Oven-Roasted Tofurkey
1 stuffed Tofurkey Roast (The best place I found to pick these up are at Trader Joes. They usually start selling them just after Halloween and through the Holidays for 10-15 dollars. I have
seen them at other supermarkets but they tend to cost more.)
4-6 little, white potatoes. Washed and scrubbed with a vegetable brush, then quartered.
3 medium to large carrots. Scrubbed, peeled and cut into 2 inch pieces. (Alternatively, about 10 baby carrots cut in half also works fine.)
1 large onion, cut in half and each half quartered.
12 whole cloves. (Optional, this doesn’t quite make me think of Turkey in terms of seasoning (more often used to season baked hams) but I like it anyway. If this sounds odd to you just
omit.)
For the basting liquid:
? ´ cup olive oil
? ´ cup vegetable broth
? 1 tablespoon dark soy sauce or tamari
? 1 tsp of poultry seasoning (add more to taste)
? 1 tsp lemon juice.
? Salt and pepper to taste. (Broth and soy sauce will make it fairly salty already so may just need pepper to balance it.)
NOTE: Make sure you allow Tofurkey time to thaw if you have kept it in your freezer. Give at least 24 hours for it thaw in the fridge before you attempt to cook it. Alternatively, a Tofurkey may be kept in the fridge instead of the freezer for up to thirty days.
1. Preheat oven to 350 degrees (if you know your oven normally cooks hotter or cooler than standard then you should adjust accordingly.)
2. Remove plastic from Tofurkey roast. Using a sharp knife, poke the Tofurkey with _ inch of knife several times to ensure that basting liquids will soak into Tofurkey. Poke evenly
throughout Tofurkey.
3. Evenly distribute the cloves into Tofurkey. Cloves should be able to pierce the Tofurkey with minimal effort and just need to be deep enough so that top of clove barely sticks out of
Torfurkey.
4. Place Tofurkey in a large casserole dish or a loaf pan. I use a loaf pan because the size of the Tofurkey is perfect for it but you may need to use a casserole dish if veggies do not fit (or omit some of the veggies). If using a loaf pan I recommend covering the bottom and sides with a layer of aluminum foil for easy clean-up later.
5. Arrange vegetables around Tofurkey.
6. Mix ingredients together for basting liquid. Make sure you remix this mixture throughout recipe as the oil will separate from other ingredients over time.
7. Using a turkey baster (or a spoon), baste the Tofurkey with about a third of the basting liquid.
8. Cover loaf pan or casserole dish with aluminum foil or lid and place in oven and cook for one hour and a half. Remove from oven every half hour to baste Torfurkey with additional third of
basting liquid.
9. Remove from oven and let cool for about 10-15 minutes. (Meanwhile you can make the gravy that comes with the Tofurkey.)
10. Uncover Tofurkey and carefully (it may still be hot) place it on your serving plate. If you used the cloves remove them at this point using a fork or knife and your fingers. Cut the Tofurkey
into slices of preferred thickness with a serrated knife. Serve.
NOTE: In my experience Tofurkey dries out quickly, so make sure you cover Tofurkey after serving so any leftovers remain moist.
15 Minute Pumpkin Pie Recipe
Ingredients:
3/4 cup carmel ice cream topping
1 graham cracker pre made pie crust
3/4 cup chopped pecans
1 cup milk
2 3.4 oz. packages vanilla instant pudding
1 cup canned pumpkin
1 1/2 tsp. pumpkin pie spice
1 8 oz. container thawed whipped cream
Step One
Pour 1/2 cup of the carmel ice cream topping over the pie crust, then sprinkle with 1/2 cup of the chopped pecans.
Step Two
Wisk the milk, pudding mix, pumpkin, and pumpkin pie spice together until completely blended. Then add 1 1/2 cups of whipped cream until fully mixed. Spread mixure into pie crust.
Step Three
Refridgerate pie for at least 2 hours. Before serving, top the pie with the remaining whipped cream then drizzle with the remaining carmel and pecans.
Step Four
Enjoy!
