Turkey cooking instructions:

Heat oven to 325 degrees, and place your stuffed vegan turkey in an oven-safe dish surrounded by veggies or stuffing. Cover with foil and bake for one hour (closer to 45 minutes for the smaller roast) until the internal temperature reaches 120 degrees. 
Baste with a combination of the following every 20 minutes or so:
1/2 cup olive oil (or other vegetable oil)
1/2 cup vegetable broth
1/2 cup soy sauce or tamari

Gravy
1 "not beef" or "not chicken" bouillon cube
2 cups water
1/2 teaspoon onion powder
Several dashes of garlic powder
2 tablespoon nutritional yeast
A few dashes of soy sauce or liquid aminos
1/2 teaspoon mustard
1/4 - 1/2 cup flour as needed for thickening
1 tablespoon vegan butter
Salt and pepper to taste

Combine in a pot on medium heat and stir. Whisk in flour until desired thickness is reached. Serve immediately.

Roasted Sweet Potatoes with Marshmallows
1 pound sweet potatoes (3-4 medium)
1/4 cup extra virgin olive oil
2 teapoons Kosher salt
1 tablespoon fresh ground pepper
2 tablespoons vegan butter
1/4 cup dark brown sugar
1/4 cup fresh rosemary (minced)
10 ounce bag mini Dandies Marshmallows

Preheat oven to 400º F. Wash sweet potatoes and cut into ½ inch chunks. Toss in a large bowl with olive oil, salt and pepper. Roast sweet potatoes on a baking sheet for 25 - 30 minutes until potatoes are slightly browned and soft enough to pierce with a fork.

While the sweet potatoes are roasting, melt butter in a small saucepan and whisk in brown sugar and minced rosemary. Heat over medium heat until sugar has dissolved into a clear glaze. Remove from heat.

Once sweet potatoes are done roasting, partially mash potatoes with a fork or potato masher. Leave as many chunks as desired. Add the brown sugar rosemary glaze and stir slightly. Transfer this mixture to a greased 9 X 9 or similar size casserole dish or cake pan. Top with marshmallows and bake, uncovered for 10 - 15 minutes until marshmallows are golden brown and bubbly. Garnish with more minced fresh rosemary. Serves 3-4 people.

Stuffing
2 and 1/2 pounds of bread
1 pound mushrooms
6 ounce toasted pecans
1/2 cup oil of choice
2 tablespoons dried sage
1 large onion, diced
1 large leek, sliced, white part only
4 large celery stalks, diced
4 cloves garlic, minced
1 quart vegetable stock
Salt & pepper to taste

Dice bread to 1" cubes, dry in oven at 275 for 30 mins
Slice the mushrooms, pulse pecans in the food processor for a rough chop
Cook mushrooms down in the oil until they release their water and it starts to evaporate
Add sage and continue cooking until the mushrooms are a deep brown
Add remaining veg and cook until soft
Add stock and pecans, bring to a boil
Add bread, salt and pepper, fold in until everything is well incorporated
Put in pan, 2" deep, cover with foil and bake at 350 for 30 mins, then 10 minutes uncovered