Apple Cider Glazed Tofurky Roast

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These days, vegetarian is going mainstream!  A growing number of vegetarians in the US who are cutting meat from their diets, or at least cutting back.   As many as 10% of adults consider themselves vegetarians, even though they may eat fish or chicken occasionally. March is National Meat Out month.  Even Martha Stewart is getting into the act! She devotes full columns to vegetarian recipes and never forgets us for holiday meals.  Today’s vegetarian cooking isn’t the dull bland fare of years past.   Modern vegetarian cuisine draws from many traditions: Mexican, Indian, Chinese, Caribbean, and others.  Plant-based foods are natural, healthy, organic and actually taste good.

Thanksgiving is traditionally centered around a turkey, but there’s no need for vegetarians to be left out of the feast. And it’s likely that you will have a vegetarian or two show up at your door next Thursday.  Here is a delicious and satisfying meatless entree, that my meat-loving family and friends rave over.  And yes!  It’s okay to have that turkey for your meat loving guests.   This is a celebration for everyone!


Here is The Apple Cider Glazed Tofurky Roast

This delicious recipe is a lovely centerpiece for any holiday table – and the bonus is that you make it in one pan!

Apple Cider Glazed Tofurky Roast


1 Tofurky Roast, thawed with casing removed
1 tart apple (such as Granny Smith or Pippen) peeled, cored and cut into 1/2″ slices
2 cups apple cider
1/2 cup soy sauce
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 each carrot, celery, parsnip, sweet potato, yellow onion, peeled and chopped into large chunks(or whatever you like!)


Preheat oven to 350F.

Make a slice in the Tofurky Roast every 1/4 (only cut down half way down into the roast). Insert a slice of apple into each slit. Place the roast into a baking dish and surround it with the chunks of carrots, celery, parsnips, onions and potatoes.


In a separate dish, mix together the apple cider, soy sauce, sage, thyme and rosemary. Pour the sauce over the roast and veggies. Cover the baking dish tightly with foil and bake for 1-1/2 hours. Remove the foil from the pan and carefully spoon some of the juice surrounding the veggies over the roast. Bake an additional 15 to 20 minutes uncovered.

Courtesy of Turtle Island Food.





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