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Blackberry Turk’y Roast

This Tofurky roast is all grown up, glazed with a luxurious, flavorful sauce of balsamic vinegar (fancy!), blackberries, and maple syrup and nestled in a bed of shallots and fingerling potatoes.

Makes 6 servings

what you’ll need:

1 pound small shallots, trimmed and peeled
1 pound fingerling potatoes
3 tablespoons preferred vegetable oil, divided
½ teaspoon fine sea salt
¼ teaspoon black pepper
4 sprigs fresh thyme
1 Tofurky
Ⓡ Veggie Roast, thawed
1 cup balsamic vinegar
1 cup frozen blackberries
½ cup maple syrup

how to make:

1. Preheat oven to 350℉.
2. In a Dutch oven or deep baking dish with a lid toss together shallots, potatoes, 2
tablespoons oil, salt, pepper, and thyme. Place roast on top of vegetables and brush with
remaining 1 tablespoon oil. Cover and bake 1 hour 15 minutes.
3. Meanwhile in a medium saucepan combine vinegar, blackberries, and maple syrup. Bring
to a boil, then reduce heat to medium-low to simmer until reduced by about half. It
should be syrupy. Strain out blackberries.
4. Uncover roast and brush generously with glaze. Return to oven for 10-15 minutes or until
glaze is dry and shiny.
5. Serve roast sliced with vegetables and remaining glaze.

Good food is kind to people, animals, the environment, and especially tastebuds. That’s exactly the kind of food we’ve been making at Tofurky for more than 35 years.

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