Mix together warm water and 1/2 a cube of Not-chick’n bouillon until blended. Add soy sauce, nutritional yeast, and spices and set aside.
Wash, peel and chop the vegetables to desired size.
Carefully remove “thawed” roast from the plastic casing with a knife or scissors and place into a 2 quart covered casserole dish.
Surround Tofurky Roast with vegetables.
Baste the roast and veggies with half of the broth mixture, set aside the rest to continue basting after cooking.
Place covered baking dish in the preheated oven for 1 hour and 15 minutes.
Remove the casserole dish from the oven and turn the oven off. Using the serrated utility knife make small cuts in the roast as if you were cutting it to serve but only go 1/4 of the way down. Add the remaining baste over the roast where the cuts are so it can soak in and make it moist. Place the lid back on and let rest for another 10 minutes.
Remove the lid, slice the Tofurky along the cuts previously made with your serrated utility knife and serve hot with the veggies. ENJOY!