How I Ate During the Holidays + Meatless Roast Review

I absolutely loved Thanksgiving this year. Christmas was a great day as well. What do both of those days have in common for me? It was my FIRST time eating a vegan meal for both! That’s right, no turkey, ham, buttery mashed potatoes, or anything that contained animal products. Today’s post will elaborate on what I ate, as well as show you my first time making a meatless holiday roast for my Christmas dinner.

Thanksgiving

Alas, I have no photo of my Thanksgiving dinner… 😦 but I will summarize for you. My plate contained whole baked potatoes, asparagus with vinaigrette, steamed broccoli, and baked squash with apples. Yummmmmm!

Christmas

This is the meatless roast from Christmas. It is produced by a company called Tofurky, and I purchased it from my local grocery store on sale for $9.99. The box contained the “roast” itself and a small tub of vegetable based gravy.

There were instructions on the box that contained baking directions and tips on ways to season/complement the roast, but I will share with you how I prepared it my own way.

  • One large zuchinni
  • One large onion
  • 1 1/2 cups of butternut squash
  • 1 tsp paprika
  • 1/2 tsp himalayan salt
  • 1/2 tsp cracked pepper
  • 1 tsp parsley

For the baste

  • 1/2 cup soy sauce
  • 1 tbsp vegan butter (I use Earth Balance)
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp sage

Instructions

Chop up the zuchinni, onion, and squash into large chunks and place them altogether inside a large bowl. Add the paprika, salt, pepper, and parsley. Mix well. Put the seasoned vegetables into a baking dish surrounding the roast. In a seperate small bowl, add soy sauce, melted vegan butter, thyme, rosemary, and sage. Stir together well. Pour half of the baste over the roast and vegetables. Add the last half of the baste halfway through the cooking process.

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Veggies
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Baste
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Before cooking
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After cooking

The times to cook your roast depend on whether or not it was frozen beforehand. Mine was only refrigerated before cooking, and it was in the oven for a total of 1 hour and 15 minutes. I recommend using a very sharp knife, and cutting the roast in thin slices. You can heat up the provided gravy in the microwave if you are rushing, but a small pot on the stove will do best.

And now my verdict:   I really, really, really liked this stuff! If you are picky about the texture of your food, then the rubbery bite might take some getting used to, but I didn’t mind. The gravy went extremely well with the whole dish, as well as on the other things on my plate. I would definitely make it again for the holidays! I can also highly recommend that you give it a shot if you want to try going meat and dairy free for the holiday season or even if you are exploring the idea of going vegan.

I hope you all had a wonderful Thanksgiving, Christmas, and New Years! There’s a lot to come this month, and I look forward to sharing with you all. 🙂

 

What I’m listening to

 

 

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