Let’s Talk Tofurky
For almost 30 years, Tofurky Roasts have been the centerpiece of compassionate Thanksgiving tables across the country. The ever-expanding product line makes it easy to enjoy the tastes and traditions you love without harming the turkeys and other farm animals you also love. Farm Sanctuary is proud to serve Tofurky products at our Thanksgiving events, and have them as our Partner for the 2013 Adopt a Turkey Project. Our guests love them, and your family will too!
Apple Cider Glazed Tofurky Roast
This delicious recipe is a lovely centerpiece for any holiday table. Bonus: You make the whole thing in one pan! Whisking some of the pan juices into your Tofurky Savory Gravy ties the dish together beautifully.
1 Tofurky Roast, thawed with casing removed
1 tart apple (such as Granny Smith or Pippen) peeled, cored, and cut into 1/2-inch slices
2 cups apple cider
1/2 cup soy sauce
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 each carrot, celery, parsnip, sweet potato, and yellow onion, peeled and chopped into large chunks
Preheat oven to 350 °F.
Cut slits down the length of the Tofurky Roast at 1/4-inch intervals (cut only half way down through the roast). Insert a slice of apple into each slit. Place the roast in 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.
When heating the tub of Tofurky Savory Gravy, whisk in 1 cup of the juices from the Tofurky Roast baking dish. Enjoy!
Aunt Jean’s Crock Pot Tofurky with Cranberry Onion Sauce
This simple recipe for a moist, delicious Tofurky will have you asking, “Could it get any easier than this?”
1 Tofurky roast
1 can cranberry sauce (chunky recommended but smooth is fine)
1 package dry vegetarian onion soup mix
16 ounces vegetable broth
Empty the packet of soup mix into a crock pot and add the vegetable broth and garlic powder. Add the can of cranberry sauce, stirring to mix. Place the Tofurky in the center of the pot. For a frozen Tofurky, cook on high for about three hours, turning and basting the Tofurky with the sauce every half hour. For a thawed Tofurky, cook for about two hours. Slice the Tofurky thinly and pour sauce on top to serve. Enjoy.
Tofurky Kielbasa and White Bean Winter Soup
Here’s a delicious and nutritious soup to warm up these wintery months. The savory Tofurky Kielbasa and leafy kale lend texture to the hearty white beans, and the smoky paprika puts it over the top. Enjoy it with a fresh, chewy roll or a slice of your favorite bread.
1 pound dried white beans
3 tablespoons olive oil
4 cups sliced yellow onions (3 onions)
2 cups chopped potatoes (1 large potato)
1 large carrot, shredded
3 garlic cloves, chopped
1 tablespoon smoked paprika
1 teaspoon ground pepper
1 teaspoon salt
3 bay leaves
2 tablespoons fresh rosemary (or 2 teaspoons dried rosemary)
2 quarts vegetable stock
1 quart water
1 tablespoon oil
1 package (14 ounces) Tofurky Kielbasa
1 bunch kale, chopped
In a medium bowl, cover the beans with water and let sit for at least 12 hours.
In a large stockpot over medium heat, sauté the onions in the olive oil until translucent, about 10 to 15 minutes. Add the chopped potato and cook, stirring frequently, for about 5 to 7 minutes. Add the grated carrot and the chopped garlic and stir to combine. Cook the mixture for an additional 5 minutes, stirring frequently. Add the drained white beans, smoked paprika, pepper, salt, bay leaves, rosemary, vegetable stock, and water. Bring to a boil, then cover and simmer for 45 minutes until the beans are soft.
While the soup is simmering, cut the Tofurky Kielbasa links in quarters lengthwise, then cut into 1/2-inch chunks. In a frying pan over medium heat, fry the Tofurky Kielbasa chunks in the oil for about 5 minutes or until they are nicely browned. Remove from heat and place the Kielbasa chunks on a paper towel. After the soup has simmered for 45 minutes, remove the bay leaves. Use a hand-held blender or a food processor to pulse the soup until coarsely puréed.
If using a food processor, return the soup to the pot. Add the cooked Tofurky Kielbasa and the chopped kale. Let simmer on low for 20 minutes. Serve hot.