One of the major problems with Tofurky is that it just isn’t a big enough event. I mean, don’t get me wrong, it’s delicious but it just isn’t a giant thing that comes out of the oven and looks super impressive. This year I thought I would find a way to make a Tofurky more impressive AND save myself some clean-up time and dishes. WHAT?! Improbable!
I know, but I had to try.
Your average Tofurkey looks pretty dang good. Here’s my mother’s from Thanksgiving (left), and mine from last Xmas (right).
Both are very appetizing, but they are not events. So this year I decided to combine three holiday favorites into one massive dish. I would roast the Tofurkey, with stuffing filled onions, and green bean casserole.
You’re right, that’s not the best angle. Let’s get closer.
Okay, so making this thing is basically making three dishes. So the very long list of ingredients should be looked at as a whole dinner, because really after this all that’s left is potatoes, rolls, relish, vegetable, and pie.
- 3 14oz cans green beans, any style, well-drained
- 4 medium sized onions (whichever kind you prefer)
- 4 cloves garlic minced
- 2 cups mushrooms, washed and halved
- 3 carrots, quartered into long sticks
- 1 cup diced celery
- 4 cups dried stuffing (boxed or homemade, whatever)
- 3 cups vegetable broth
- 1/4 cup vegan margarine – Earth Balance
- 1/4 cup flour
- 1 tbsp soy sauce
- 2 tsp Black pepper
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp canola oil
- 1/4 cup nutritional yeast
- 1 Tofurkey
- Aluminium foil
- Large Casserole Dish
First lets hollow out some onions.
1) Cut the bottom roots off each onion so it stands up on its own.
2) Cut the top off at about 1/3 up
3) Hollow the bottom 2/3 out with a spoon or ice cream scoop. You will cry.
4) Reserve onion bits.
Now let’s set this up:
I made this diagram to show you how we set this bad boy up.
1) Place your four hollow onions at the four corners of where your Tofurkey will sit.
2) Make a carrot lattice to keep your Tofurkey above the pan to avoid burning or sogginess.
3) Along each side place drained canned beans.
4) Place halved mushrooms along the beans to form a gravy dam.
5) Place your Tofurkey on the lattice and fill in the empty spots on the end with a medley of celery and about half of the onion bits.
6) Mix stuffing with vegetable stock according to directions on the box. Loosely overfill onion cups. Put the caps on for moist stuffing, leave off for crispy crust.
Phew! Almost done with the main course.
Last step gravy and foil
1. In a small saucepan, melt the margarine and add the flour add any left over onion bits and the minced garlic.
2. Add the vegetable broth and soy sauce
3. Add flour and nutritional yeast gradually, whisking until sauce thickens.
4. Pour gravy over the top or the green beans, trenching excess along the sides.
5. Cover the whole kit and caboodle with foil, and pop it into the fridge.
6. Cook according to the directions on the Tofurkey box, or 350 for a little over an hour.