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  • 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)


  • 1 medium sweet potato, peeled and chopped

  • 1-2 carrots, peeled and chopped

  • 6-10 Creamer potatoes, halved


  • Tofurkydrippings

  • 3 tablespoons (35 grams) flour




  • Preheat your oven to 350°F (180°C).

  • 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.

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

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

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

  • 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.

  • Cover the baking dish tightly with aluminum foil.

  • 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.


  • 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.

  • 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.


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

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

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

  • Serve with cranberry sauce and vegan gravy.

poultry smoky christmas tofurkey.jpeg

This recipe is entirely plant based . The texture of king oyster mushrooms is amazing for vegan seafood . These fried smoky ‘calamari’ are perfect finger snack for parties !

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