#tofurky

[pussyxpaladin]

happy tofurky day

[vegan-nom-noms]

ONE POT MUSHROOM & VEGAN SAUSAGE PASTA

[berryvegan]

Warning about tofurky shrinkflation if you haven't seen it yet. I had seen the chicken before, but it looks like it's the lunch meats too

They're now less ounces, less protein per serving, and more expensive! But look more plastic that's now resealable at least?

[draconym]

We were having Tofurky for dinner when one of our video call guests brought up the fun fact that when it was first being marketed, the company making it wanted people to submit their ideas for A Tofurky In Its Natural Habitat ... which of course got everyone in the call debating the phylogeny of Tofurky and what its ecological niche is.

Please try to imagine a creature whose roast carcass looks like this:

This came from something that was:

Boneless

Limbless

Unsegmented

Bilaterally symmetrical

And which, in addition to being comprised mostly of dense, fleshlike tissue, also had an internal body cavity, possibly filled with organs, which is traditionally eviscerated and filled with rice stuffing. Considering all these features, a Tofurky is obviously some kind of legless invertebrate. Which led us all to the inevitable conclusion:

Is a Tofurky a worm?

[theroamingvegan]

This holiday loaf was on sale at my local health food store. I was skeptical at first but it turned out being SO DELICIOUS!! Served with my mom’s homemade cranberry sauce. Highly recommend basically any meat replacement Field Roast makes.

[najia-cooks]

Tofurky roast with carrots, butternut squash, and gravy

recipe under the cut!

The "gravy" from this recipe is formed from flour, vegetable stock, and the baking liquid that the roast yields--be sure to reserve that liquid!

INGREDIENTS:

Vegetables for the roast:

2-3 carrots, cut into large chunks lengthwise

OR replace 1-2 carrots with 3-4 creamer potatoes, halved

For the baste:

2 tbsp maple syrup

3 tbsp soy sauce

3 tbsp olive oil

2 cloves garlic, minced

black pepper to taste

1 Tbsp herbes de Provence

For the gravy:

Drippings from Tofurky roast

2 Tbsp flour

2 cups vegetable stock

For the squash:

1 small butternut squash

2 Tbsp margarine, melted

1/2 tsp coriander

1/2 tsp curry powder

1/2 tsp yellow mustard powder

1/2 tsp salt, or to taste

1/2 tsp ground black pepper, or to taste

INSTRUCTIONS:

For the roast:

1. Mix soy sauce, maple syrup, olive oil, garlic, and herbs in a small bowl to create the baste.

2. Toss vegetables in about half the baste (1/4 cup) and arrange in a single layer on the bottom of a baking dish.

3. Place a sheet of parchment paper in the middle of the dish and add the Tofurky roast.

4. Cover roast with another 2 Tbsp of the baste.

5. Cover the dish with aluminum foil and cook at 350 °F for 60-80 minutes, until the vegetables are almost done and roast is lightly golden brown.

6. Remove the aluminum foil. Add the remainder of the baste over the roast and cook for another 10-20 minutes until vegetables are fork-tender.

7. Pour the “drippings” collected in the parchment paper back over the roast when ready to serve, or reserve them to make gravy.

For the squash:

1. Halve squash lengthwise (putting it in the microwave for 30 seconds to a minute will make this easier) and remove seeds and pulp.

2. Mix margarine and spices in a small bowl. Coat both halves of the squash with the spice mixture.

3. Place squash onto a baking sheet flesh-side-up and cook at 400 °F for 50-60 minutes until fork-tender.

4. Remove the skin, cut into large cubes, and serve alongside the roast.

You can also cube the squash raw, toss it with the spice mixture and add it to the pan with the roast about halfway through the cook time (since the squash will cook faster).

For the gravy:

1. Pour collected drippings into a small pan. Add flour and whisk until combined. Cook on medium heat, stirring constantly, for about 2 minutes.

2. Gradually add stock while continuing to whisk.

3. Increase the heat to high to bring gravy to a boil, then lower to a simmer. Cook, stirring occasionally, until the gravy is a bit thinner than the desired consistency (it will thicken as it cools). Taste and adjust spices.

[veg-inspo]

I know this is a bit late 😅 but it’s my Vegan Thanksgiving spread! (Minus the regular mashed potatoes in the upper left)

- vegan tofurky roast

- vegan spaghetti squash dish

- vegan mac n cheese

- mashed sweet potato

- green beans

Check out my THANKSGIVING VLOG HERE

[gh0st-train-haze]

YOOOOO SAMMICH RECIPE

Take bread of your choice and lightly toast it, just enough to get it warm

Next get cheese of your choice, I used Colby

Now get some Tofurky hickory smoked deli slices. (I'm not vegetarian but like trying vegetarian/vegan things and holy shit this shit is good) warm it up a bit on a skillet

Get your bread and put some mayo on it (if your vegan you can use veganaise, same with the cheese)

Put the cheese on one slice (or both its up to you)

Top the cheese with the deli slices

Top the slices with Sriracha sauce

Finish with other bread slice

If you want the cheese melted put the sammich on the skillet and make it like a grilled cheese

BAM YUMMY SAMMICH