Give the turkey a break this year and prepare a simple vegan feast. Made with a delicious Tofurky roast, veggies and rice, this meal will make everyone happy.
Start with the Tofurky roast. Follow the directions on the box. Remember to thaw for at least 24 hours, or cook for three hours. Remove from the plastic wrapper and place in a suitably-sized tin. Surround with choped vegetables and potatoes, cover with foil, and place in preheated oven at 375º F.
Mix the baste, made from 1 tbsp soy sauce and 2 tbsp olive oil. Whisk together with a fork to lightly mix. Cover tofurky and veg with about half of the mixture.
Put this in the oven for 1 hour 15 mins, or according to the box (if not thawed).
To prepare the rice, mix all the ingredients in the box in a saucepan, bring to the boil, and simmer for 25 minutes.
Open the cresent rolls and pre-roll. Place these in the oven later, at the same time as the roast on it's final 10 minutes.
For the green beans, add about a quarter of a cup of water and a pinch of salt in a wok or frying pan with a lid. Add green beans and cover. Cook for about 10 minutes for crisp, tasty beans.
After an hour and 15 minutes, remove the roast from the oven, uncover, and use up the rest of the baste. Mix veggies (you can mix the veggies more frequently for more even cooking if you prefer). Return to the oven along side the cresent rolls, and cook for a further 10 minutes. Everything should be ready at the same time.
Remove roast and cresent rolls from the oven. Serve on a plate.