Stuffed Turkey and 2 Pound Non-Stuffed Turkey Heating Instructions:
Conventional Oven Cook time: 1 hour 20 minutes

2 - 2 ½ Lbs Vegan Turkey Roast
2 Cups Vegetable Broth or Vegan Chicken Broth
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Soy Sauce (tamari or liquid aminos)
Prepared Stuffing or Vegetables (optional)

Preheat oven to 350º F.

In a liquid measuring cup, prepare 2 cups of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Use a dish that is big enough to hold stuffing or vegetables if you plan on adding them later in the cooking process. Baste the turkey in about half cup of broth mixture and bake at 350º F for 40 minutes.

After 40 minutes pull out the turkey and baste with remaining broth mixture. Add seasoned vegetables or stuffing to the baking dish and return to the oven. Bake for another 40 minutes. Remove turkey from the oven and allow to sit 15 minutes before serving.

One Pound Non-stuffed Turkey Heating Instructions:
Conventional Oven Cook time: 45 minutes

1 - 1 1/2 Lb Vegan Turkey Roast
1 Cup Vegetable Broth or Vegan Chicken Broth
1 Tablespoons Extra Virgin Olive Oil
1 Tablespoons Soy Sauce (tamari or liquid aminos)
Prepared Stuffing or Vegetables (optional)

Preheat oven to 350º F. In a liquid measuring cup, prepare 1 cup of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Baste the turkey in broth mixture.

Add seasoned vegetables or stuffing to the baking dish, surrounding the turkey and bake for 45 minutes. Remove turkey from the oven and allow to sit 5 minutes before serving.

The one pound non-stuffed turkey is available on our a la carte menu.

Wild Rice and Kale Turkey Stuffing
2 ½ lbs French Bread, cubed
½ Cup Extra Virgin Olive Oil
1 lb Cremini or Portobello Mushrooms, thinly sliced
2 Large Red Onion, diced
4 Ribs of Celery, diced
2 Tablespoons Rubbed Sage
4 Cloves or 4 teaspoons Minced Garlic
1 Quart Chicken Broth
¼ Lb Chopped Kale
8 oz Cooked Wild Rice

If bread cubes are not stale, you may need to toast them in the oven at 275º F for 25 minutes. Meanwhile in a large pot, sautée mushrooms, celery and onion over medium heat until onion is translucent and most of the liquid that the mushrooms released has evaporated - about 15 minutes.

Add sage and garlic and continue to cook for 5 minutes until mushrooms get golden brown. Add broth, bread, kale and cooked wild rice. Season with salt and pepper to taste. If desired, bake in a casserole dish at 350 ºF for 30 minutes until beautifully browned and crispy.

Easy Brown Gravy
2 Tablespoons Vegan Butter
¼ Cup All Purpose Flour
2 Cups Vegetable or Vegan Chicken Broth*
½ teaspoon Onion Powder
¼ teaspoon Granulated Garlic
2 Tablespoons Nutritional Yeast
½ teaspoon Soy Sauce (or Liquid Aminos)
½ teaspoon Dijon Mustard

In a large saucepan or small pot melt butter and heat over medium heat until surface of pan shimmers. While whisking, slowly add flour, creating a roux.

While continuing to whisk, add broth, spices, yeast, soy sauce and mustard. Heat over medium heat, stirring intermittently until thickened to desired consistency.  Around 10 minutes. Taste and season with more soy sauce as needed.

*To make Vegetable Broth or Vegan Chicken Broth from a bouillon cube, heat 2 cups water per 1 cube.