Thanks to everyone who sent us your creative recipes for our 2002 cooking contest. It was a hard task selecting a winner from the hundreds of great recipes.

Sally Sibthorpe of Michigan was the winning entry in the Tofurky Cooking Contest! Sally’s winning recipe, Roast Tofurky Baked with Caramelized Onions and Cherry Relish is below. Sally and a companion were awarded a trip with Alaska Wildland Adventures at their lodge on the Kenai Peninsula viewing wildlife, hiking and eating first class vegetarian meals!

5 Honorable Mention winners received $50 and free one year subscriptions to the Vegetarian Times and the Vegetarian Resource Groups Vegetarian Journal. The Honorable Mention winners are below. See our Tofurky Recipes page for these recipes and more.

*Chef Wolfgan Hanau of Florida for his "Tofurky Maple-Pecan Roast"
*Julie Stutzman of California for her "South of the Border Tofurky Bake"
*Frances Benthin of Oregon for her "Yam Good Cranberry Tofurky"
*Susan Prosper of Maryland for her "Tofurky Wellington"
*Lynn Stillwater of Oregon for her "Ginger-Garlic Tofurky"

Roast Tofurky baked with Caramelized Onion and Cherry Relish

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 degrees.

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.
*Can be served with Tofurky Giblet & Mushroom Gravy drizzled over it also.

photo: Jenice Lawrence