Yeah, this is long overdue, but I am finally getting around to the Tofurkey that I cooked for Thanksgiving. I did do a test run of this a completely different way than I ended up cooking it, and it tasted HORRID! Blech! But this way, was on the fly, and FANTASTIC! The non-vegetarians really enjoyed it too (which is always a sign of success) and went back for seconds and ate leftovers!
Ingredients:
Tofurkey Roast
Half a bag of carrots
Small can of mushrooms
½ cup of celery, chopped in thick pieces
Half an onion, chopped thickly
¼ cup of soy sauce
½ cup olive oil
¼-1/2 can of veggie broth
Thyme to season (not too much!)
Oregano to season
Place the Tofurkey smack in the middle of a crockpot. Now, I have a tiny one, so there was only room for one. Then I surrounded it with the veggies, and poured the olive oil, soy sauce and veggie broth on top. I added the spices and turned it on high for 3 hours. I basted every 20 minutes, and turned halfway through.
Once it’s done, I fished it out with tongs, and cut it with a bread knife, or carving knife, just like I would have with a real turkey. I placed all the veggies in a bowl, and the “sauce” left over in with them, so they could have a bit of “gravy” if they wanted. I supposed you could make a roux if you really wanted with the liquid, but I haven’t tried it.
Eat and enjoy!!!