Ingredients with Measurements:
- 1 Tofurkey roast (14 oz)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups unsweetened almond milk
- 1 tbsp soy sauce
Special equipment needed:
- Roasting pan
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the olive oil, thyme, rosemary, garlic powder, salt, and pepper.
3. Rub the Tofurkey roast with the herb mixture and place it in a roasting pan.
4. Pour the vegetable broth into the bottom of the roasting pan.
5. Cover the roasting pan with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes or until the Tofurkey roast is golden brown.
7. While the Tofurkey roast is baking, prepare the mushroom gravy.
8. In a saucepan, sauté the sliced mushrooms until they are tender.
9. Sprinkle the flour over the mushrooms and whisk until the flour is fully incorporated.
10. Slowly pour in the almond milk while whisking constantly.
11. Add the soy sauce and continue whisking until the gravy thickens.
12. Season the gravy with salt and pepper to taste.
13. Once the Tofurkey roast is done, let it rest for 10 minutes before slicing.
14. Serve the Tofurkey roast with the mushroom gravy on the side.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 25g
Dietary fiber: 3g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Olive oil can be substituted with any other vegetable oil.
- Vegetable broth can be substituted with water or any other type of broth.
- All-purpose flour can be substituted with any other type of flour.
- Unsweetened almond milk can be substituted with any other type of non-dairy milk.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped onions and celery to the mushroom gravy for extra flavor.
- Use fresh herbs instead of dried herbs for a stronger flavor.
- Stuff the Tofurkey roast with your favorite stuffing recipe before baking.
Tips and tricks:
- Make sure to rub the herb mixture all over the Tofurkey roast for even flavor.
- Let the Tofurkey roast rest before slicing to allow the juices to redistribute.
- Whisk the mushroom gravy constantly to prevent lumps from forming.
Storage instructions:
- Store leftover Tofurkey roast and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Tofurkey roast in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the mushroom gravy in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
- Slice the Tofurkey roast and arrange it on a platter with the mushroom gravy on the side.
- Garnish the Tofurkey roast with fresh herbs or sliced mushrooms.
Pairings:
- Serve the Tofurkey roast with roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- Pair the Tofurkey roast with a side salad or a warm dinner roll.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green bean casserole
- Cranberry sauce
Troubleshooting advice:
- If the mushroom gravy is too thick, add more almond milk or vegetable broth to thin it out.
- If the Tofurkey roast is not browning evenly, rotate the pan halfway through baking.
Food safety advice:
- Make sure to cook the Tofurkey roast to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Tofurkey is a plant-based alternative to turkey that was first introduced in 1995 by Turtle Island Foods.
Flavor profiles:
- The Tofurkey roast is savory and herbaceous, while the mushroom gravy is rich and umami.
Serving suggestions:
- Serve the Tofurkey roast and mushroom gravy as a main course for a vegan Thanksgiving or Christmas dinner.
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Taste: Savory, Umami, Earthy, Herbaceous, Rich