Roast with Mushroom Gravy

While we like to think the Tofurky roast needs no accompaniment, it never hurts to fancify things a bit. It is a special occasion, after all! A rich mushroom gravy gives the roast a deep earthy flavor and pairs nicely with the roasted carrots and onions. This dish will be an instant hit on the Thanksgiving table. Don’t plan on having any leftovers.

Makes 6 servings

what you’ll need:

4 large carrots, sliced diagonally into ¼ inch pieces

1 onion, sliced

3 tablespoons olive oil, divided

½ teaspoon fine sea salt

½ teaspoon black pepper

4 sprigs thyme, divided

2 rosemary sprigs, divided

1 Tofurky Plant Based Veggie Roast, gravy packet reserved

2 cups vegetable broth

1 pound assorted mushrooms such as portobello, crimini, button, and chanterelle, sliced

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups unsweetened oat milk

how to make:

1. Preheat oven to 350℉.

2. In a Dutch oven or deep baking dish with a lid toss together carrots, onion, 1 tablespoon oil, salt, pepper, 2 thyme sprigs, and 1 rosemary sprig. Place roast on top of vegetables and pour vegetable broth over roast. Cover and bake 1 hour 15 minutes.

3. Pull leaves off remaining thyme and rosemary sprigs, and chop finely.

4. In a large skillet, heat remaining 2 tablespoons oil over medium heat. Add mushrooms and reduce heat to low. Cook mushrooms, stirring occasionally, until browned, about 20 minutes. Add chopped thyme and rosemary, garlic, flour, and reserved gravy packet. Cook 1 minute and add oat milk. Bring to a simmer, stirring constantly, until thickened.

Serve roast sliced with carrots, onions, and mushroom gravy