Why let the president be the only one to pardon a turkey? This Thanksgiving holiday enjoy all off your favorite traditional Thanksgiving dishes while trying something new, eating healthy, being kind to your fellow animals, and going green!
How? Tofurky, a proud supporter of the Humane Society of the United States, offers a great meatless gourmet alternative to the traditional stuffed turkey: the vegan stuffed roast! The Gardein savory stuffed turkey is also an excellent choice!
This meatless turkey, which comes stuffed with brown rice, veggies and herbs, is super tasty, filling and very easy to prepare. In this recipe, it is baked and basted with a mixture of sage, oil, and soy sauce, topped with a creamy gravy, and accompanied with a refreshing and colorful green salad and some yummy mashed potatoes. Get the family together and give this simple and original vegetarian Thanksgiving dinner a try! Don’t forget to get some freshly baked rolls to wipe your plates clean!
This whole meal can be prepared in one hour, here are the ingredients:
- One Tofurky roast (or Gardein savory stuffed turkey).
- Baste: 1/2 cup of soy sauce, fresh sage or rosemary, 1 tablespoon of oil, and crushed pepper.
- Veggies to accompany the roast: bell pepper, onion, garlic, and any other vegetables of your choice (zucchini, mushrooms, Brussels sprouts, eggplant, green beans, and tomatoes).
- Gravy: 2 tablespoons of corn starch, the juice from the baking pan from the cooked Tofurky roast, and water.
- Mash Potatoes: a few cubed potatoes, soy or almond milk, oil, nutmeg, pepper and salt.
- Green Salad: fresh red lettuce, baked onions (from the roast), fresh cranberries, salt, pepper, freshly squeezed lemon juice and olive oil.
- Preheat the oven to 375 degrees Fahrenheit.
- In a small container, cup or bowl, mix baste ingredients: soy sauce, oil, sage, and crushed pepper.
- Place your meatless turkey in an oven pan, add your diced or chopped veggies around it (in this recipe, bell peppers and onions), and pour 3/4 of the baste over the top. Cover the pan with foil, poke the surface twice with a fork or a knife and bake for 30 minutes.
- Take pan out of the oven, flip the roast and pour the rest of the baste mix. Bake for another 30 minutes.
- Mashed Potatoes: Boil or steam the potatoes until they are fully cooked. Drain and add (soy or almond) milk, olive oil (or Earth Balance butter), salt and pepper, and a sprinkle of nutmeg. With a potato masher, mash potatoes, and mix well. Place on stove and cook on low heat for a few minutes. Top with your choice of chopped chives or green onions, or with roasted veggies and gravy.
- Salad: in a large bowl, mix salad ingredients (chopped red leaf lettuce, fresh cranberries and, when the roast is ready, add some roasted onions from the pan). Dress with salt, pepper, freshly squeezed lemon juice and olive oil.
- Gravy: in a small bowl or pot, mix corn starch with water. Then add the juice from the roast, and microwave (or cook on stove) for a few minutes. Make sure to stir the gravy while you cook it to avoid lumps.
- Slice roast and serve with gravy and side dishes. Enjoy!
For dessert, try the creamy and delicious Deluxe Pumpkin Pie!