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
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
Other Ingredients
- 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 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
