Holiday Tofurky

Decription
A recipe for a glazed tofurky on a bed of autumn vegetables. Could also be called Thanksgiving or Christmas Tofurky, serves four people easily, can be expanded to serve however many guests you have.

Ingredients

 * 1 tofurky (thawed, and more than one tofurky if you have a large group)

Glaze

 * 1 large onion, minced
 * 1 cup of dried sweet pitted cherries, chopped
 * 4 tbsp apple cider (or apple cider vinegar)
 * 2 tbsp olive oil
 * 2 tbsp brown sugar
 * 2 tbsp balsamic vinegar
 * 2 tsp Dijon mustard

Veggies

 * 2 fist sized potatoes (or 1 potato per person being served)
 * 2 carrots (or 1 carrot per person being served)
 * 2 onions (any size, larger and more of them if you like onions)
 * 2 medium sized beets (or 1 beet per person being served)
 * any other autumn / root vegetables you might enjoy — parsnips are very nice, as is celery
 * salt to taste

Directions

 * 1) Preheat the oven to 350 °F in a large skillet, heat the olive oil on medium heat, then add the onion, dried cherries, sugar and balsamic vinegar.
 * 2) Cook until the onions are soft, then stir in the mustard and apple cider and simmer for 2 more minutes.
 * 3) Cut all the vegetables to a desired size (one inch cubes are nice for the root vegetables, quarter the onions) and place them in a large baking dish so that they form a single layer of vegetables.
 * 4) Sprinkle with the desired amount of salt.
 * 5) Place the tofurky on top and cover it with the glaze, reserving a bit for later basting.
 * 6) Pop in the oven and bake for the recommended time on the package (at least 30 minutes -- but the vegetables can be your guide, when they are done, so usually is the tofurky).