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  • Writer's pictureMike Coppock

Vegan Stuffed Christmas Turkey

Updated: Jan 11, 2021

Just for the hell of it I decided to make a vegan Christmas turkey… This turkey is a weighty double stuffed and seitan covered beast for the centre of the table. It takes a bit of preparation but is well worth it! If you are short on time you could follow the recipe without the additional legs and wings. It would also work well with other types of stuffing such as mushroom or chestnut.


For the legs and wings

1 big cup of gluten flour

1 big cup nutritional yeast

1 big cup of cold vegetable stock

2 tbsp of soy sauce

1 tsp (smoked) salt

2 tsp smoked paprika

For the sage, onion and tofu stuffing.

2 tbsp olive oil

1 onion

4-6 garlic cloves

1 large carrot

1 stick of celery

1 big block of tofu

1/2 cup nutritional yeast

3/4 cup ground almonds with some pieces.

1 tsp (smoked) salt

1/2 tsp freshly ground pepper

1 tbsp dried sage

1/2 tbsp dried oregano

1/2 cup of breadcrumbs

For the meat stuffing and stuffing balls.

2 packs of Next Level mincemeat 550g

One large onion

3 cloves of garlic

3 tbsp chia seeds

1 tbsp sage

1 tbsp oregano

1 tsp (smoked) salt

1 tsp pepper

1/2 cup breadcrumbs

For the wrapping

1 big cup vital wheat gluten

3/4 cup nutritional yeast

1/2 tsp ground pepper

1/2 tsp paprika

1 cup cold vegetable broth

1 tsp Dijon mustard

1 tbsp soy sauce

· The Legs and Wings

1) This is a basic seitan recipe so just add all the ingredients together to form a dough and shape the seitan into two drumsticks and two wings.

2) Cook the seitan in a pot of boiling stock and a little soy sauce for around 45 mins being careful to simmer and not boil.

3) Set them aside to cool.

· Sage and Onion Stuffing

4) Start by chopping all the vegetables in the sage and onion stuffing into small pieces and frying the onion and garlic in the oil for 5 minutes.

5) Then add the carrot, almonds and spices and cook for about 10 minutes.

6) At the end crush in the tofu and nutritional yeast and cook for a further 5 minutes.

7) Put everything into a large bowl and add the breadcrumbs and mix well. If the mixture is too dry add a little water to achieve a consistency that will hold a shape.

· Next Level Mincemeat Stuffing

8) Now you can start the meat stuffing by frying the chopped onions and garlic for 5 minutes or until soft.

9) Add the onions to the uncooked vegan mince and mix everything well and add the herbs, spices and salt.

10) Mix the chia with half a cup of water and wait until it turns into jelly and add it to the mince as a binder.

11) Use half the stuffing for the turkey and the other half cook as balls.

· Covering and constructing the turkey.

12) The outer layer of the vegan turkey is made of a sheet of seitan. Mix all the ingredients together and carefully press the seitan out into a sheet similar to a pizza base. I do this on a sheet of baking paper. It is a little time consuming and the seitan can form little holes in places but don’t worry too much about that.

13) Weight down the seitan between two sheets of baking paper under a baking tray with some weight on top for 10/15 minutes.

14) Sculpt the sage and onion stuffing into the main body of the turkey. Then cap it with the vegan mincemeat stuffing.

15) Add the legs and wings to the sides of the turkey shape.

16) Finally cover everything with the seitan sheet and make any final adjustments to the shape.

17) Bake the whole thing on a baking tray surrounded by the vegan mincemeat stuffing balls for around 45 minutes at 180 degrees.


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