Globble-globble!
The company behind the vegan-friendly turkey roast known as “Tofurky” invited a camera crew into its Oregon plant — and the footage is less than appetizing.
Ingredients for the alternative to the traditional Thanksgiving bird include wheat gluten, tofu, canola oil, corn starch and less than 2% of veggies like onion, carrot, celery and leek.
The greenish glob is then poured into a vat and stirred before being shaped into a log.
“We’re really taking wheat gluten and almost like mixing it, kneading it into a type of dough, and that dough then gets put into what we call a stuffing machine,” said Marcia Walker, Tofurky’s vice president of research and development in a YouTube video posted by “Here is Oregon.”
After going through the stuffing machine, where the meat-free roast is filled with a wild rice and breadcrumb filling, “it’s baked like bread would be baked,” Walker explained, transforming the tube of meat into a savory entrée meant to delight vegans and vegetarians grabbing a seat at the Thanksgiving table.
The resulting Tofurky roast feeds five and retails in a box that includes “a tub of savory gravy” for anywhere from $13 to $20 at big-box retailers across the US, including select Whole Foods, Target, Shop Rite and Walmart locations, per the company’s website.
At the time of purchase, customers can expect the Tofurky to be frozen.
It must be thawed in the refrigerator for 24 hours before being cut from its plastic casing and cooked in the oven at 350 degrees for an hour and 25 minutes total.
Tofurky suggests basting the meat substitute — which contains 300 calories per serving — with vegan-friendly liquids such as vegetable broth mixed with red wine or an olive oil and soy sauce combo.
Representatives for Tofurky did not immediately respond to The Post’s request for comment.
To date, Tofurky has sold 7.5 million of its holiday meat-free roasts since it was created by Tofurky founder Seth Tibbot, who said in the YouTube video that he created the dish to bolster business and give vegetarians like himself something to eat at the Thanksgiving table.
Ahead of Tofurky’s creation, Tibbot’s vegetarian food company hadn’t turned a profit since it was founded in 1980, according to the YouTube video.
“I had $2,500 saved up, and I threw it down and bought some pots and pans,” Tibbot recalled of the early days of his veggie-friendly business, when he rented out a kitchen at a neighborhood food co-op in Oregon to make tempeh, a which is typically used as a meat alternative.
The first iteration of Tibbot’s tofu-based holiday roast was developed in 1995. That first year, the company sold out all of its 500 cases of Tofurky.
The success has kept Tofurky in business, its CEO Jaime Athos said in the video, plus allowed for the company to develop year-round product lines, including plant-based deli slices, burgers and sausages.