2 tablespoons olive oil
1 large onion, sliced very thin
1 cup dried sour cherries
2 tablespoons brown sugar
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons apple cider
1 Tofurky roast

Preheat oven to 350°.

In a large skillet, heat olive oil on medium heat. Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until onions are soft. Stir in mustard and apple cider, and simmer for two more minutes.

Place Tofurky roast on sheet of heavy-duty aluminum foil, and spread with the onion mixture. Wrap roast snugly with the foil. Place in roasting pan, and place on center rack of oven. Bake for 45 minutes. Uncover roast for last 10 minutes of baking. Slice roast, and serve with some of the pan juices spooned over it.

Tofurky Maple-Pecan Roast

One thawed Tofurky roast, unwrapped
1⁄3 cup maple syrup
1⁄2 cup tamari soy sauce
2 tablespoons red wine vinegar
2 tablespoons Chinese chili paste with garlic
8 cloves garlic, crushed
1 teaspoon 5-spice powder
2 cups toasted pecan pieces

Preheat oven to 350°. In a 2-cup bowl whisk together maple syrup, soy sauce, red wine vinegar, chili paste, garlic and 5-spice powder. Pour over Tofurky, coating all surfaces. Cover and refrigerate at least 4 hours.

Roast in preheated oven 45 minutes, basting with maple syrup marinade juices. While the roast is in the oven, toast pecan pieces in heavy skillet over low-medium heat until lightly toasted and set aside. Allow roast to rest for 10 minutes before serving. Sprinkle with toasted pecan pieces.

-- Source: www.tofurky.com