Don’t break up the band! In the spirit of keeping America’s iconic couple together, we are bringing you a planet-friendly upgrade to the beloved classic: fried chicken and taters. See how a little dipping and dredging and deep frying can turn your Tofurky Roast into pure magic with its partner, creamy mashed potatoes, by its side. Oh, and a little green to make it a trio—cause we’re all about that plant love. Makes 6 servings

what you’ll need:

For the Roast
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons sea salt
1 teaspoon black pepper
¼ teaspoon cayenne, optional to taste
½ cup unsweetened, plain non-dairy milk
1 ½ teaspoons apple cider vinegar
1 Tofurky Roast
Oil for frying

For the Collards
1 tablespoon olive oil
1 yellow onion, thinly sliced
¾ teaspoon sea salt
¼ cup minced, leftover Tofurky Ham Roast, optional
3 garlic cloves, minced
½ teaspoon red chili pepper flakes
½ teaspoon smoked paprika
2 tablespoons apple cider vinegar
1 bunch collard greens, washed, stems removed, and chopped
2 ½ cups vegetable broth

how to make:

1. Preheat oven to 200˚F. Line a rimmed baking sheet with paper towels then top with a wire cooling rack.
2. In a shallow dish, whisk to combine flour, baking powder, salt, pepper, and cayenne. In a separate dish, whisk to combine milk and vinegar. Allow milk to set for 3 minutes.
3. Dredge the roast in flour mixture then milk mixture, allowing excess to drip off. Dredge again in flour and milk mixture, and dredge a final time in flour mixture.
4. In a large dutch oven over medium-high heat, warm 2” of oil to 350˚F. Regularly monitor oil temperature throughout frying and adjust heat as needed to maintain a consistent temperature between 325˚F and 360˚F.
5. Fry roast in the hot oil until internal temperature reaches 150˚F degrees, turning several times throughout frying. Very carefully transfer to the cooling rack lined with paper towels then place in preheated oven until ready to serve.
6. For collards, in a large Dutch oven over medium-low heat, warm olive oil. Saute onion and salt until beginning to soften, about 3-4 minutes. Add ham, garlic, chili flakes, and paprika, and cook for 3 minutes. Stir in vinegar, scraping the bottom to remove any browned bits. Stir in collards, half at a time. Add broth and bring to a simmer. Reduce heat to low, cover, and continue cooking for 40-50 minutes until collards are tender. Serve warm with Country Fried Holiday Roast.