts like Field Roast.
- Ensure the Tofurky is thoroughly thawed before cooking for the best texture and heat distribution.
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
