Tofurky Roast

This Tofurky Roast is a hearty, plant-based centerpiece that’s perfect for holidays or any day you’re craving something warm and comforting. Golden on the outside and tender within, it’s seasoned to perfection and paired with savory herbs, vegetables, and a rich, flavorful gravy. The result is a wholesome, satisfying dish that brings everyone — vegetarians and meat-eaters alike — to the table for seconds.

Whether served alongside mashed potatoes, roasted vegetables, or cranberry sauce, this Tofurky roast makes a beautiful main course that celebrates plant-based eating without compromise. It’s simple to prepare, deeply flavorful, and filled with all the cozy, nostalgic goodness of a traditional roast — minus the meat.

This recipe is made in a glass Dutch Oven and pictured with Naturally Collard Greens. This roast is DELICIOUS!!! I recommend it to everyone who used to love turkey, as this tastes much better than turkey meat.

Tips on using glass bakeware: 1) Always allow the oven to fully preheat before placing it in the oven 2) Cover the bottom of the dish with liquid before cooking meat or vegetables 3) Always place hot glass bakeware on a dry, cloth potholder or towel 4) Never place hot glass bakeware on top of the stove, on a metal trivet, on a damp towel, under a broiler, or in a sink. IMPORTANT: For unthawed Roast cook for 2 hours 20 minutes plus 15 minutes uncovered. This recipe is for a thawed Roast.

Servings: 10 Servings

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 2 hours

Equipment Needed: Dutch oven, knife, measuring utensils, sauce pan, spoon, serrated knife

Ingredients:

1 Veggie Roast

6 Carrots, chopped

6 Potatoes, gold, chopped

2 Onions, white, chopped

2 Tablespoons Avocado OR Safflower Oil

1 teaspoon Sea Salt OR Pink Himalayan Salt

Cooking Liquid (Baste)

1 teaspoon Garlic Powder

1 Tablespoon Garlic, minced or quartered

1 teaspoon Onion Powder

1 Tablespoon Italian Seasoning, rubbed

1 teaspoon Tony Cachere OR Cajun Seasoning

1 Tablespoon Mrs Dash

1/2 Cup Soy Sauce OR Coconut Aminos

1 Tablespoon Worcestershire Sauce

32 ounces Vegetable Broth

1 Tablespoon Corn Starch (do not use the Corn Starch until the Roast is finished)

Directions:

1. Remove plastic from roast, rub Salt and Safflower or Avocado Oil all over the roast and allow roast to brown for 30 minutes.

2. Meanwhile, make Cooking Liquid on stove top and cut up vegetables.

3. Once the Cooking Liquid is finished. Add the browned Roast, centered in the middle and add the Carrots and Onions.

4. Add the Potatoes and mix all ingredients around the Roast. Pour 1 cup of Cooking Liquid all over the Roast. Set Cooking Liquid aside to create gravy. Cook Roast, covered, for 1 hour at 350 degrees.

5. Remove the Roast and pour 2 cups Cooking Liquid (baste) over it after the hour has passed. Cook the Roast for an additional 10 minutes, uncovered.

Tofurky Roast

6. Add 1t Corn Starch to the Cooking Liquid to thicken the gravy, adding the Cornstarch slowly at a high heat. Use the leftover Cooking Liquid, make a gravy to pour over the Roast. Eat and Enjoy!

Link to the website: http://www.tofurky.com/what-we-make/holiday/roast/#flavormenu