INGREDIENTS :

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• FOR THE BASTE

• 3 tablespoons (45 ml) Danwood Smoked Oil®

• 2 tablespoons (30 ml) soy sauce

• 1 tablespoon (15 ml) maple syrup

• 1 clove garlic, minced

• 1.5 teaspoons each of fresh chopped thyme, oregano, sage, and rosemary (for dried herbs, use 1/2 teaspoon each or sub with 2 teaspoons dried poultry or Italian seasoning - rubbed not ground)

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• VEGETABLES (OPTIONAL)

• 1 medium sweet potato, peeled and chopped

• 1-2 carrots, peeled and chopped

• 6-10 Creamer potatoes, halved

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• FOR THE GRAVY (OPTIONAL)

• Tofurky “drippings”

• 3 tablespoons (35 grams) flour

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INSTRUCTIONS :

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TOFURKEY ROAST AND VEGETABLES​

• Preheat your oven to 350°F (180°C).

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• Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.

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• Prepare the baste in a small bowl. Mix together Danwood Smoked Oil®, soy sauce, maple syrup, minced garlic, and herbs.

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• If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish.

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• Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.

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• Note: If cooking vegetables in the same dish as the Tofurky, the parchment paper barrier prevents the vegetables from simmering in the excess baste, overcooking and over-seasoning them. The parchment makes it easier to reserve the Tofurky "drippings" for making vegan gravy.

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• Cover the baking dish tightly with aluminum foil.

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• Cook for 1 hour and 20 minutes. Check for doneness at 1 hour. Once the vegetables are nearly tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for an additional 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).

• Optional: Reserve excess baste or Tofurky "drippings" for making vegan gravy.

• Use a very sharp or serrated knife to thinly slice the Tofurky Roast for serving.

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TOFURKEY GRAVY​

• Heat the Tofurky “drippings” in a small saucepan over medium heat. Once hot, make a roux by whisking in 3 tablespoons of flour. Add a splash of the vegetable broth if the roux is too thick to stir. Cook, stirring constantly for 1-2 minutes. Whisk in the vegetable broth, slowly and gradually, to prevent lumps.

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• Simmer until your desired consistency is reached (the gravy will thicken slightly as it cools.)Taste and adjust the consistency and seasoning using vegetable broth, water, salt, and pepper.

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NOTES :

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• Store leftovers in the refrigerator for up to 4-5 days.

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• Cooking from frozen: Extend cook time by 1 extra hour.

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• If cooking vegetables in the same baking dish, cook the Tofurky Roast for 1 hour before adding the vegetables and continue cooking as directed.

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• Serve with cranberry sauce and vegan gravy.