This looks like such a warm and comforting dish to try for the winter or Easter holidays or whenever you’re feeling the need for a comforting, hearty meal. – AS

Tofurky is a popular Thanksgiving alternative to traditional turkey but it can be eaten year-round. Whether you’re cooking up the whole roast or adding deli slices to your favorite sandwiches, it’s a super yummy treat. But nothing beats the beautiful presentation of the roast — and this recipe gives it a traditional Jewish-style pot roast makeover you’ll love.

First of all, you’ll need a covered oven-roasting pan for this recipe.  Some people call them covered Dutch ovens, preferably ceramic, like those from Le Creuset, but you can buy close copies on major sale at discount stores like TJ Maxx.  This recipe just doesn’t taste as delicious coming from a non-stick aluminum pan, so go for the Dutch oven — they’re meant to last generations, so it’s a really wonderful investment if you don’t already have one. The bigger the better, you’ll want to pack the pan full of goodness and let the leftovers last you all week – trust us. But you really can’t make this recipe without one. So buy one, you’ll use it for a zillion other things.
Ingredients

• Tofurky (either size) or another vegan roast like Field Roast. We’ve found the Tofurky to work better and absorb the flavors better than the Field Roast in this particular recipe, but we’ve also tried putting both in the pot to have both options. If your roast is frozen, be sure to thaw it overnight. The Tofurky often comes with it’s own pack of gravy. Feel free to add it to the homemade gravy we make as a little extra booster, or leave it out. It’s delish either way.
  
• Carrots -6 large peeled
• Parsnips -4 large peeled
• New Potatoes -10 small red
• Leeks – 2 chopped in half
• Celery – 4 or 5 stalks chopped in half
• Rosemary – fresh container – either whole or chopped
• Sage – fresh container – either whole or chopped
• Shiitake mushrooms – container
• Onions – two white, chopped in fours
• Garlic – one whole bulb thrown in florets
• Wild or Black Rice – one cup
• Red or Brown Lentils – one cup
• Optional: Cubes of Butternut Squash

For Gravy

• 1 beer OR 1.5 cups of white wine (don’t worry, the booze cooks out so it won’t make anyone drunk)
• 1 cup nutritional yeast
• 1 cup soy sauce or Bragg’s amino acids
• 1.5 cups olive or canola oil
• 1 cup vegetable stock (optional – if you want to leave it out you can use water, will explain more in directions)
• herbs of choice – we prefer a couple of bay leaves, toss of sage, pepper, onion powder, garlic powder, more dried rosemary – but you can leave it just the fresh herbs.

Directions

Put the Tofurky in the center of the Dutch oven. Toss in the rice and lentils so they are at the bottom. Then stagger all the different vegetables, garlic, and herbs all around the Tofurky, making sure the roast stays centered. In a Tupperware (or anything you can close and shake) – add all the gravy ingredients. Once shaken up, pour it on top of all the roast and veg. If it’s covering everything about 50% up to the top of the Dutch oven, you’re in business. If the food doesn’t seem covered – add some more water or veg stock. The sauce will leek into the veggies, potatoes, and roast and make them heavenly. Opt for organic ingredients when possible. Put in the oven at about 375 for 1.5 hours – if all the veg aren’t super soft leave it in another 30 minutes.  Serve in the Dutch oven and let everyone serve themselves – offer a serrated knife, large spoon, and tongs for all the different options — and also a small ladle so you can sop up some gravy.

Recipe courtesy Chloe from Girlie Girl Army.