Vegan Holiday Recipe #1: Citrus Glazed Tofurky Roast

Thanksgiving is around the corner and there is food to be made! The holiday itself is based on a horrific history of genocide wrapped in lies. It’s a bloody holiday that many celebrate with more death. Which is why I changed the title from Vegan Thanksgiving Recipe, to Vegan Holiday Recipe. Being a vegan Chicana, I spent this time sharing what I am able to without the killing of our sentient brothers and sisters.

Over the next 11 days, I will be sharing one recipe a day from my recipe box.

Here’s recipe 1.

Citrus Glazed Tofurky Roast

Important: Thaw frozen roast in refrigerator for at least 24 hours prior to cooking.

1 Tofurky Roast
8 Whole cloves
4 Red potatoes, quartered and peeled
2 Large carrots split down the middle and cut into 2” pieces
1 Onion quartered and peeled

1/4 c. Agave nectar
1 tbsp. Orange juice
1/2 tsp. Dijon style mustard

Pre-heat Oven to 400F.
Carefully remove thawed roast from plastic casing and clips with knife or sharp scissors.
Place roast on sheet of tin foil or in casserole dish with tight-fitting cover.
Press cloves into the roast.
Surround the roast with the quartered red potatoes and carrots.
In a small bowl mix all the ingredients for the glaze.
Use 3⁄4 of the glaze to thoroughly cover roast and veggies
Place the roast in preheated 400F oven for 60 minutes.
Carefully open the foil (or open the casserole lid) and pour remaining glaze over the roast.
Cover the roast and cook for another 15 minutes.

NOTE: If you were unable to thaw the roast are cooking a frozen roast, use 3⁄4 of the glaze to thoroughly cover roast and veggies, cook roast for 2 hours, pour remaining glaze on roast and veggies, and continue to cook for 20 minutes.


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