Happy Thanksgiving to our plant based friends. Fear not–that slick, plasticky mound people call Tofurkey is not your only option this year. This recipe for turkey roast is much heartier, homier, and of course, healthier. Goodbye forever, Tofurkey!
|1||pint||vegan sour cream||www.foodservicedirect.com/product.cfm/p/168568/Follow-Your-Heart-Vegan-Gourmet-Dairy-Alternative.htm?gclid=CMeZmaaGzbMCFal7QgodK28AZA|
|3||cups||grated Worthington Smoked Turkey Roll (or a similar soy-based turkey product, such as Tofurkey deli slices)||www.worthingtonfoods.com/product-detail.aspx?product=399|
|1||large onion, chopped|
|1||16-ounce||Pepperidge Farm Herb Seasoned Stuffing Mix|
|1 - 1½||cups||water|
- Saute onion and celery in olive oil until translucent, then add all other ingredients.
- Moisten the mixture with water until the texture is slightly wetter than cookie dough (it's better to have too much water than not enough).
- Bake in bundt pan for 45 minutes at 350F.
- Slice and serve with our recipe for cream sauce, which makes an excellent gravy.
Prep Time: 1 hour Serving Size: 10-12 servings