Thanksliving has come and gone, but if I might, a late menu and some food porn – if only to give y’all a few ideas for next year (or, better yet, this FSMas).
Since my father’s a vegetarian, I’ve been eating Tofurky for Thanksliving every year since I went veg – which is roughly a dozen Save-a-Turkey Days, give or take. Up until last year, I (and my mother before me) always roasted it using the “traditional” OJ and soy sauce baste from Turtle Island Foods. 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, I started searching for another baste recipe a few weeks ago. Dissatisfied with the Google results for “Tofurky recipe,” I had that aha! moment: why not search for turkey baste recipes? Surely I’d find a wider variety of bastes and marinades, most of which could be veganized, yeah?
Hells yeah! In particular, I came upon this recipe for Maple Roast
Turkey Tofurky that sounded awesome. Previously, I’d been eying Turtle Island’s Tofurky Maple-Pecan Roast, but was afraid that the chili paste and 5-spice powder might make the dish too hot for my taste buds. The Maple Roast recipe, then, sounded like the perfect compromise.
And perfect it was! Of the three Tofurky recipes we’ve tried thus far, this was our favorite. And, even though the syrup has to cook and cool longer than the OJ/soy sauce marinade and caramelized onion and cherry relish, it wasn’t especially difficult to make. Not as mapley as I expected – perhaps I’ll try adding more maple syrup next time around – but yummy nonetheless.
As for the other dishes, Shane made our standby Vegetarian Stuffing (which is actually vegan), as well as Cranberry Apple Potato Dumplings, while I was in charge of the white dinner rolls and apple pie. My menu isn’t nearly as impressive as those of other veg*n bloggers (you should definitely check out Elaine, River, Isa, and Jane and Lane’s Thanksliving Day offerings), but it was just the two of us, and we’ve got enough leftovers to last the rest of the week.
- Maple Roast Tofurky with potatoes and carrots (recipe below)
- Vegetarian Stuffing (recipe below)
- Cranberry Apple Potato Dumplings (from Turtle Island Foods’ Tofurky Feast)
- Mrs. Smith’s Deep Dish Apple Pie (frozen) with vanilla So Delicious ice cream
- Beverages: watermelon juice, Silk Pumpkin Spice, Silk Soy Nog, Bigelow’s Earl Grey Green Tea, apple cider
Maple Roast Tofurky
Adapted from this non-veg version at All Recipes.
1 defrosted Tofurky
3 baking potatoes, peeled and quartered
1/2 pound whole baby carrots or 4 large carrots, diced
2 cups chopped onion (optional)
1 cup chopped celery (optional)
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup margarine
salt and ground black pepper to taste
2 cups vegetable stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes).
2. Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the margarine, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold. (Syrup can be made the day before.)
3. Preheat oven to 350 degrees.
4. Line a baking pan with aluminum foil. Place your defrosted Tofurky in the pan. Rub the maple syrup mixture onto the Tofurky, leaving a little (approximately 1/8 of the mix) for later.
5. Add the potatoes, carrots, celery and onion; arrange the veggies around the Tofurky.
6. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the vegetable stock into the pan.
7. Wrap the “roast” and veggies in the foil, sealing it tight.
8. Bake at 350 degrees for 1 hour and 15 minutes.
9. Remove the roast from the oven and baste the Tofurky with the rest of the syrup mix.
10. Bake at 350 degrees for 30 minutes. Remove from oven and enjoy!
(The photo is from last year’s feast.)
6 cups diced bread
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced (optional)
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 (optional)
1/4 cup each walnuts and pecans (optional)
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
1. Preheat oven to 350 degrees.
2. Place diced bread in a 9″ x 13″ baking pan and place in oven for about 15 minutes, until the bread is well toasted. 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.
Tagged: food recipe recipes vegan veganism vegetarian vegetarianism thanksgiving thanksliving save-a-turkey day tofurky day tofurkey tofurky stuffing potatoes carrots apples apple pie soy ice cream flickr photos silk soy nog turtle island foods maple tofurky Maple Roast Tofurky