New ideas for Thanksgiving dinner.

 Trying a new Torfurky recipe this Thanksgiving.  This one is called Herb de Provence Roasted Tofurky by Meet the Shannons.  Check out their website here for more delicious vegetarian recipes.  The contents of this entire blog post is from Meet the Shannons.

Herb de Provence Roasted Tofurky

1 TOFURKY OR VEGAN HOLIDAY ROAST, DEFROSTED

1 TABLESPOON + 1 TEASPOON HERB DE PROVENCE

2 LEMONS (ONE FOR ZESTING AND ONE FOR SLICES ON TOP)

2 SHALLOTS, THINLY SLICED

2 1/2 TEASPOONS BRAGG’S LIQUID AMINO ACIDS

DASH OF LIQUID SMOKE

1 TEASPOONS LEMON PEPPER 4 TABLESPOONS OLIVE OIL

2 TABLESPOONS WHITE WINE

Place your defrosted Tofurky in a shallow baking dish. In a small mixing bowl, whisk together Herb de Provence, 1 tablespoon Lemon Zest, Shallots, Braggs, Liquid Smoke, Lemon Pepper, Olive Oil and White Wine. Using either a brush or your hands, coat your Tofurky with the Herb and Oil mix. Make sure you get underneath the Tofurky. Place 3 to 4 slices of Lemon on top of the Tofurky. Then drizzle about 2 tablespoons Herb and Oil mix over the top of the Lemons. Cover with foil and put in the oven.

Allow to bake for 30 minutes and then pull your Tofurky out to baste with more Herb and Oil mix. You’ll want to blend your Herb and Oil mix before you baste – in case it separates. Recover and put back in the oven and allow to bake for another 15 to 20 minutes or until your Tofurky is avery light golden brown and has a lightly crispy skin. 

After you remove your Tofurky from the oven, uncover and allow to cool for 5 minutes. Using a spoon, take some of the Herb and Oil bland that has collected at the bottom and drizzle it over the top of your Tofurky.