Why should green bean casserole have all the fun? This holiday season, do the right thing for your table. Take a Tofurky Roast, smother it in vegan egg, then roll it all around in crunchy French fried onions, and bake until golden and crisp. Up the indulgence factor by serving this with warm, creamy mushroom gravy. Makes 6 servings

what you’ll need:

For the Roast
1 ½ cups canned French fried onions
¼ cup vegan mayo
1 tablespoon unsweetened, plain non-dairy milk
¼ teaspoon sea salt
¼ teaspoon black pepper
1 Tofurky Roast
Fresh parsley for serving, optional

For the Mushroom Gravy
2 tablespoons vegan butter
½ yellow onion, minced
¾ teaspoon sea salt
8oz preferred mushrooms, sliced
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
¼ teaspoon black pepper
2 tablespoons all-purpose flour
2 cups vegetable broth
1 tablespoon tamari or soy sauce

how to make:

1. Preheat oven to 350˚F. Line a baking dish with parchment.
2. In a freezer bag, add fried onions, seal, then crush using a rolling pin.
3. In a shallow dish, whisk to combine mayo, milk, salt, and pepper. Using a pastry brush, coat the roast in mayo mixture then transfer to bag and thoroughly coat in onions.
4. Place roast on prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and cook 20 minutes more.
5. For the gravy, in a skillet over medium-low heat, melt butter. Saute onions and salt until beginning to soften, about 3-4 minutes. Add mushrooms, thyme, and pepper, and saute until mushrooms release liquid, about 5-7 minutes. Sprinkle with flour and cook 2 minutes more. Whisk in broth then tamari. Bring to a simmer and cook until gravy thickens, about 5-7 minutes.
6. To serve, garnish roast with fresh chopped parsley, slice, and serve with hot mushroom gravy.