Yuletide favourites: Roasted Rosemary and Tiger Beer Tofurky

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By Debbie Yong

The Business Times

Wednesday, Dec 18, 2013

  • Tasty vegan fare

    Katrina Hossen
    Marketing manager of vegan burger chain VeganBurg

    "I grew up in Manila, a city that is highly influenced by Spanish traditions. Traditionally, Filipinos go to church for Misa del Gallo, a mass that's heard before sunrise on each of the nine days before Christmas, after which there are always fireworks. But I have a personal tradition of visiting animal shelters to give food and assistance to animals as many of them are traumatised by the fireworks. Most dogs end up running into the road and getting hit by cars, or getting lost.

    "My family usually has Christmas dinner on the eve. Since my sister and I have both been vegan since childhood, there will usually be vegan and non-vegan food on the table. My sister and I will have vegan versions of arrabiata, paella, pizza, burgers and cakes and, of course, Tofurky or vegan turkey - enough food to last us three days. Now that I'm based in Singapore, I celebrate Christmas with my fiance and also spreading the word that Christmas can be as fun and tasty without meat."

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  • One Tofurky (defrosted, available at Four Seasons Market)
  • 1/4 cup vegan margarine, melted (Nuttelex brand, available in Cold Storage)
  • One tablespoon Dijon mustard
  • One teaspoon rosemary (dried and crushed)
  • 1/4 teaspoon onion powder
  • One tablespoon Braggs liquid amino acids, available from SuperNature
  • 1/2 teaspoon freshly ground black peppercorns
  • One bottle Tiger beer
  • Dash of liquid smoke (hickory flavouring)
  • 1/4 cup wholewheat flour
  • Stuffing flavouring that comes with Tofurky package
  • 1/3 cup vegetable broth
  • pinch of sage (rubbed)
  • 1/4 teaspoon rosemary-infused olive oil
  • 1/4 teaspoon white wine
  • 1. Heat oven to 400 deg C.
  • 2. In a bowl, blend the stuffing flavouring with a whisk until the sage has blended in completely. Marinade the Tofurky with the mixture.
  • 3. Put the defrosted Tofurky in a deep casserole dish or Dutch oven.
  • 4. In a mixing bowl, make the rosemary beer by blending margarine, dijon mustard, rosemary, onion powder, Braggs, pepper, Tiger beer, liquid smoke and flour with a whisk until there are no flour clumps.
  • 5. Pour about 1/4 cup of the rosemary beer mix over the Tofurky with a ladle. Roll your Tofurky a few times to make sure it gets coated evenly. Put in the oven uncovered and bake for five minutes. Then brush another coating of rosemary beer mix over the top. Turn heat down to 350 deg C and return your Tofurky to the oven uncovered. Use a ladle to pour a little more rosemary beer mix over the top every 10 minutes while your Tofurky roasts. You'll notice that the rosemary beer mix will begin to form a crust over the Tofurky. This is a good thing and the more you brush your Tofurky with beer, the thicker that crust will get. You'll want to bake your Tofurky roast for 45 minutes to one hour. You'll know it's ready when your Tofurky is golden brown and the crust is crispy.
  • 6. Mix the leftover marinade with a cup of vegetable broth to make a gravy.