Friday, December 6th, 2019

Jewish Style Vegan Tofurky Pot Roast

Published on January 14, 2015 by   ·   10 Comments Pin It

I can’t even tell you how good this is. If you’re a Jew, you’ll recognize the smells as shabbat food.  If you’re not a Jew, you’ll recognize the smells as delicious and homey. This is my go-to comfort food for holidays, or even just a cozy warm night in with the family. The kids go to town on this and so do we. It’s much easier to make than it seems. When I created this recipe, it was as if the culinary arc of my childhood came back to life for the first time since going vegan a decade ago. Plus – it’s kid and carnivore approved, which isn’t an easy feat for a meal for all.

Jewish Style Tofurky Pot Roast

Jewish Style Tofurky Pot Roast

First of all, you’ll need a covered oven roasting pan for this recipe.  Some people call them covered dutch ovens, preferably ceramic. The fanciest sort are available from Le Creuset, but you can buy close copies on major sale at discount stores like TJ Max.  This recipe just doesn’t taste as delicious coming from a non stick aluminum pan. Go for the dutch oven. The bigger the better, you’ll want to pack the pan full of goodness and let the leftovers last you all week – trust us. But you really can’t make this recipe without one. So buy one, you’ll use it for a zillion other things.
Here are a few we like;

Jewish Style Vegan Tofurky Pot Roast


  • Tofurky (either size) OR Field Roast Roast. We’ve found the Tofurky to work better and absorb the flavors better than the Field Roast in this particular recipe, but we’ve also tried out putting both in the pot to have both options so carnivores can taste test their faux meat preference to be successful.  If you buy it frozen, be sure to thaw it overnight. The tofurky often comes with it’s own pack of gravy. Feel free to add it to the homemade gravy we make as a little extra booster, or leave it out. It’s delish either way.
  • Carrots -6 large peeled
  • Parsnips -4 large peeled
  • New Potatoes -10 small red
  • Leeks – 2 chopped in half
  • Celery – 4 or 5 stalks chopped in half
  • Rosemary – fresh container – either whole or chopped
  • Sage – fresh container – either whole or chopped
  • Shitakes – container
  • Onions – two white, chopped in fours
  • Garlic – one whole bulb thrown in florets
  • Wild or Black Rice – one cup
  • Red or Brown Lentils – one cup
  • Optional: Cubes of Butternut Squash


  • 1 beer OR 1.5 cups of white wine (don’t worry, the booze cooks out so it won’t make anyone drunk)
  • 1 cup nutritional yeast
  • 1 cup soy sauce or braggs amino acids
  • 1.5 cups olive or canola oil
  • 1 cup vegetable stock (optional – if you want to leave it out you can use water, will explain more in directions)
  • herbs of choice – we prefer a couple of bay leaves, toss of sage, pepper, onion powder, garlic powder, more dried rosemary – but you can leave it just the fresh herbs


Put the tofurky in the center of the dutch oven. Toss in the rice and lentils so they are at the bottom. Then stagger all the different veg and garlic and herbs all around the tofurky, making sure the tofurky stays centered. In a tupperware (or anything you can close and shake) – add all the gravy ingredients. Once shaken up, pour it on top of all the roast and veg. If it’s covering everything about 50% up to the top of the dutch oven, you’re in business. If the food doesn’t seem covered – add some more water or veg stock. The sauce will leek into the veggies, potatoes, and roast and make them heavenly. Opt for organic ingredients, if it all possible. Put in the oven at about 375 for 1.5 hours – if all the veg aren’t super soft leave it in another 30 minutes.  Serve in the dutch oven and let everyone serve themselves – offer a serrated knife, large spoon, and tongs for all the different options — and also a small ladle so you can sop up some gravy.

If you don’t live close to a health food store, and you know you’ll be making this regularly and have deep freeze storage — buy ’em in bulk online and save yourself the hassle.

It tastes even better than it looks!

Jewish Style Tofurky Pot Roast

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Readers Comments (10)

  1. john says:

    What a mouth watering recipe. I can almost smell it!

  2. diablito claus says:

    1.5 cups oil really?

    • GirlieGirlArmy says:

      Yes! Jewish food is fatty – this isn’t a low fat recipe (though it’s certainly low fat compared to it’s carnivorous counterpart) but feel free to half the oil and see how it goes for you. It may be just as yum!

  3. Diane Bird says:

    I made this today before work so I’d have supper tonight and leftovers for days. It is really really good!

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  5. Michelle says:

    I found this, and it looks, and sounds DELISH!! My question is this. My husband was diagnosed as having diabetes a month ago, and I was wondering if this would be ok for him to eat? You had said that it is fatty, that is why I ask. We’re both kinda new to this new lifestyle. Thank you so much!

    • chloejo says:

      Not sure – you’ll have to ask his nutritionist to review the ingredients, but definitely – and FOR SURE – it’s better for a diabetic than a roast!

    • Christina says:

      I’m not diabetic and I don’t use oil if I can help it (thanks to genetics, I have high cholesterol, despite being vegan for 10+ years). I replaced the oil with vegetable broth and thickened the gravy a bit with brown rice flour (it’s easier to work with in gravies than wheat flour). Turned out great!

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