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Tofurky with Mushroom Stuffing and Gravy

Tofurky with Mushroom Stuffing and Gravy

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 1 stuffed tofurky roast with abou
Ingredients Method

Ingredients
  

Mushroom Stuffing
  • 4 cups cubed crusty bread — 180 g cut into 1-inch cubes
  • 2 tablespoons olive oil — 30 mL
  • 8 ounces cremini mushrooms — 225 g finely chopped
  • 1 small yellow onion — about 110 g finely diced
  • 2 celery stalks — about 80 g finely diced
  • 2 garlic cloves — about 6 g minced
  • 1 teaspoon dried sage — 1 g
  • 1 teaspoon dried thyme — 1 g
  • 1/2 teaspoon kosher salt — 2.5 g
  • 1/4 teaspoon black pepper — 0.5 g
  • 1/2 cup vegetable broth — 120 mL
Tofurky Roast
  • 1 Tofurky Plant-Based Roast about 1.5 pounds — 680 g, prepared according to package directions
  • 1/2 cup vegetable broth — 120 mL
  • 1 tablespoon olive oil — 15 mL
Mushroom Gravy
  • 1 tablespoon olive oil — 15 mL
  • 8 ounces cremini mushrooms — 225 g thinly sliced
  • 2 tablespoons all-purpose flour — 16 g
  • 2 cups vegetable broth — 480 mL
  • 1 tablespoon low-sodium soy sauce — 15 mL
  • 1/2 teaspoon dried thyme — 0.5 g
  • 1/4 teaspoon black pepper — 0.5 g

Method
 

Method
  1. Preheat the oven to 375°F (190°C). If the bread is fresh and soft, spread the cubes on a baking sheet and let them sit uncovered while you prepare the vegetables so they dry slightly.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms, onion, and celery. Cook for 7–9 minutes, stirring occasionally, until the mushrooms have released their moisture and the vegetables are tender.
  3. Stir in the garlic, sage, thyme, salt, and black pepper. Cook for about 1 minute, just until fragrant. Remove the skillet from the heat.
  4. Place the bread cubes in a large bowl: Add the cooked mushroom mixture and 1/2 cup vegetable broth. Toss gently until the bread is evenly moistened. The stuffing should hold together when pressed but should not be wet or mushy. If it seems excessively dry, let it stand for 2 minutes before adding any additional liquid; do not add more broth automatically.
  5. Prepare the Tofurky roast according to its package directions for opening and stuffing. If the roast comes with packaging or a separate preparation method, follow those instructions before filling it. Spoon the mushroom stuffing into the roast without packing it extremely tightly.
  6. Place the stuffed roast in a 9-by-13-inch baking dish. Pour 1/2 cup vegetable broth around the roast and brush the top lightly with 1 tablespoon olive oil. Cover the dish tightly with aluminum foil.
  7. Bake for approximately 45 minutes, or according to the package directions for the specific Tofurky roast. Keep it covered during this portion of cooking so the roast stays moist.
  8. Carefully remove the foil and continue baking for 15–25 minutes, until the roast is heated through and the exterior is lightly browned. Because plant-based roasts vary by product, use the package's recommended internal temperature and cooking time rather than relying on a single universal temperature.
  9. While the roast finishes baking, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
  10. Sprinkle the flour over the mushrooms and stir continuously for about 1 minute. The flour should coat the mushrooms and look slightly pasty but should not turn dark brown.
  11. Gradually whisk in the 2 cups vegetable broth: Add the soy sauce, thyme, and black pepper. Bring the gravy to a gentle simmer and cook for 5–7 minutes, whisking occasionally, until thick enough to coat the back of a spoon.
  12. Remove the roast from the oven and let it rest for 15 minutes before slicing. If the gravy becomes too thick while the roast rests, whisk in a small splash of vegetable broth. Slice the roast and serve warm with the mushroom gravy.

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