Tofurky Holiday Roast With Bacon Crumble

Everything’s better with vegan bacon, even Thanksgiving! In this show-stopping vegan main dish, Tofurky Tempeh Bacon is cooked until crisp and served as a flavorful topping for the Tofurky Roast. Prepare yourself: you’re going to want seconds of this holiday roast with bacon crumble.

8 servings

what you’ll need:

1 pound golden or red beets, quartered
1 pound Brussels sprouts
1 red onion, cut into large chunks
5 tablespoons olive oil, divided
½ teaspoon fine sea salt
½ teaspoon black pepper
1 Tofurky Veggie Roast, thawed
½ package Tofurky Smoky Maple Bacon Tempeh
¼ cup sourdough bread crumbs
2 teaspoons minced fresh sage
¼ cup finely chopped pitted dates
¼ cup dried cranberries
2 tablespoons maple syrup, divided

how to make:

  1. Preheat oven to 350℉.
  2. In a Dutch oven or deep baking dish with a lid, toss together beets, Brussels sprouts, onion, 2 tablespoons oil, salt, and pepper. Place roast on top of vegetables and brush with 1 tablespoon oil. Cover and bake 1 hour 15 minutes.
  3. While roast bakes, in a food processor or with a knife, pulse or chop bacon until ground into coarse crumbles.
  4. In a large skillet heat 2 tablespoons oil over medium. Add tempeh and cook, stirring, until browned and crisp, about 8 minutes. Add breadcrumbs and sage and cook until crumbs begin to brown, about 3 minutes. Stir in dates, cranberries, and 1 tablespoon maple syrup and remove from heat.
  5. Uncover roast and brush with 1 tablespoon maple syrup. Bake 10 minutes more.
  6. Slice roast and serve topped with crumble.

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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