Description
Learn how to prepare a flavorful vegan Tofurky roast served with perfectly roasted Yukon Gold potatoes, carrots, and onions, all basted with a fragrant garlic and rosemary olive oil mixture for a hearty and satisfying meal.
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 Mixture
- ¼ cup olive oil
- 2 tablespoons fresh chopped rosemary (plus three sprigs for garnish)
- ¼ teaspoon salt
Instructions
- Thaw the Tofurky: Remove the Tofurky roast from the freezer and thaw it in the refrigerator for 24 hours to ensure even cooking.
- 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, making sure there is enough foil to cover the sides and seal the top later.
- Place the Roast: Remove all plastic packaging from the Tofurky roast and place it inside the foil-lined casserole dish.
- Make the Oil Mixture: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and salt, mixing thoroughly to create a flavorful baste.
- Prepare the Vegetables: In a large mixing bowl, toss the chopped carrots, sliced onion, and potatoes with two tablespoons of the oil mixture until evenly coated.
- Arrange Vegetables: Place the coated vegetables evenly around the Tofurky roast inside the foil-lined dish.
- Baste the Roast: Using a spoon or basting brush, spread one heaping tablespoon of the oil mixture over the top of the roast.
- Seal and Bake: Cover the casserole dish tightly with another piece of foil, sealing the edges to enclose the roast and vegetables completely; bake in the oven for 1 hour and 20 minutes.
- Final Top-Up and Bake: Remove the foil, spread the remaining oil mixture over the top of the roast, then bake uncovered for an additional 10 minutes to develop flavor and texture.
- Garnish and Serve: Remove the roast from the oven, discard the foil, garnish with fresh rosemary sprigs, and serve warm.
Notes
- This recipe is an excellent vegan alternative to traditional turkey and works beautifully with Field Roast or other plant-based roasts.
- Make sure to fully thaw the Tofurky roast before cooking to ensure even heat penetration and proper cooking.
- You can vary the vegetables to your preference or season the oil mixture with additional herbs like thyme or sage for different flavor profiles.
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
