Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2016 > 06 > 2016-06-07_202211_Tofurky.html
Tofurky and Vegetables
/posts/2016/06/2016-06-07_202211_Tofurky.html
You are viewing revision 0b6879d5 from 2017-03-05 16:35:44 -0700 (specified "2017-03-05 16:35:44 -0700").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=0b6879d5 to a URL.
See the help page for more information.
We are moving in a few days and have packed just about everything that will be going or getting donated. We had a frozen tofurky and lots of vegetables so we decided to work with that.
You can see we used a aluminum lined cast-iron pan. The recipe for the baste calls for soy sauce, oil, and a bunch of other things. I had to work with the few things we kept around (and anything cold).
So I made a baste with chicken broth, oyster sauce (in place of soy), garlic powder, cumin, and pepper. I killed the whole vegetarian thing, but we didn't mind.
I also took a pound of frozen green beans and some frozen corn. I covered it well and put the whole thing in the oven at 350 for 1.5 hours. It calls for some other things, but I just winged it.
The whole thing is 5 servings but I just broke it up into 4.
| Defrosted Tofurky and vegetables | Sliced for dinner |
 |
 |