Wash, peel, and cube about 6 - 7 cups of root vegetables of your choice and place them on a sheet pan. (Be sure to use a sheet pan with edges to keep the dressing from dripping off.)
Drain, press, and cube a container of extra firm tofu and add it to the veggies on the tray. (You can also use a can of drained chickpeas or vegan "meat" alternatives.)
In a separate container, make the basting sauce by mixing 1/3 cup of oil, 1/4 cup water, 3 tablespoons nutritional yeast, 1 tablespoon poultry seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and drizzle over the veggies and tofu.
Mix well to coat evenly and bake at 400° F (204° C) for 45 minutes, taking it out of the oven every 10 minutes to mix and flip the veggies. Cool until the desired crispiness and serve warm.
Notes
You can use any root vegetables that you have on hand. See the ingredients and substitution section of the blog post for more ideas.
About 6 cups of veggies work well with the amount of basting liquid, but you don't have to be exact.
Use a very large cookie sheet with edges to hold in the veggies and sauce.
Be sure to take the veggies out of the oven every 10-15 minutes and flip and mix them well.