Thanksgiving Tofurkey Mushroom and Sweet Potato Roulade | Garden Of Eydie

Ingredients

• 1 (12 ounce) orange fleshed sweet potato , cooked, skinned and mashed
• 12 ounces of assorted mushrooms with stems, cleaned (I used shiitake & portobello)
• 1 large white onion, peeled and finely diced
• 3 garlic cloves peeled and minced (1 tablespoon)
• 1 tablespoon dried thyme (divided)
• 1 tablespoon ground sage (divided)
• 1 teaspoon smoked sweet paprika
• 30 ounces firm tofu
• 2 tablespoons maple syrup
• ½ cup mushroom stock or no/low salt vegetable broth
• 1 teaspoon liquid smoke
• ½ cup shredded purple cabbage
• 1 bunch kale, thick stems removed, washed and roughly chopped