A fresh spin on Friendsgiving flair. This Chipotle-Maple Glazed Roast will rule your bountiful feast with juicy, savory, aromatic adobo flavors. Give thanks for over-the-top flavor and toast to sharing compassionate celebrations with your favorites. While you’ve got the kitchen fired up, make a second roast for 12AM refrigerator raids and outrageously stuffed left-over sandos.

If you’re feeling a little extra spirit this Holiday – consider signing up for a self-supported Tofurky Trot. Just grab a buddy, buy a ticket and get a cool shirt. Selfie-trotting-trainers-off and pat yourself on the back as 50% of your ticket price is donated directly to Farm Sanctuary.

what you’ll need:

1 Tofurky Roast, thawed completely
2 tart apples, cored and roughly chopped
1 large sweet potato (about 1 pound), cut into ½” cubes
2 tablespoons preferred vegetable oil, divided
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup vegetable broth
¼ cup maple syrup
1 canned chipotle en adobo, seeded and minced
½ teaspoon ground cumin

how to make:

1. Preheat oven to 350℉. With a knife or scissors, carefully remove plastic casing and clips from the roast. In a Dutch oven or casserole dish with a lid or on a piece of aluminum foil on a pan, toss together apples, sweet potato, 1 tablespoon oil, salt, and pepper. Nestle roast in the center of the vegetables and add vegetable stock. Brush roast with remaining oil, tightly cover the dish, and roast for 1 hour 20 minutes.

2 .In a small saucepan, gently heat maple syrup, chipotle, and cumin over medium-low heat, stirring to combine. Remove dish from oven, uncover, and brush roast generously with glaze. Return dish to oven, uncovered, 10 minutes more or until glaze is lightly browned.

3. Place vegetables on a serving platter, brush roast with glaze again, and thinly slice roast with a serrated knife.