Last night I decided to make some Tofurky. Our coop food order had come in Tuesday so everyone saw the Tofurky come in and was itching to have some. Its like this every year around this time. I've played around with making it in the slow cooker quite a bit and here's my favorite recipe. Its a variation of the basic recipe on the Tofurky box.
Thanksgiving Tofurky Feast
2 Tofurky Roasts (frozen is ok)
1 small onion
any other root veggies you enjoy
Grease the sides and bottom of your cooker and turn on to high. Slice onion thinly and spread over the bottom. Cut potatoes & beets into quarters, cut carrots & parsnips into coins. Add any other root veggies you like but try to keep the size fairly uniform to allow for even cooking. Place veggies on top of onions in cooker, being sure to leave enough room for the Tofurky roasts. Remove plastic covering (if frozen, let sit in hot water for a minute to assist with this) and place Tofurky on top of veggies. You can fill in around the Tofurky with any remaining veggies.
1/4 cup apple juice or apple cider
2 Tbs tamari
2 Tbs maple syrup or other sweetener
1/2 cup water
Pour this mixture over Tofurky, place lid on and cook 3-4 hours on high or about 8 hours on low. I have tried cooking this with the gravy in the cooker but the Tofurky disintigrates a bit so I prefer to cook my gravy seperately.
I also steamed some brussel sprouts and baked some potatoes to go with it. Everyone was thrilled. I mashed together the leftover Tofurky, root veggies and potatoes with some leftover gravy this morning and used it as a sandwich filling. So far the reports have been postive!
On tonight's menu, Peanut Noodles. The reason is quite simple. I just bought 30 pounds of organic peanut butter stock from our food coop and I need to make a big batch of peanut butter in my Vitamix. Since the Peanut Noodle recipe calls for a certain amount of water, I can use the water I rinse the Vitamix out with and thereby minimize my left behind peanut butter!