Tofurky Roast with Stuffing and Vegetables

I'll be the first to admit that I always side-eyed the Tofurky roasts in the store. I tried one years ago and it tasted awful, so I never tried it again....until now. It was absolutely delicious and I would definitely recommend to EVERYONE! Even my meat-eater boyfriend chose to eat this over real turkey. It lasted us a week and still tasted great! 

What you'll need

Tofurkey Roast (please read the ingredients - not all of them are vegan)

Vegetables of your choice

 

(The one I bought didn't have the brownie included)

How to Make

 It looks really weird right out of the box, but trust me, it is worth it. Be careful taking it out of the package.

This was so simple. It takes about an hour or so to cook. Follow the directions on the box carefully! You need to cook the roast for about a half hour first by itself with half of the gravy they gave you, then another half hour with all of the gravy and whatever vegetables you want. The gravy is absolutely delicious and they give you more than enough so you won't need to make your own! 

I would definitely make this again, even when it isn't a holiday. Its so tender and the stuffing is really good! The whole box was around $10.99 and totally worth it!

Pumpkin Cookies

This recipe comes from my boyfriend's mother, slightly modified to be vegan. She is a great cook and is a very hard act to follow! 

What you'll need 

• 1 cup canned pumpkin or pumpkin pie mix
• 1 cup vegetable based shortening
• 1/2 cup brown sugar
• 1/2 cup agave nectar
• 1 tablespoon applesauce
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

How to make

The original recipe calls for canned pumpkin, but we decided to use pumpkin pie mix this time. It came out a lot better than usual. I've never seen cookies fly off the plate so fast!

Preheat oven to 350. Mix everything together in a big bowl and blend well. Its up to you whether you want to share the beaters or not.

Drop spoonfuls on to the cookie sheet.  Bake for 10 - 12 minutes.

The original recipe calls for Penuche frosting, which tastes great as well. We used your basic frosting and colored it orange to match the holidays. If you want to use the Penuche frosting, the recipe is as follows:

• 3 tablespoons vegan butter
• 1/2 cup brown sugar
• 1/4 cup soy milk
• 2 cups powdered sugar

Combine 3 tablespoons of vegan butter and the brown sugar together in a saucepan. Heat to a boil, let cool for one minute while stirring. Cool for 15 minutes. Add 1/4 cup of soy milk and beat until smooth. Add powdered sugar as you go, approximately 2 cups, until it is thick enough to be spread.

 Once the cookies are done, cool and frost!

Vegan Pumpkin Pie

 

I was so excited to try out this recipe at Thanksgiving! It turned out really good and I would definitely make it again! There are two ways to make this - with pre-made crust or to make the crust yourself.

What you'll need

Filling 

(you can used canned pumpkin pie filling, but that isn't any fun!)

• 2 cups canned pumpkin
• 1 cup soy milk
• 3/4 cup agave nectar
• 1/4 cup cornstarch
• 1/2 tablespoon dark molasses
• 1 teaspoon vanilla extract
• 1 tsp ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground allspice

Crust 

(we used pre-made crust)

• 1/2 cup unbleached flour
• 7 tablespoon whole wheat pastry flour
• 1/2 teaspoon. salt
• 1/2 teaspoon agave nectar
• 1/2 teaspoon baking powder
• 3 tablespoon canola oil
• 3 tablespoons soy milk plus 1/2 teaspoon lemon juice
• 3 to 4 tablespoons water

How to make

*If making the crust yourself, preheat to 425F. If using pre-made crust, heat to 350F*

We used a pre-made crust! Completely vegan and made of graham crackers 

To make the crust, mix all ingredients together and roll into a ball. Roll flat into a 11 inch circle with a rolling pin and line a 9 inch pie plate. Crimp the edges by hand or with a fork. Cover and refrigerate. 

Agave nectar was one of the ingredients we used instead of sugar. If using this, reduce the amount of liquid by a tiny tiny bit - about a tablespoon or two - and increase cooking time by 3 minutes or so.

Mix all of the ingredients together for the filling. Make sure you mix thoroughly.  Pour gently into pie pan and bake! 

*If making the crust yourself, you must bake for 10 minutes with filling at 425F, then reduce to 350F and continue to bake for 50 minutes. If using pre-made crust, simply bake for 50 minutes at 350F*

When finished, cool for 10 minutes, refrigerate, and enjoy the next day! 

Where we went wrong... 

Don't get me wrong, it tasted GREAT the first bite, but it was wayyy too sweet! We couldn't figure out why until I looked at the pictures I had taken - We used Pumpkin Pie Filling instead of pumpkin! Oops!! The next one tasted great, although there were no pictures of that :)