Vegetarian Bacon-Wrapped Turkey
Elevate your holiday table with this ingenious **Vegetarian Bacon-Wrapped Turkey**, a crowd-pleasing centerpiece packed with flavor and charm. This plant-based twist on a classic features a tender vegetarian turkey roast luxuriously wrapped in smoky, sweet, and savory carrot "bacon." The thin carrot strips, marinated in a blend of soy sauce, liquid smoke, maple syrup, and aromatic spices, deliver the perfect balance of crispiness and depth, while fresh rosemary, thyme, and a splash of lemon juice infuse the dish with vibrant, herbaceous aroma. Ideal for vegans and vegetarians craving the elegance of a traditional roast, this dish is sure to impress with its artistry and taste. Ready in just under 2 hours and serving up to eight guests, this recipe is perfect for holiday gatherings, special dinners, or any occasion that calls for a truly unforgettable entrée!
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Recipe Information
Ingredients
- 1 large roast (approximately 2 pounds) plant-based turkey roast
- 6 medium-sized carrots
- 4 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 large lemon
Instructions
Preheat your oven to 375°F (190°C).
Peel the carrots and use a vegetable peeler to slice them lengthwise into thin strips, resembling bacon strips.
In a shallow bowl, combine soy sauce, liquid smoke, maple syrup, olive oil, paprika, garlic powder, onion powder, and black pepper. Stir well to make the marinade.
Place carrot slices into the marinade, ensuring they are well coated. Allow the carrot strips to marinate for 10-15 minutes.
Remove the plant-based turkey roast from packaging and place it on a baking dish.
Wrap the marinated carrot strips around the turkey roast, overlapping slightly to create a 'bacon-wrapped' appearance. Secure any loose ends by tucking them underneath.
Scatter rosemary and thyme sprigs around the roast for added flavor.
Cut the lemon in half and squeeze the juice over the roast. Place the lemon halves in the baking dish for additional aroma.
Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and bake for an additional 30 minutes, or until the carrot bacon is crispy and the roast is heated through.
Remove from oven and let it rest for 5 minutes before slicing.
Serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5838 mg | 254% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 60.6 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3673 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
