Bedazzled Vegan: My favorite Tofurky recipe

Tofurky Roast 2012

My boyfriend and I started eating Tofurky when we began to dating in 2007. The first year, I used the recipe on side of the box, which was ok. However, the following year (and every year since), I have been using a recipe I found on the Tofurky website: the Roast Tofurky baked w/Caramelized Onion & Cherries. I LOVE this recipe. The vinegar and cider are strong and definitely flavor everything, but the sweetness of the sugar, onions, and cranberries really compliment the acidity. Plus, the caramelized onion and cranberry mixture is the best cooked-in cranberry sauce. If you had a bland Tofurky, I recommend trying this recipe immediately! Don’t forget to serve it with sautéed green beans, the onions and cranberries add extra flavor!


I prefer to use cranberries

Roast Tofurky baked w/Caramelized Onion & Cherries

Ingredients:

2 tablespoons olive oil
1 large onion, sliced very thin
1 cup dried sour cherries (clearly, cranberries must be used instead)
2 tablespoons brown sugar
2 teaspoons dijon mustard (I didn’t have any this year and it still turned out well)
2 tablespoons balsamic vinegar
4 tablespoons apple cider
1 Tofurky roast

Directions:

Preheat oven to 350 degrees. In a large skillet, heat olive oil on medium heat. Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until onions are soft. Stir in mustard and apple cider, and simmer for two more minutes. Place Tofurky roast on sheet of heavy-duty aluminum foil, and spread with the onion mixture. Wrap roast snugly with the foil. Place in roasting pan, and place on center rack of oven. Bake for 45 minutes. Uncover roast for last 10 minutes of baking.

Slice roast, and serve with some of the pan juices spooned over it.