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Tofurkey Roast with Bacon Crumble

Ingredients

  • 1 pound golden or red beets, quartered
  • 1 pound Brussels sprouts
  • 1 red onion, cut into large chunks
  • 5 tbsp olive oil, divided
  • 1/2 tsp (2 mL) fine sea salt
  • 1/2 tsp (2 mL) black pepper
  • 1 Tofurkey Veggie Roast, thawed
  • 1/2 package Tofurkey Smokey Maple Bacon Tempeh
  • 1/4 cup (60 mL) sourdough breadcrumbs
  • 2 tsp (10 mL) minced fresh sage
  • 1/4 cup (60 mL) finely chopped pitted dates
  • 1/4 cup (60 mL) dried cranberries
  • 2 tbsp (30 mL) maple syrup, divided

Directions

Preheat oven to 350?.

In a Dutch oven or deep baking dish with a lid, toss together beets, Brussels sprouts, onion, 2 tablespoons oil, salt, and pepper. Place roast on top of vegetables and brush with 1 tablespoon oil. Cover and bake 1 hour 15 minutes.

While roast bakes, in a food processor or with a knife, pulse or chop bacon until ground into coarse crumbles.

In a large skillet heat 2 tablespoons oil over medium. Add tempeh and cook, stirring, until browned and crisp, about 8 minutes. Add breadcrumbs and sage and cook until crumbs begin to brown, about 3 minutes. Stir in dates, cranberries, and 1 tablespoon maple syrup and remove from heat.

Uncover roast and brush with 1 tablespoon maple syrup. Bake 10 minutes more.

Slice roast and serve topped with crumble.

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Related Recipes

Tofurkey Roast with Bacon Crumble

Ingredients

  • 1 pound golden or red beets, quartered
  • 1 pound Brussels sprouts
  • 1 red onion, cut into large chunks
  • 5 tbsp olive oil, divided
  • 1/2 tsp (2 mL) fine sea salt
  • 1/2 tsp (2 mL) black pepper
  • 1 Tofurkey Veggie Roast, thawed
  • 1/2 package Tofurkey Smokey Maple Bacon Tempeh
  • 1/4 cup (60 mL) sourdough breadcrumbs
  • 2 tsp (10 mL) minced fresh sage
  • 1/4 cup (60 mL) finely chopped pitted dates
  • 1/4 cup (60 mL) dried cranberries
  • 2 tbsp (30 mL) maple syrup, divided

Directions

Preheat oven to 350?.

In a Dutch oven or deep baking dish with a lid, toss together beets, Brussels sprouts, onion, 2 tablespoons oil, salt, and pepper. Place roast on top of vegetables and brush with 1 tablespoon oil. Cover and bake 1 hour 15 minutes.

While roast bakes, in a food processor or with a knife, pulse or chop bacon until ground into coarse crumbles.

In a large skillet heat 2 tablespoons oil over medium. Add tempeh and cook, stirring, until browned and crisp, about 8 minutes. Add breadcrumbs and sage and cook until crumbs begin to brown, about 3 minutes. Stir in dates, cranberries, and 1 tablespoon maple syrup and remove from heat.

Uncover roast and brush with 1 tablespoon maple syrup. Bake 10 minutes more.

Slice roast and serve topped with crumble.