- 1/2 Cup balsamic vinegar
- 3 cloves garlic, finely minced
- 1 Tofurkey Roast
- 1/4 Cup chopped fresh herbs (I use rosemary, thyme, sage and parsley)
- 1 -2 tablespoons chicken flavored vegetable stock concentrate dissolved in a bit of hot water
- Pepper to taste
- 2 Teaspoons of Dijon mustard
- 1/2 Cup red wine
Oil a deep glass oven proof bowl or casserole dish that has an oven proof lid. If your dish does not have a lid, you can use foil.
Wisk marinade ingredients together in oiled bowl. Place frozen or thawed tofurkey in marinade. Cover and set in refrigerator for 24-48 hours. The longer you leave it, the more concentrated the flavor. I would not marinate for longer than 3 days, however. You will need to turn the tofurkey roast over several times a day to ensure even marinating. Bake Tofurkey roast in the oven safe dish in the marinade according to package directions. It is very important to keep the tofurkey roast covered during baking or it will dry out. Also, you will need to turn the roast every so often during baking.
How to Cook a Tofurkey Roast to Perfection | Vegerarchy
I often hear people say that the their Tofurky roast is dry or bland….well, that’s just because they’re not cooking it right!
In fact, I used to take only one Tofurky roast to the holiday dinner for my little vegetarian family to enjoy while everyone else ate their bird. But after a while, I had to start bringing two because everyone wanted to try some!
And when they found out how delicious it was, well…..I’d have to make sure my little vegetarians got some first before it all disappeared!
That’s why I can pretty much guarantee that your family and friends will love it!
Watch the video to see how to Roast a Tofurky to Perfection!
There are basic directions on the box, which are fine, and where I originally started from. But if you really want to cook a Tofurky roast to perfection, follow these tips:
Last Minute Dinner Salads/Lent or Anytime
Last Minute Dinner Salads
One Ash Wednesday Husband came home late as he went to Mass after working overtime. Our sons and I had eaten our Twice-Baked Potatoes(next post) and the one good thing about them is that it is easy to make just enough, if you don’t care for leftovers. (Although they do freeze quite well for a short term, like 4-6 months).
When Husband came in, he informed me that his boss had been at Mass as well and he had invited the man to dinner.
Husband has done this to me a few times. When we got married I had never cooked for less than six people and we ate a lot of leftovers,(fortunately, I learned to freeze things well.) Let me make a couple of steaks, or a couple of chicken breasts and, used to having too much food, that seemed to be exactly when the Husband would invite someone to stay. I was always last-minute hustling!
I had to stow the baked potato and put together a salad with what I had on hand. I added small shrimp which I fortunately had left over from making the potatoes and I put in some diced cheese. I served rolls and crackers and the men ate well…the boss was none the wiser!
If I have posted on salads before, it bears repeating: Almost any vegetable can go into a salad, as well as fruits and not all of them need to be fresh. I have had someone break up a head of iceberg lettuce, pour on bottled ranch dressing and call it salad and I have had salads that included everything imaginable. You can put together a nice salad with many things you should already have on hand. Hopefully, you have some greens, a lettuce or spinach. Even if you don’t, you can wing it. Here is a list, although not complete, of what you can include in a nice dinner salad:
Any type of ‘greens’, iceberg or leaf lettuce, spinach, parsley, mustard greens, turnip greens
we all know:
but how about:
fresh pea pods
grated zucchini or squash
thinly sliced onions or leeks
diced green onions
You can add fruit in with vegetables as long as they are firm, such as :
If you know your guests can tolerate seeds and nuts, you can add:[*See Note]
Almonds/Hazelnuts/Walnuts/Pine nuts, etc.
And, especially in a pinch, these canned items do a good job in rounding out sparse fresh veggies:
chick peas/black eyed peas/
black or green olive
sliced apple rings
And I always keep pickled vegetables,(giardiniera ) on hand.
Mix and match, pick and choose. Add tiny shrimp/ crab or imitation crab meat, shredded or diced cheese,(Cheddars, Swiss, Provolone, Monterrey Jack, Pepper Jack, Havarti Muenster) you can also do a great job with diced ham, chicken, roast beef or turkey cold cuts, (or ‘Tofurkey’). Diced hard-boiled eggs can be added at the last minute,(they will break up in the tossing and it isn’t pretty.)You can use leftover roasts, chicken or whatever flavorful meat you have on hand.
With this type of salad, you may find that you don’t need dressing. If you have guests, allow them the option. On the other hand, I have found that if the flavors are a bit bland, I add some that I like to whip up quickly on my own using Olive oil and pomegranate molasses, which is bitter, contrary to it’s name, so I add honey or a syrup. I also have several vinegars on my shelf to use. However, there are perfectly good bottled dressings out there, and several flavors are in my refrigerator as I type this use them.
As I did, serve with crackers, fancy beads or rolls. You can add prepared rice, couscous, barley or small pasta for a one-bowl meal, or serve a simple couscous, rice or pasta dish on the side.
[*Note]The real beauty is that these can be made for Lent, pescaterian, vegetarian or vegan.It is gluten-free, (without cheese), dairy-free and can be served with meats, cheeses, fish, seeds/nuts, grains and pasta on the side, if you are unsure of your guests’ needs.
I hope this gives you some ideas…and I hope you try some of the ideas, not only for Lent,(meatless), but throughout the year. These are wonderful in hot weather for a light but filling and nutritious meal that anyone can be proud to serve…quick and praise-worthy!
When cooking turkey tenderloins, there are two things that we always do to ensure the moistest, juiciest meat possible. First, we let our tenderloins sit in a marinade for at least 30 minutes (longer if we have time). This guarantees a really great flavor, and it goes a long way in helping the meat to stay moist and tender. We also like to sear the tenderloins in a skillet before sticking them into the oven to bake. Searing the meat not only caramelizes the marinade, but it also locks in a ton of moisture!
Keep it simple: veggies, Tofurky sausages, sauce and an open flame.
Serve with your favorite chilled beverage.
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Invite them to your next cookout! A dollop of mustard, a scoop of sauerkraut and it's BBQ bliss. They also bring a smile to spaghetti, soups and sautes.
HOW TO MAKE: Stovetop: Sautee in a skillet with 2 T. oil, on high for 2 minutes per side. After lightly searing, let cool and enjoy! Microwave: Remove Chick’n from paperboard box. Poke 2-3 holes in microwave-friendly pouch and heat on high for 60 seconds. Let cool and toss with your favorite ingredients!
INGREDIENTS: Water, vital wheat gluten, expeller pressed canola oil, tofu (water, soybeans, magnesium chloride, calcium chloride), garlic puree, soy sauce (water, soybeans, wheat, salt), natural flavors, basil, agave syrup, contains less than 2% of cornstarch, oat fiber, cane sugar, sea salt, spices, red chili flakes, poblano peppers, granulated garlic, onion powder, lime juice concentrate, natural smoke flavor, sunflower oil, sesame oil, celery seed oil, calcium lactate, citric acid, potassium chloride, titanium dioxide (for color), gum arabic, xanthan gum. CONTAINS: SOY, WHEAT.
A Better Baste for Tofurky Veggie Roast
I’ve been loyal to Quorn Turk’y Roast at the holidays for many years.
But then my hubby brought home Tofurky Veggie Roast for me to try. (Probably because it was on sale at Earth Fare!)
While Quorn Turk’y Roast is meatless, but unfortunately not vegan because of the egg whites and milk protein, Tofurky Veggie Roast is made with all vegan ingredients.
Although I have to agree with our son Nick that it does look like a nut sack (sorry, Tofurky!), I made it yesterday as a pre-holiday meal, and was pleasantly surprised at how good it is. It has a rather dense and pleasantly chewy texture, an interesting wild rice stuffing, and a surprisingly turkey-like flavor . . . at least to a confirmed non-meat eater like me!
Although the package suggests two different types of bastes, I came up with an amalgam that I thought enhanced the flavor.
I used Better than Bouillon No Chicken Base in a little boiling water, extra virgin olive oil, tamari, dried sage, red wine, and my perennial favorite Baltimore ingredient – Old Bay.
I put the thawed roast in my trusty clay pot, along with potatoes and carrots, and doused it with about 2/3 of my basting mixture. Cover and bake at 350°F for an hour and 20 minutes (just enough time to sneak in a quick workout at the gym). Upon your return, uncover, and pour on the remaining marinade. Bake uncovered for another 10 minutes or so, and once you remove it from the oven, use a turkey baster to siphon up the liquid at the bottom, and pour it over the roast and veggies to give them all a nice sheen. Let the roast rest for a couple of minutes before “carving” so that the wild rice stuffing stays intact in every slice.
If you have a Tofurky Veggie Roast thawing in your fridge for your holiday meal, why not give my better basting mixture a try?
Wild Turkey Marinades
I have more than just wild turkey marinades , check out more of my recipes at the end of the page.
Wild turkey marinades really make the meat so delicious and tender. You can easily marinate the meat before grilling, sauteing or even frying.
Mix ingredients together and store in a tightly closed container in a cool and dry place.
To make dressing:
1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (above)
Add ingredients together and shake (or whisk) well. Chill the night before you use it.
Wild Turkey Marinades
TERIYAKI MARINADE RECIPE
This is an old way of making a teriyaki sauce with honey instead of sugar, giving it a more pleasing sweetness. You may also use it as a dipping sauce.
2 tsp ground ginger
2/3 cup homemade soy sauce
1/2 cup honey
2 cloves garlic, minced
2 tsp grated onions
1 cup water
Blend ginger, soy sauce, honey, garlic, and onion in a bowl. Add meat to marinade for at least one hour or refrigerate meat in marinade overnight.
After marinating meat, drain the marinade and add it to a 1/2 cup of water. Bring it to a boil for 3-5 minutes and use it for a meat dipping sauce during the meal. All excellent for pork, beef or chicken.
You will enjoy this wild turkey marinade.
JAMAICAN JERK MARINADE
1 onion, chopped
1/2 cup scallion
1 garlic clove, halved
2 tsp fresh thyme leaves
1 tsp salt
2 tsp sugar
1 tsp ground Jamaican pimento (allspice)
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 hot pepper, chopped
1 tsp ground black pepper
3 TBS homemade soy sauce
1 TBS canola oil
1 TBS cider or white vinegar
For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.
Skewer 2-1/2 ounces of turkey tenderloins onto each skewer, or place pieces in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight.
CITRUS MARINADE RECIPE
1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1/4 tsp rubbed sage or rosemary, chopped *
1 1/2 inch section fresh ginger, peeled, minced
1 TBS homemade soy sauce
3 cloves garlic, minced
a few drops homemade hot sauce
Combine ingredients (a blender makes a good emulsion and eliminates the need to mince or chop). Marinate cut turkey pieces in a Ziploc bag for several hours or overnight. Broil or grill until turkey pieces are done or when juices run clear.
* Or several fresh leaves of your favorite spice.
WILD TURKEY MARINADE RECIPE - Great when Grilling
1/4 cup homemade cider vinegar
2 TBS homemade mustard
1 TBS homemade Dijon mustard
1 TBS fresh lemon juice
1 TBS fresh lime juice
3 cloves garlic, peeled and minced
3/4 cup homemade brown sugar, packed
3 TBS honey
1-1/2 tsp salt
ground black pepper to taste
6 TBS canola oil
6 skinless, boneless breast tenderloins
In a large glass bowl, mix the cider vinegar, mustards, lime juice, lemon juice, garlic, brown sugar, salt, and pepper. Whisk in the olive oil. Place turkey in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place meat on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear.
This is a wonderful wild turkey marinade. Try it and see for yourself.
WONDERFUL LIME MARINADE
3/4 cup lime juice
1 tsp lime zest
1/2 cup olive oil or salad oil
3 TBS brown sugar
1/2 tsp ginger
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lime, cut into slices
Combine all ingredients and pour over turkey pieces in a baking dish or bowl. Cover dish and refrigerate a minimum of 4 hours preferably overnight. Drain and use marinade to brush on turkey if grilling.
Your Most Carnivorous Dinner Guests Will Dig These 8 Tofurky Thanksgiving Recipes
For a plant-based entree this holiday, think Tofurky. The best Tofurky Thanksgiving recipes are packed with savory flavor and plenty of veggie-friendly ingredients. Despite its silly name, Tofurky makes a seriously tasty entree.
Since 1995, the Tofurky Holiday Roast has provided a meat-free alternative to typical turkey centerpieces. The tofu turkey proved to be more than a passing trend, too. Likely due to the rise in plant-based dietary lifestyles, the Tofurky centerpiece is now available from a whole range of brands. In addition, plenty of enterprising food bloggers have whipped up their own version of the Tofurky, often accompanied by mouth-watering photos. Whether you're adding a little something extra to your store-bought Tofurky, or you're creating your own tofu turkey entirely from scratch, there's a ton of creative and tasty ways to enhance this recipe for the holidays.
And once the centerpiece is all set, it's easy to whip up a bunch of sides that'll thrill your vegan, vegetarian, or otherwise plant-loving guests. For instance, vegetarian Thanksgiving recipes can include everything from vegan butternut squash stuffed shells to pumpkin soup. With all of these tasty options on hand, your guests won't even think twice about turkey. Here's a roundup of some of the best Tofurky recipes for an awesome holiday meal.
Blend tofu or mash with a fork until smooth. Mix with herbs, stock concentrate and pepper to taste. Line a colander with muslin or a new Wettex. Place tofu mixture in colander and press into a bowl shape. Tofu should be 2-3cm thick. Keep trimmings to sculpt your tofurkey.
If tofu is dripping wet, you need to let it drain. Fold the cloth over it, fit a small bowl in the centre, then weigh it down with a tin of food. Place in fridge to drain, over a bowl, for at least three hours.
Take dry or drained tofu and place stuffing (see below) in the hole. Form into a half-sphere so that tofu mixture encloses the stuffing. If your tofu is crumbly, you can bind it with an egg or two and a little flour, as required, then reshape. Use tofu trimmings to form legs and wings. Place into greased roasting tin. Coat tofurkey with marinade (see below).
Cook at 170C for 1.5 hours, brushing with marinade every 15 minutes or so.
Whisk ingredients together.
Gently saute onion, garlic, carrot, celery, apple and herbs in oil or butter. Mix with breadcrumbs, cranberries, nuts and broth/water to form a firm but moist stuffing.
This recipe was originally published in M Magazine in The Sunday Age on November 22, 2009.