I originally wanted a Tofurky Roast, but I did not find find any at Trader Joe’s. I did not feel like going to another store so I just settled for Trader Joe’s brand. While I still like Tofurky better, this roast was fantastic. It comes with its own gravy too. I served it over roasted veggies. Only a few people tried it for dinner, but those who did said it was good too. This would be a great options for those transitioning to vegetarian or veganism.
|Before the oven, I accidentally forgot to take photos of it cooked…opps!|
This recipe will work with any other alternative roast, just adjust the temperate and bake time as needed.
4 stalks of celery, cut into 2 inch pieces
4 large carrots, cut into 1 inches pieces
4 large parsnips, cut into 1 inch pieces
Handful of brussels sprouts, cut in half
1 medium onion, cut into quarters
1 tbs herb de provence
Salt and Pepper
1 Trader Joe’s Turkey-less Stuffed Roast
1 cup vegetable broth, divided in half
Pre-heat the oven to 400 degrees.
Coat the bottom of a roast pan with olive oil.
Prep and chop all the veggies accordingly.
Add the veggies to the pan, plus the herb de provence and the salt and pepper. Mix together to coat everything in olive oil.
Remove the roast from the packaging and place on top the veggies.
Pour half the vegetable broth over the roast.
Bake for 60-70 minutes, until the veggies are thoroughly roasted and roast is heated through.
Heat up the gravy packet that comes with the roast, pour it on, and enjoy a healthy and meat-free meal!