Tofurky -n- Tots

November 24th, 2007 6:53 pm by Kelly Garbato

As promised, more veg*n food p0rn!

Here’s our Thanksgivingliving day menu, along with the obligatory food p0rn pics. Obviously, it’s too late to try any of these dishes this t-day (unless you’re a hardcore procrastinator), but you’ve got plenty of time to prepare for Christmas x-mas FSMas, assuming that one or more of the following dishes strikesyer fancy, of course.

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Recipes and photos after the flip.

First, and most importantly, “the bird”…

Roast Tofurky baked with Caramelized Onion and Cherry Relish

(Via Turtle Island Foods, aka “Home of the Famous Tofurky”)

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2 tablespoons olive oil
1 large onion, sliced very thin
1 cup dried sour cherries
2 tablespoons brown sugar
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons apple cider
1 Tofurky roast

1. Preheat oven to 350 degrees.

2. In a large skillet, heat olive oil on medium heat. Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until onions are soft. Stir in mustard and apple cider, and simmer for two more minutes.

3. Place Tofurky roast on sheet of heavy-duty aluminum foil, and spread with the onion mixture. Wrap roast snugly with the foil. Place in roasting pan, and place on center rack of oven. Bake for 45 minutes. Uncover roast for last 10 minutes of baking.

4. Slice roast, and serve with some of the pan juices spooned over it.

*Can be served with Tofurky Giblet & Mushroom Gravy drizzled over it also.

This recipe was followed to the, erm, T, except for the cooking time. Even though we did in fact relocate our Tofurky from the freezer to the fridge a full 24 hours before cooking it, the middle was still cold after 45 minutes in the oven. So we improvised and just kept on cooking it till the middle was warm – about two hours at 350 instead of one.

What’s a veg*n to do if preparing a frozen Tofurky? Cook for 3 1/2 hours at 300 degrees. Directions on the box (as was this year’s recipe!).

Next up…

Vegetarian Stuffing

(Seen here in the foreground.)

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6 cups diced bread
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
3 tablespoons raisins
1/4 cup each walnuts and pecans
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock

1. Preheat oven to 350 degrees. Place diced bread in a 9″ x 13″ baking pan and place in oven for about 15 minutes, until the bread is well toasted.

2. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent.

3. Remove bread from oven and add onion mixture, herbs, parsley, raisins, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.

4. Bake, uncovered, for 20-30 minutes.

5. Season with black pepper if desired.

Serves: 6-8

Since me no likey celery, we substituted extra carrots. We also omitted the raisins and nuts altogether, because I’m one fussy mofo. ‘Twas yummy, but if you prefer your stuffing with a kick, you might want to follow the recipe as is.

We also made up some frozen tater tots and frozen rolls, seen here in all their carbolicious glory:

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The directions are neither here nor there, since you just follow the instructions on the bag. They sure look yummy, though, don’t they?

(By the by, the funny little X lurking on top of my tots is the “wishbone” that came with the “bird”. It’s actually really tasty vegan jerky.)

We had planned on baking or perhaps mashing some sweet potatoes, as well as boiling the cranberry dumplings that came with the Tofurky feast, but decided against it. For one, we have a teeny tiny oven, and it was tight enough working out cook times for the Tofurky, tater tots, rolls and stuffing, without adding more dishes into the mix. Plus, how much can two people eat?

Not to mention, we had to save some room for the dessert:

Shane’s Mocha Brownie Trifle

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Since this is a special creation he crafts with some improvisation, we don’t (yet) have a recipe written up for it.

It’s pretty simple, though: You basically make up two batches of brownies (we use an off-the-shelf, “accidentally vegan” version), and when stacking them, sandwich in a layer of melted chocolate/instant coffee icing. Top it off with some veg*n whipped cream – Soyatoo or your own diy version (Hip Whip is no more) – and some rainbow sprinkles, and let freeze overnight. Or it devour immediately. It’s your life.

In all seriousness, it freezes really well and makes a great frozen treat.

So, what did you have for Tofurky Day?

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8 Responses to “Tofurky -n- Tots”

  1. Jose R Says:

    Hi there Easy Vegan, I work for the spain based AR org Equanimal as self-taught copywriter. Also I am currently a member of Equanimal Open Rescue Team. We’ve just carried out an Open Rescue of seven hens from a battery hen farm. We’ve youtubed the Open Rescue:

    http://www.youtube.com/watch?v=ZxWCoXaF-c4

    It includes english subtitles.

    Unfortunately, we don’t provide an english version of our websites. But if you want have a look or you can read spanish our Open Rescue website is:

    http://www.rescate-abierto.org

    We’ve recently uploaded a new blog on the issue (in spanish, sorry!):

    http://www.rescate-abierto.org/blog

    In solidarity with non human animals,
    Jose R

  2. leo Says:

    i should have eaten at your place! LOL!!!!!

    Just out of curiosity….Do you know where I can purchase good quality foods online? I am now trying to order from online stores only because of various reasons…….can you help me with any suggestions??????

    There is only one place, out of all that I have tried that really stood out for true quailty, and that is Celebrityfoods.

    If you can help me grow my list of quality services or stores, where I can buy my food, I would greatly appreciate it.

    Thank you!

  3. Kelly Says:

    leo –

    Amazon has a decent selection of grocery/gourmet items, and most are eligible for free shipping. On the downside, Amazon isn’t exactly an animal-friendly business – so you might prefer to frequent veg*n vendors instead. Pangea is one of my faves, but thankfully there are a ton of choices on the internets. If you go to the main page, and look in the right-hand sidebar under “Veg*n Vendors”, there’s a running list.

    Enjoy!

    – Kelly

  4. easyVegan.info » Blog Archive » VeganMoFo, Day 14: Five Fave Faux Meats Says:

    […] “Tofurkeys,” as I commonly see them (mis)spelled, have been the butt of speciesist jokes since the early 2000s, when they appeared on a number of TV shows, such as Just Shoot Me and The X-Files, (*swoon*). But they make for an awesome veggie meal, whether it’s Save-a-Turkey Day or just another Sunday. You can marinate them in soy sauce and OJ, or roast them with onions and cranberries: […]

  5. easyVegan.info » Blog Archive » Thanksliving ‘08 Recipe Recap Says:

    […] Last year, the Mr. and I decided to mix things up, so we went with a newer Turtle Island recipe, Tofurky with Caramelized Onion and Cherry Relish. It was delish – but, not wanting to fall back into our habit of falling back on familiar recipes, […]

  6. The Perfect Pizza Press » Blog Archive » Saturday Garbage Plate: Thansgiving ed. Says:

    […] of Thanksgivings past. Shane holds onto a plate of our Thanksgiving feast circa 2007. The NOMs include: a Roast Tofurky baked with Caramelized Onion and Cherry Relish; roasted potatoes […]

  7. Friday Food (on a Thursday Holiday): Season Finale! » V for Vegan: easyVegan.info Says:

    […] potato feast this year. But feel free to visit ghosts of meals past, mkay? See, e.g., 2009, 2008, 2007 and […]

  8. Save-a-Turkey Day: T minus 12 days and counting! » V for Vegan: easyVegan.info Says:

    […] the classic soy sauce and OJ baste recipe, but last year I got all adventurous and tried out the Caramelized Onion and Cherry Relish roast, which was super yummy. Coming off of VeganMoFo, I think I might feel like a bit of a cheat […]

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