Tofurky Holiday Roast with Bacon Crumble

SERVES 8PREP COOK 40m

roast

1lb

golden beets, quarteredd

1lb

brussels sprouts

1

red onion, cut into large chunks

3tablespoons

olive oil

½teaspoon

fine sea salt

½teaspoon

black pepper

1

Roast & Wild Rice Stuffing thawed

1tablespoon

maple syrup

  1. Preheat oven to 350℉.


  2. In a Dutch oven / deep baking dish with a lid, toss golden beets, brussels sprouts, red onion, 2 tablespoons olive oil, fine sea salt, and black pepper.

  3. Place Roast & Wild Rice Stuffing on vegetables. Brush with 1 tablespoon olive oil. Cover and bake 1 hour and 15 mins.

  4. Uncover roast and brush with maple syrup. Bake 10 minutes more.

crumble

½packet

Smoky Maple Bacon Tempeh Strips, chopped until ground into coarse crumbles

2tablespoons

olive oil

¼ cup

sourdough bread crumbs

2teaspoons

fresh sage, minced

¼ cup

dates, finely chopped and pitted

¼ cup

dried cranberries

1tablespoons

maple syrup

  1. In a food processor / knife, pulse / chop Smoky Maple Bacon Tempeh Strips until ground into coarse crumbles.



  2. In a large skillet, heat 2 tablespoons oil over medium. Add tempeh and cook, stirring, until browned and crisp (8 mins).

  3. Add sourdough bread crumbs and fresh sage and cook until crumbs begin to brown (3 mins).

  4. Stir in dates, dried cranberries, and 1 tablespoon maple syrup maple syrup. Remove from heat.

  1. Slice roast and serve topped with crumble.