Thanksgiving Tofurkey Mushroom and Sweet Potato Roulade

Place the cooked and mashed sweet potato in a small bowl and add ¼ teaspoon thyme and ¼ teaspoon sage. Mix together. Reserve.

1. Coarsely chop the mushrooms, including stems. Place ⅓ of the chopped mushrooms, at a time, in the bowl of a food processor and pulse to chop finely.  Pour into a large bowl and repeat until all the mushrooms are finely chopped. 
2. Dry saute’ the mushrooms and onions.  Place a large saucepan with 2-3-inch sides over medium high heat for 1-½ minutes.  Add the onion and mushrooms and stir for a minute or until all the vegetables are starting to cook.  Lower the heat to medium low and cover.  Let the vegetables cook for 1 minute.  Remove the cover, stir and cover again for 2-3 more minutes.  Remove the cover and let the steam from the cover drip down into the vegetables.  Add minced garlic, 1 teaspoon thyme and 1 teaspoon sage, and stir to combine.  Cover again for a minute or two.  Remove the cover and continue to stir the vegetables until the onions are translucent, the mushrooms have exuded their juices and the liquid has evaporated. Remove the vegetables from the pan to a large bowl and let cool completely.

1. Crumble the tofu and place in a nut bag.  Squeeze out as much liquid as possible.  Place the tofu filled nut bag onto a large kitchen towel and spread the tofu out as evenly as possible inside the flattened bag.  Place another dry towel on top of the bag and roll back and forth over the wet tofu to dry it as much as possible.
2. Pour the tofu in the bowl of a food processor.  Add 1 teaspoon thyme,  1 teaspoon sage and 1 teaspoon  smoked sweet paprika. Blend until the tofu is a dough-like consistency, about 30-45 seconds.

1. Place a 9” x 13” piece of parchment paper on your counter with the long side facing you.  Using your fingers, wetting them as needed, spread out the dough to an 8” x 12” rectangle. about ¼-inch thick. 
2. Using a small offset spatula, spread the sweet potato mixture over the tofu, leaving a ½-inch border on all sides.
3. Spread a thin layer of the cooled mushrooms on top of the sweet potato layer.  
4. Using the parchment paper, pull up and over the roulade, smoothing down to tighten the log, as you go. Continue rolling, smoothing and tightening until the entire roulade is in a log. 
5. Roll the dough from the parchment paper onto a piece of plastic wrap, large enough to wrap around the roulade.  Twist the ends to seal. Refrigerate the roulade for at least a couple of hours, or longer before cooking.  Can be prepared a day ahead.

1. Unwrap the roulade from the plastic and parchment paper, and carefully roll it onto a fresh parchment paper lined sheet pan. 
2. Pour the maple syrup into a small bowl. Using a kitchen brush, paint the top and sides of the roulade with the syrup.
3. Place in the preheated oven and roast for 10-15 minutes, or until the top of the roulade starts to turn golden brown.  Remove from the oven, and carefully turn over the roulade and brush with more maple syrup. Place back in the oven and bake for another 5-10 minutes or until the roulade is golden brown.
4. Remove from the oven and let cool for a few minutes.
5. Heat the mushroom or vegetable stock and with 1 teaspoon liquid smoke  in a small saucepan over medium high heat. Bring to a boil, and reduce the liquid, just a bit, for about 3 minutes.

In a large saucepan over medium heat, place the shredded cabbage and 2 tablespoons of stock.  Sauté until just starting to wilt.  Add in the kale and more vegetable stock, if needed and wilt along with the cabbage for just a minute.

1. Using a very sharp Chef’s knife or carving knife, slice the Tofurkey into ½-inch rounds, Place down the middle of a pretty platter. Lightly dress the Tofurkey with the hot mushroom sauce.
2. Place the wilted cabbage and kale all around the Tofurkey.