How to Cook a Tofurky Roast

• Meat

  • 1 Pie plate or roast pan

• Produce

  • 2 Carrots
  • 8 Fingerling potatoes
  • 1/2 tsp Oregano
  • 1/2 tsp Rosemary
  • 1 Sweet potato, medium large
  • 1/2 tsp Thyme

• Refrigerated

  • 1 Tofurky, Roast

• Condiments

  • 2 tbsp Soy sauce

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • Tin foil

Found on ilovevegan.com

Description

Ingredients

• Tofurky Roast, thawed in fridge for at least 24 hours
• 1 medium-large sweet potato, scrubbed
• 2 carrots
• 8-10 fingerling potatoes
• 2 tbsp soy sauce
• 2 tbsp olive oil
• ½ tsp thyme
• ½ tsp oregano
• ½ tsp rosemary
• pie plate or roast pan
• tin foil

Directions

• Preheat your oven to 350 F.
• Run your Tofurky Roast under hot water to loosen to plastic casing. Use a knife to carefully remove the plastic.
• Peel and chop your carrots and sweet potatoes into large uniform pieces. Keep the pieces nice and large, they’re going to cook for a while.
• In a small bowl, mix together soy sauce, olive oil, thyme, oregano, and rosemary.
• In a pie plate or roast pan, place your Tofurky Roast in the center and arrange your carrots, sweet potatoes, and fingerlings around the outside.
• Pour about half of the the soy sauce, oil, and herb mixture mixture over the roast, and vegetables.
• Use tin foil to tightly cover the entire pie plate.
• Place on the middle rack of your preheated oven. Cook for 1 hour. Remove tin foil, baste with remaining soy sauce, oil, and herb mixture and return to oven to bake uncovered for an additional 10-15 minutes.
• For optimal flavour and texture, use a bread knife (or other sharp, serrated knife) and slice it (shaving it would be a better word) as thin as you can. Serve with Mushroom Gravy and Cranberry Sauce.