7/5 Feels Like Sunday Dinner
Just saying the term Sunday Dinner brings up a vision of something wonderful. The feeling that it creates is inherent like the way you know how to sneeze. That feeling has not lingered in my consciousness since becoming vegetarian thirteen years ago. That all changed the day that Sandy mastered the art of the Tofurkey Roast . Sandy does something to a Tofurkey Roast that elevates it to a craveable level. It feels like Thanksgiving when even though you just consumed more calories than a third world nation…you are somehow ready a few hours later for a turkey sandwich. That good.
Photo By: S. Duquet
She puts root veggies and potatoes in the pan to roast. They carmelize in the sweetest most unexpected way. The roast is so moist that it feels like it has been basted and cooked low and slow. As you plan your feast, remember that a frozen roast will want to defrost in the fridge for 24 hours.
Tell us how it is done Sandy:
For this Roast, I used 2 small sweet potatoes, 1 large baking potato and 1 cup of carrots. Preheat the oven according the instructions on the box. Prep the vegetables by cutting into approx. 2 inch square pieces. For a quick shortcut, I used mini-carrots and cut them once diagonally.
Toss all the veges together in a bowl with a few tablespoons of water, a tablespoon of canola oil (or your favorite oil) along with some seasonings. I used a tablespoon of garlic salt and a tablespoon of seasoned pepper mix. We use something called Fiesta dip mix, you could also use some pepper flakes, paprika and some ground pepper mixed together. Lightly oil a casserole dish to prevent sticking. Place the vegetables in the dish.
Prep the Tofurkey baste according to the instructions on the box with a heavy hand. I used an extra tablespoon of oil, an extra teaspoon of rubbed sage and an extra tablespoon of soy. Whisk together. Place the Roast in the center of the dish and baste it with half of the basting mix. I put a dash of the baste on the vegetables, but mostly used it on the Roast since the veggies are already seasoned.
Bake in the oven in a covered dish according to the instructions. The second baste in the instructions seems to be key, it really does keep the Roast moist. After it is done cooking, let stand for 10 minutes before slicing. It is moist and juicy and comfort enducing. The very best part are those left over Tofurkey Sandwiches the next day (or the same night).
Feel free to share some of your Tofurkey success stories. I bet a Tofurkey salad with Veganaise would be delicious.
Happy Monday and have a delicious day.
Photo By; S. Duquet
Tags: 30 day challenge, compassionate eating, dairy free, going veg, Tofurkey roast, tofurkey sandwich, trying vegan, vegan, vegan challenge, vegan entree, vegan experience, vegan products, vegan recipe
