If you’re on the lookout for a comforting, plant-based centerpiece that doesn’t skimp on flavor or festivity, this Vegan Tofurky Roast with Roasted Vegetables Recipe is an absolute must-try. I remember the very first time I served this at a family gathering—everyone was genuinely impressed, even the non-vegans! There’s something so satisfying about the blend of tender Tofurky, aromatic rosemary, and earthy roasted veggies that makes this dish a real showstopper. Stick with me, and I’ll share all the tips and tricks to help you nail it perfectly every time.

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The garlic and rosemary oil baste infuses both the Tofurky and vegetables for a savory, aromatic experience.
Simple and Stress-Free: I love how straightforward this recipe is—you basically assemble, bake, and enjoy with minimal fuss.
A Crowd-Pleaser: Whether vegan or not, my family always requests this roast for special dinners—it’s that good.
Nutrient-Rich and Wholesome: Roasted root veggies pair perfectly, adding comforting carbs and fiber alongside the plant-based protein.

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 holiday main dish, vegan holiday centerpiece, healthy vegan mains, festive vegan roast platter

Ingredients You’ll Need

The magic here lies in combining the Tofurky roast with fresh rosemary, garlic, and hearty vegetables like Yukon Gold potatoes and carrots. These ingredients complement each other wonderfully, and you’ll find everything is easy to shop for and prep.

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 holiday main dish, vegan holiday centerpiece, healthy vegan mains, festive vegan roast platter

Tofurky Roast: The star of the show; make sure to thaw it in advance for even cooking.
Yukon Gold Potatoes: I choose these because they roast up creamy yet hold their shape nicely.
Carrots: Their natural sweetness balances the savory flavors perfectly.
Yellow Onion: Adds a subtle sweetness and depth to the roasted vegetable mix.
Garlic Cloves: Minced roughly for that punch of fragrant flavor that permeates the dish.
Olive Oil: Binds the herbs and garlic to the roast and veggies, aiding caramelization.
Fresh Rosemary: I love using fresh because it imparts a vibrant aroma you just can’t beat.
Salt: Enhances all the flavors naturally—don’t skip this!

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 personalizing this Vegan Tofurky Roast with Roasted Vegetables Recipe depending on the season or occasion — feel free to swap out veggies or tweak the herbs to match your vibe!

Herb Swap: I once tried fresh thyme instead of rosemary, and it gave the roast a lovely earthy twist—definitely a nice change of pace.
Different Veggies: Sometimes I add parsnips or sweet potatoes for additional sweetness and color—your oven can handle it.
Spice Kick: If you like a little heat, toss in smoked paprika or a pinch of cayenne pepper to the olive oil mix.
Gluten-Free Option: Tofurky roasts are generally gluten-free, but always check your package just to be sure if that’s a concern.

How to Make Vegan Tofurky Roast with Roasted Vegetables Recipe

Step 1: Thaw and Prep Your Tofurky

Start by thawing your frozen Tofurky roast in the fridge for 24 hours. I know it requires some planning, but trust me—it makes all the difference in cooking it evenly without drying out. Take it out just before you begin prepping your veggies.

Step 2: Prepare Your Oven and Roasting Dish

Preheat the oven to 350°F. Line a casserole dish with large pieces of foil, making sure you have enough to cover the top later. This setup locks in moisture and flavors, essentially letting the roast and veggies steam and roast simultaneously—game changer for tenderness!

Step 3: Mix the Garlic-Rosemary Olive Oil

In a small bowl, whisk together olive oil, roughly minced garlic, chopped rosemary, and salt. This mixture is your flavor powerhouse, so don’t skimp. It’s incredible how this simple blend elevates everything in the dish.

Step 4: Toss the Vegetables and Arrange Everything

In a large bowl, combine the chopped carrots, sliced onion, and potato chunks. Add about two tablespoons of the oil mixture and toss until every piece is coated. Then lay your thawed Tofurky roast in the foil-lined dish and arrange the veggies all around it. Using a spoon or brush, slather the roast top with a generous tablespoon of your seasoned oil.

Step 5: Cover and Bake

Seal the foil tightly over the dish, making sure it’s well enclosed to trap steam. Bake in your preheated oven for about 1 hour and 20 minutes. This timing is perfect for getting the roast warmed through and the veggies tender but still hearty.

Step 6: Final Bake for Crispy Perfection

After the initial baking, carefully remove the foil, spread the remaining oil mixture on top of the roast, and pop it back in for an extra 10 minutes uncovered. This step crisps the exterior deliciously and deepens the flavors. When it’s done, garnish with fresh rosemary sprigs for that inviting aroma.

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Pro Tips for Making Vegan Tofurky Roast with Roasted Vegetables Recipe

Don’t Rush Thawing: I learned that rushing the thaw in warm water or microwave can ruin the texture, so always plan ahead with fridge thawing.
Use Fresh Herbs: Fresh rosemary adds a brightness that dry herbs just can’t match, elevating the whole dish.
Foil Sealing Matters: Properly sealing the roast in foil traps steam and juices, ensuring moistness and avoiding dryness.
Even Vegetable Sizes: Cutting your potatoes and carrots into uniform chunks ensures everything cooks evenly, so nothing ends up undercooked or mushy.

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 holiday main dish, vegan holiday centerpiece, healthy vegan mains, festive vegan roast platter

Garnishes

I always top the finished roast with fresh rosemary sprigs—not only do they look gorgeous, but they release that herbal aroma that instantly makes your kitchen smell like a cozy farmhouse. Sometimes, I add a drizzle of balsamic glaze for a touch of tangy sweetness that pairs beautifully with the garlic-rosemary notes.

Side Dishes

This roast shines easiest when paired with simple, wholesome sides like a crisp green salad or steamed green beans. On more festive occasions, I serve it alongside vegan mashed potatoes or creamy cashew gravy—my family goes crazy for the combo every single time.

Creative Ways to Present

For special dinners, I’ve arranged the roast sliced on a large platter surrounded by the roasted vegetables, with sprigs of rosemary and edible flowers tucked in for a beautiful presentation. You could also serve individual plates stacked with slices and a drizzle of your favorite vegan gravy or sauce for that restaurant feel.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I learned it’s best to store the roast and veggies separately if possible to maintain texture—just reheat together when ready to eat.

Freezing

I’ve frozen leftover slices in single portions wrapped tightly in foil and stored in freezer bags. When thawed, they reheat beautifully without drying out—just take your time in the fridge thawing before reheating.

Reheating

To bring leftovers back to life, I reheat covered in foil in a 350°F oven for about 20 minutes or until warmed through. This keeps the roast moist and the veggies tender without drying out or getting mushy.

FAQs

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

Absolutely! This recipe works just as well with other vegan roasts like Field Roast or similar brands. Just make sure to adjust cooking times based on the packaging recommendations, but the garlic-rosemary oil baste is always a delicious match.
How do I ensure the vegetables don’t overcook?

Cut your vegetables into large, even pieces so they take roughly the same time to cook as the Tofurky roast. Also, enclosing everything in foil helps steam them gently rather than roasting too aggressively, which keeps them tender but firm.
Can I prepare this recipe ahead of time and bake later?

Yes! You can assemble the roast and vegetables in the foil-lined dish up to a day in advance and store it covered in the fridge. Bring it to room temperature before baking to ensure even cooking.
Is this recipe suitable for holiday dinners?

Definitely! I’ve served this Vegan Tofurky Roast with Roasted Vegetables Recipe for Thanksgiving and Christmas, and it always feels like a festive, hearty centerpiece that satisfies everyone at the table.

Final Thoughts

This Vegan Tofurky Roast with Roasted Vegetables Recipe has become one of my absolute favorites to share with friends and family. It’s comforting, flavorful, and surprisingly simple, making it a perfect choice whether you’re new to plant-based cooking or just want a fuss-free, delicious centerpiece. I really hope you give it a go and find as much joy in preparing and eating it as I do—because dishes this good deserve to be made and loved over and over again.

Vegan Tofurky Roast with Roasted Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 569 reviews

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

Print Recipe

Description

Learn how to prepare a delicious and hearty vegan Tofurky roast with roasted Yukon Gold potatoes, carrots, and onions, all infused with a flavorful garlic and rosemary olive oil baste. Perfect for holiday dinners or anytime you want a comforting plant-based main course.

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

Other Ingredients

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

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Instructions

Thaw the Tofurky Roast: Place the frozen Tofurky roast in the refrigerator and thaw it completely, which takes about 24 hours.
Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for roasting.
Prepare the Casserole Dish: Line a casserole dish with large pieces of tin foil, leaving enough foil to go up the sides and connect with a top piece that will cover the dish later.
Place the Roast: Remove the plastic wrap from the Tofurky and place it inside the foil-lined casserole dish.
Make the Oil Mixture: In a small bowl, combine olive oil, minced garlic, chopped rosemary, and salt; mix well to create a flavorful baste.
Coat the Vegetables: In a large mixing bowl, add the chopped carrots, sliced onion, and potatoes. Pour in two tablespoons of the oil mixture and toss everything together until evenly coated.
Arrange Vegetables in Dish: Place the coated vegetables around the Tofurky roast in the foil-lined casserole dish.
Baste the Roast: Use a spoon or basting brush to spread one heaping tablespoon of the oil mixture evenly over the top of the Tofurky roast.
Seal and Bake: Cover the dish with the remaining foil, sealing it completely so the roast and vegetables are enclosed. Place it in the oven and bake for 1 hour and 20 minutes.
Final Baste and Bake: Remove the casserole from the oven, uncover, and apply the remaining oil mixture on top of the roast. Return to the oven uncovered and bake for an additional 10 minutes to brown the surface.
Serve: Remove from the oven, unwrap the foil, garnish the roast with rosemary sprigs, and serve warm.

Notes

This recipe provides a tasty vegan alternative for the traditional Thanksgiving turkey, with savory rosemary-garlic flavors enhancing the plant-based protein.
The method used here works great with other brands like Field Roast as well.
Make sure to thaw the Tofurky fully in the refrigerator for best cooking results.
You can adjust the amount of salt and rosemary to suit your personal taste preferences.
Using foil helps to steam the roast and vegetables, keeping them moist and tender.

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