Happy Tofurky Day!

     
     This Thanksgiving, we will once again stuff our faces with Tofurky and all the trimmings. I know what you're thinking but seriously...Tofurky doesn't have to be gross and tasteless. I think mine is pretty fracken tasty! There could be different variations to this recipe, you may want to choose different vegetables. I find root vegetables work best but I have used zucchini before, which was just as good. This time I decided to use parsnips and carrots. This is best served with a bunch of awesome sides and some good wine!

** Don't forget to thaw your Tofurky roast 24 hours before you cook it...trust me, it's totally worth it!

*** Preheat your oven to 350 F

Ingredients                                                            

1 Tofurky roast
1 clove of garlic
1 onion (medium)
3 parsnips
3 carrots
1 tomato
1 tbs crushed pepper sauce (optional)
1/2 bottle of beer (or 1/2 cup of white wine)
rosemary
olive oil
water
salt 



1.  First, cut up the onion lengthwise and finely chop the garlic.
 

2. Now, dice the tomato and cut up the rest of the veggies however you want.

3. Heat a thin layer of olive oil in a pan, over medium heat and add garlic. Make sure not to burn the garlic (it becomes bitter) and add the onion. Sautee until onions become transparent, add diced tomato and 1/3 cup of water, let simmer for a few minutes.

4. Once it has simmered a bit, add the crushed pepper sauce (optional), beer (or wine) and salt. Let simmer for about 10 minutes and keep adding water if it evaporates.

5. Meanwhile, unwrap the Tofurky from it's casing. This is where the thawing comes in handy. If still frozen, not only does it take 3 hours to cook, but it is extremely difficult to peel off the plastic casing, whereas if it's thawed, it takes 1 hr 25 min to cook and the casing comes off very easily.

6. Place the Tofurky in a roast pan and surround it with chopped carrots and parsnips, pour pan mixture onto and around the roast and sprinkle rosemary everywhere..the more the better!

* You can use whichever herbs you like, I'm of the belief that you can never have enough rosemary :)

7. Cover with tin foil and cook for 1hr 25min. Uncover for the last 10-15 minutes. Put the oven on "broil" for the last 5 minutes until golden brown, but keep your eye on it or it will burn!
    
*While cooking: You will have to periodically get in there and baste the roast with the liquid around it. You don't need a baster, I used a large spoon.
*While cooking: You will also need to periodically add water when it gets too dry

8. Stuff face

9. Fall asleep

That's all folks :)
-Sara