Sunday, November 22, 2009
This is a public service announcement.
Do you like seitan? Think veggie burgers are pretty darn tasty? Flip over tempeh? Think tofu is tops? But then you have a Tofurky and you go "blech!"?
Then you, my friend, are the victim of Poorly Cooked Tofurky Syndrome (PCTS)! A well cooked Tofurky is a thing of beauty to behold. One suffering PCTS is not a happy Tofurky. And the folks eating a PCTS dinner are also pretty darn Sad Face.
Want to have Tofurky you can be proud of? Want to serve one that makes folks sit up and go "Boy Howdy!"? While I can't promise that some family member who is a Outspoken Omnivore Who Makes Fun of All Things Vegan won't be a dork (and really OOWMFoATV, it's Thanksgiving. Give it a rest.) I can guarantee a delicious flavor and moist texture.
So, if you're TIRED of bland, dry or just plain bad Tofurky, read on.
Every time you cook a Tofurky poorly, you make LEONALIONESS face palm.
Please, think of my forehead!
Awesome Rockstar Tofurky Recipe (of Doom!)
1 defrosted Tofurky. (Seriously, defrost it. It takes like a BILLION hours if you forget and have to cook it frozen.)
About 4-6 cups of good veggie broth. (I've used just regular veggie, miso, soy ginger, etc. The miso was very distinct and different. I prefer the veggie. Though the soy ginger added a nice sweetness.)
Spices! Lots of them. You can use Herbs de Provence for a truly special flavor. Did that last night and it's my favorite so far. Alternatively, a mix of sage/thyme/marjoram/basil is nice. Use about 3 TBS total spices.
Carrots and Parsnips.
Cut them into thick long matchsticks. I did two huge parsnips and one absolutely enormous carrot. Suit the veggie amounts to your needs.
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* Pour your broth into a glass baking dish.
* Cut Tofurky in half down the middle so you have two half circles.
* Put those circles cut side down into the broth.
* Add the veggies around the roast.
* Crush the dried spices over the whole lot. Make sure you crush them between your palms to release the oils and the full flavor of your spices!
* Baste the Tofurky by ladling broth over the tops of the roast halves about a dozen times.
* Cover pan in foil.
* Bake at 350 for an hour and fifteen minutes, as directed.
No need to baste again, this method keeps the Tofurky very tender. If you want, you can baste. Some of us just really like to do it and I won't stop you. If anything, It'll just make the outside a bit softer.
Let sit covered on top of the stove for a few after the cooking time is done.
The tops/sides of the roast should be a bit drier and a light golden color.
The inside should be moist and flavorful from soaking up the spices and broth.
Eat with your favorite vegan gravy, garlic mashed spuds and those delicious root vegetables that cooked in the broth, too.
Never have PCTS again!