Originally a pork glaze, this recipe evolved through 2 or 3 of my friends and acquaintances to make something truly wondrous out of the common-or-garden Tofurkey. Great on its own as a normal glaze, it also combines incredibly well with the Tofurkey’s gravy to make a sweet, tasty sauce. (See the end of this post for easy vegetarian side-dish suggestions for a vegetarian “traditional” Thanksgiving.)
- 1 Tbsp olive oil
- 1 small white onion, sliced pretty thin and then chopped stir-fry style
- 3/4 cup vegetable broth (save the rest of the broth for stuffing)
- 1 can cranberry sauce
- 2 Tbsp rosemary
- Zest of 1 orange
- Juice of 1/2 large (or 1 small) orange
- 2-3 large carrots, chopped
- 1-2 lb red potatoes (5-7 of the little kind), chopped into large cubes
1. Sauté the onion in the oil until translucent, about 5 minutes. Add the vegetable broth, cranberry sauce, rosemary, and orange zest and juice and bring to a boil, mixing thoroughly.
Reduce heat and simmer until sauce loses its watery texture and just starts to congeal into a jelly-like texture.
2. Remove gravy from heat and make stuffing.
3. Prepare the Tofurkey:
Stuff (or don’t stuff) tofurkey, as you prefer.
Arrange Tofurkey in a medium-sized baking dish, surrounding it with chopped carrots and potatoes.
Pour over everything the vegan “giblet” gravy that came with the tofurkey, then pour the cranberry mix over everything as well.
Cover baking dish with foil. Wrap stuffing in foil, separately, as well.
Bake Tofurkey for 45 min to 1 hour, until vegetables are cooked, adding foil-wrapped stuffing in for the final 30 min.
4. To serve, slice Tofurkey VERY thin. Place vegetables and cranberry gravy into a separate dish.
What to make with this for a simple but “complete” vegetarian traditional-Thanksgiving dinner (some of these aren’t vegan):