Exploits of a Vegan Wannabe

Sandy grew up in Miami which helped her develop a sassy palate and love of  Cuban and Latino inspired foods. We both love cumin, lime and all things with a kick.   I just described the beginning of the perfect sauce. Cuban cuisine has a marinade called  Mojo Criollo. (mo-ho cree-yo).  It is typically made with bitter oranges, limes, olive oil, cumin, salt, pepper and garlic. If you don’t have bitter oranges (because who does?) then you can use limes and oranges….or purchase a reputable Mojo sauce from the store, which is what we chose to do.   If you want to make it from scratch, here is a link:  Mojo recipe.

Because Tofurkys are always thought of as the  go-to for vegetarians and vegan holiday feasting….we wanted to reinvent it and  bring sexy back to the Tofurky. I also believe that Tofurky  and roasted vegetables is a fun and fearless way to try out a no beast feast with your meat lovin family. It is comforting, soul satisfying and darn tasty during the holidays or during any day. I have called this Part One because tomorrow I am going to  share a dynamo concoction for Tofurky leftovers.

Photo By: S. Duquet

Tofurkys are the perfect vehicle for marinade so Sandy marinated the roast with her crazy Mojo sauce and a few adjustments.

Photo By: S. Duquet

She also slathered it on the  veggies as they roasted and the taste of the potatoes with the citrus, garlicky, smoky sauce paired with sweet potatoes and turnips almost rendered me speechless.  Are these little nuggets of love actually turnips?  The marinade made the Tofurky  unbelievably juicy and succulent.

Tofurky Mojo Madness

By S. Boulton

Ingredients

1 Tofurky roast fresh or thawed

1 large potato, or 3 or 4 Yukon golds, chopped into 1-2 inch pieces

1 large sweet potato, chopped similarly in size above

1 large turnip, ditto on cutting them.  We were fortunate to have some Japanese turnips that are smaller and perfect whole or cut in half.  I used about 5 of these or the equivalent of one large turnip

2 tbsp of olive oil

1 cup of Mojo Criollo

1 1/2 tsp of garlic

1 tsp of rosemary

Make it Happen:

Unwrap Tofurky roast and set in center of lightly oiled baking dish

In large bowl toss the potatoes, sweet potatoes and turnip with 1/2 cup of the Mojo, 1 tsp of garlic and 1/2 tsp of rosemary.   Surround the Tofurky with the vegetables.  Use 1 tbsp of olive oil and coat the Tofurky roast.  Rub 1/2 tsp of garlic and rosemary on it.   Drizzle about a 1/4 cup of the Mojo sauce on it and cover.  Roast for 75 minutes as instructed at 350 degrees.  Remove from oven, uncover and drizzle Tofurky roast with 1 tbsp of olive oil and 1/4 cup of Mojo.  Place back in oven for 10 minutes uncovered.

Photo By: S. Duquet

Let stand to cool before carving.  Wow, is this was reminiscent of growing up with my Mom’s original Turkey marinated in Mojo.    The veggies soaked up the marinade and totally ruled.   Back to Sherry…

And The Winner Is……

On the Fifth Day of Vegan Joy, Exploits gave to me a rockstar cotton tee. Congratulations Becca, you are today’s winner in the 12 Days of Vegan Joy Giveaway. Thank you for your comments and thank you for reading.

Thank you again to our friends at PETA for the fun swag.

Have a delicious day.

Tags: compassionate eating, dairy free, going veg, Mojo sauce Tofurky, Mojo Tofurky, Tofurky recipes, trying vegan, trying vegetarian, vegan challenge, vegan entree, vegan experience, vegan holidays recipes, vegan Mojo, vegan recipe, vegan wannabe, vegetarian holiday recipes, vegetarian Mojo, vegetarian turkey roast