Tofurky Roast

 This recipe is from the Tofurky Company. This is what I eat at Thanksgiving.

Here's what you'll need:

A Dutch Oven with a Lid

A Large Skillet

Preheat the Oven to 350 degrees.

4 Large Carrots diagonally sliced in 1/4" pieces.

1 Onion, sliced.

3 TBS Olive Oil, divided.

1/2 tsp Fine Sea Salt.

1/2 tsp Fine Black Pepper.

4 Sprigs of Thyme, divided.

4 Sprigs of Rosemary, divided.

1 Tofurky Roast (with Stuffing), set aside the Gravy Packet.

2 C Vegetable Broth or No Chicken Base Better than Bouillon.

1 Pound of Whole Button Mushrooms, sliced thin.

3 Cloves of Garlic, minced.

2 TBS Flour.

2 C of Whole Milk or a Vegan Milk alternative.

In the Dutch Oven:

Carrots

Onion

1 TBS of  Oil

Salt and Pepper

2 Sprigs of Thyme

1 Sprig of Rosemary

Toss to Combine Well.

Add:

Broth

Cover and Bake for 1 Hour and 15 Minutes.

Remove from the Oven and take out the Herb Sprigs.

Remove the leaves from the remaining Thyme and Rosemary. Chop finely.

In the Skillet on Medium Heat:

2 TBS Oil, until Hot.

Add:

Mushrooms

Stir and Reduce Heat to Low.

Cook 15 Minutes, stirring occasionally.

Add:

Thyme and Rosemary Leaves

Garlic

Flour

Reserved Gravy Packet

Stir well and Cook for 1 minute.

Add Milk.

Simmer, stirring constantly until thickened.

Serve the Roast, Sliced, with Carrots, Onion and Gravy.

Enjoy!

Peace in the Kitchen!