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*featured above is stuffed tofu roast, stuffing, mashed potatoes with mushroom gravy, roasted carrots, potatoes, sweet potatoes and onions, and cranberry-apple potato dumpling

Roast:
1 Tofurky Roast (3lb box comes with sides of mushroom gravy & dumplings)
1 brown onion, peeled and quartered
1 shallot, peeled and quartered
2 cloves garlic, peeled and cut in half
fresh sage and rosemary (3 full sprigs of each)
carrots, sweet potato and a few small russet potatoes, rinsed and cut
1/4 cup olive oil

6 medium to large Russet potatoes, peeled and quartered
6 TBL Earth Balance, softened
2 cloves garlic, pressed through garlic press
1/4 cup Silk Creamer Original

Place roast in roasting pan. Place onion, shallot, garlic, sage, rosemary and vegetables around roast and drizzle olive oil over roast. Toss vegetables to coat with olive oil.  Half way through, baste and toss vegetable and turn roast to the other side. 

Bake 350 degrees F for 1 hour and 15 minutes covered, then baste final time and roast 10 minutes more, uncovered.

While roast is in the oven, you have time to make the side dishes. Make mashed potatoes and heat mushroom gravy (included with roast) and make the cranberry-apple potato dumplings (included with roast) according to instructions. Boil potatoes until soft. Drain potatoes and mash (use mixer) with earth balance, garlic and soy milk. Set aside.

If you plan on making your own stuffing, saute celery and onion, add in no chicken broth (vegan) and bring to boil, then toss in bread cubed stuffing and toss. This roast already has a bread and rice stuffing in the center.

*Tip: if you plan on making this faux turkey in the off-season, check with your local Whole Foods to see if the Tofurky Roast is in stock. It comes in several sizes. I made this in July and my local store had it available but said not all stores may stock this roast throughout the year.

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Olive oil
1 1/2 cups soy crumbles
1/2 cup chopped onion
1 6 oz package of Lightlife Smoky Tempeh Strips Fakin’ Bacon, chopped into bite-size pieces
1 can (14-15 oz) baked beans, with juice (I used Whole Foods 365 organic original)
1 can (14-15 oz) kidney beans, with juice
1 can (14-15 oz) butter beans, with juice
1/2 cup ketchup
3/4 cup brown sugar (light)
1 tsp salt
2 tsps vinegar
1 tsp prepared yellow mustard (French’s)

In a large kettle, add 1-2 TBL olive oil over high heat, then add in onion and soy crumbles. Cook for 5 minutes, stirring occasionally. In a medium skillet, add in 1-2 TBL olive oil over high heat, then add cut tempeh bacon and fry, stirring on occasion, for 4-5 minutes to lightly crisp the pieces.

Add the beans with juice, and remaining ingredients to onion/soy crumble kettle.  Add in tempeh bacon to kettle mixture as well. Stir to combine. Pour mixture in a casserole or baking dish, about 9X13, and bake at 350 degrees F for 40 minutes.

Serve in bowls and garnish with Tofutti Better Than Sour Cream and sliced scallions. Serves 6

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1 TBL vegetable oil (I like olive oil)
1 cup packed fresh spinach leaves
1 red bell pepper diced
1/2 brown onion, diced
2 cloves garlic, pressed through garlic press
1 lb firm tofu, rinsed, pressed between paper towels, and crumbled
1 tsp turmeric or curry powder (I like Spice Islands with turmeric blend)
1/2 tsp garlic salt
2 green onions (scallions) or chives, minced

Heat oil in skillet. Add the bell pepper, onion, and garlic and saute a few minutes until softened and browned. Add in crumbled tofu, spinach, turmeric, and garlic salt and saute for 5 minutes. Add green onions and cook for 1 minute longer. Serves 2-4 depending on how large a breakfast you eat. I like to garnish mine with a small side of freshly prepared guacamole, a sprinkle of soy mozzarella by Daiya, and one slice of toast.

Sub out any ingredient you do not like and sub in things you do. Try:
Diced mushrooms or Lightlife breakfast veggie sausage links (dice a few and add to pan with the bell pepper).

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Quinoa (pronounced keen-wah) is a gluten-free grain that comes from the Andes Mountains of South America. The Inca civilization considered this one of their staple foods, besides corn and potatoes. It is considered an ancient super-grain delivering many nutritional benefits.

Quinoa is the one and only high protein grain, averaging 16.2% compared to rice which contains 7.5%, millet 9.9%, and wheat 14%. There are other varieties of quinoa that contain 20% or more of protein. The super-grain’s protein is of high quality, delivering a complete protein because it is rich in 9 essential amino acids, containing lysine, methinonin and cystine which are typically low in other grains. It also provides oils high in essential linoleic acid, fiber, minerals (calcium and iron), starch, sugars, and vitamins (E and B’s) and is low in sodium.

Quinoa is quick and easy to prepare, resembling tiny sprouted seeds. Once rinsed to remove a bitter tasting powdery residue , it cooks in 15 minutes. It tastes light and fluffy and is easy to digest. You can substitute it for other grains in any recipe or you can mix it with other grains to bring in the healthy benefits of this super-grain. You can enjoy eating quinoa for breakfast, lunch or dinner. Consider getting your protein intake with quinoa, a vegetarian meat (vegan) substitute that any vegetarian kid or adult would enjoy. Use it in any of your healthy vegetarian recipes to boost protein and other nutritional benefits. This grain can be eaten hot, warm or cold, as an oatmeal alternative, a base for a grain salad, or in place of a side of rice for dinner. The white variety is most common, but it also comes in red and black. 

This relative of the beet, spinach and Swiss chard family is gluten-free and easy to digest. It is also a nutritious superfood  high in magnesium, iron, copper, phosphorous, vitamin B2 and other essential minerals.

Quinoa can be found in most grocery and natural food stores.

SwimOutlet.com

1 package 12-14 oz extra-firm tofu (I like House Foods 14 oz), rinse, pat dry and cut into 16 thin slices
6 TBL soy sauce (can use tamari)
2 green onions (scallions), lightly chopped
1 large clove of garlic, peeled and chopped
1 tsp cornstarch
3/4 tsp agar powder or flakes, usually by dried seaweed or dried sea vegetables
1/2 cup hot water
1/4 cup agave syrup (can use maple syrup) *I like agave amber
2 tsp chicken broth (I like Imagine No-Chicken Broth which is vegan)
1/2 tsp ground powdered ginger
1/2 tsp ground mustard powder
14 oz of fresh pineapple chunks (if you use canned, then drain the juice), cut big chunks into bite-size pieces
1 large bell pepper (use 1/2 of red and 1/2 of green for color), seeded and cut into bite-size squares

Preheat oven to 500 degrees F. Brown the tofu slices in a nonstick pan, carefully flipping once to brown both sides. A good golden brown on both sides is best. Lay browned pieces in a single layer in a 9×13″ baking dish.

In a blender, add soy sauce, green onion, garlic, cornstarch, and agar and blend until combined. Add remaining ingredients except for the pineapple and bell pepper. Blend until combined.

In a small saucepan, pour in blended sauce and heat on high, stirring, until it comes to a boil. Boil and stir for 1 minute. to thicken. Add in the pineapple and bell pepper and stir. Pour mixture over browned tofu in the pan. Bake for 15 minutes. Serve over your favorite rice.

Tip: when you cut the tofu into 16 slices, cut tofu square in half, so now each half has to deliver 8 slices. It’s more manageable to get uniform slices.

Musicnotes.com

2 slices french bread (toasted)
3 slices Lightlife Tempeh Fakin’ Bacon 
Tomato slices
Mixed Greens
Vegenaise

Cook bacon according to package directions. Once done, lay out on paper-towel. On toasted bread, spread vegenaise on both sides, lay on bacon, top with tomato and lettuce and place bread on top. Cut in half and serve. Makes 1 sandwich. Can use in a tortilla wrap too.

Lightlife Fakin’ Bacon 3 strips contains 8 grams of protein and is low in sugar, carbohydrates and calories.

Substitutions page

Macys.com

1 large tortilla (plain or flavored)
Tofutti Better Than Cream Cheese
Veganaise
1 slice cheese single (cheddar or American)
2-3 slices of Tofurky Oven Roasted deli turkey
¼ avocado sliced into thin layers
Slivers of Red Onion
Orange Bell Pepper sliced and diced to small squares
3-4 Small cherry tomatoes, sliced in half
Mixed greens or spring mix of lettuce

Spread a thin layer of Tofutti on tortilla. Spread a thin layer of Veganaise over Tofutti. Break cheese single in half and lay across long ends of tortilla. Lay in Tofurky slices and avocado. Layer on a small amount of the onion, bell pepper, tomatoes and mixed greens. Fold up the ends and roll up tortilla. Cut in half and enjoy.

Serves 1 or as a snack for 2

MN Party Store

1 TBL parmesan flavor grated cheese (I like Galaxy Vegan brand)
2 TBL Vegenaise
2 tsp fresh lemon juice
a splash of worcestershire sauce (I like Annie’s vegan brand)
salt and pepper
1 french roll
a handful of baby greens spring mix
5 slices of Tofurky oven roasted deli

Slice and toast roll. In a small bowl, mix together dairy-free parmesan, vegenaise, lemon juice, and worcestershire sauce. Season with salt and pepper. Spread on both sides of toasted bread. Lay on baby greens and layer on turkey slices. Top with roll and enjoy.

Makes 1 sandwich

Musicnotes.com

2 slices of bread of your choice (I like Pain Rustic)
handful of mixed baby greens
2 slices Tofurky turkey (oven roasted, blue box)
1 slice Rice brand Mozzarella cheese single
green goddess dressing

Spread each piece of bread with the green goddess dressing. On one half, lay in the mixed baby greens, then tofurky, then cheese slice. Top with other piece of bread, dressing side down. Cut in half. Serve with a side of cut heirloom tomatoes, brushed lightly with dressing.

Makes 1 sandwich

Tip: Use left over Tofurky Roast sliced thin.

Office Supply

2 TBL olive oil
1 lb soy crumbles frozen (substitute for ground beef)
2 cloves garlic (pressed through garlic press)
1 tsp dried basil
1 tsp dried oregano
3 cups pasta sauce
salt & pepper to taste
1-2 TBL red wine (optional)
1 cup Imagine Organic No-Chicken broth
8 oz Tofutti Better Than Cream Cheese
1-2 TBL white wine (optional)
3 cups grated mozzarella (Daiya shreds)
no-boil lasagna noodles (Whole Foods 365 brand is egg free)
2 cups broccoli (shaved with serrated knife, microwave 1 minute)
1 cup parmesan (Daiya Italian shreds or Soya Kaas)

Pre-heat oven to 400 degrees. Grease 9×13 pan. In large skillet, add olive oil, soy crumbles, garlic, basil and oregano, stirring and combining ingredients, about 4 minutes medium-high heat. Stir in pasta sauce and bring to a simmer. Simmer for 2 minutes. Season with salt and pepper. Add red wine, if using. Set aside.

In medium saucepan over high heat, bring No-Chicken broth to a boil.  Turn to low heat and add Tofutti. Whisk until combined and smooth, about 4 minutes. Season with salt and pepper. Add white wine, if using.

Spoon half of the meat sauce into the pan for an even layer. Sprinkle 1 cup grated mozzarella over the meat sauce. Top with lasagna noodles (4-5). Add shaved broccoli. Pour Tofutti cream cheese sauce over the broccoli. Cover sauce with another cup of grated mozzarella. Arrange lasagna noodles (4-5) over the cheese, then spoon remaining half of meat sauce over the noodles as evenly as possible. Sprinkle with remaining mozzarella and grated parmesan.

Bake 40 minutes. Remove from oven to rest 10 minutes before cutting.

Pass on the garlic bread and have a healthier and delicious side dish of kale chips or heirloom tomatoes cut up with freshly made basil vinaigrette.