This plant-based turkey offers all the goodness of the holidays without indulging in the gobble-gobble. This better-for-you “bird” is packed with hearty vegetables and savory seasonings, making it just as delicious, if not more than the traditional holiday entrée. It’s the perfect recipe for both experienced plant-based cooks and beginners while promising to be a crowd-pleaser, leaving guests craving seconds.

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Plant-Based “Turkey” With Savory Stuffing

Prep Time 1 hour 10 minutes

Cook Time 1 hour 25 minutes

Total Time 2 hours 35 minutes

Servings 10

Calories 109 kcal

Author Ryan Shepard

Ingredients

Turkey

1 15 oz. can cannellini beans, drained and rinsed
1/4 cup vegetable stock
1-1/2 tsp. tamari sauce
3 Tbsp. nutritional yeast
2 tsp. onion powder
2 tsp. garlic powder
1-1/4 tsp. poultry seasoning
1/2 tsp. Himalayan pink salt
1-1/2 tsp. fresh rosemary chopped
1 tsp. fresh sage chopped
1-1/3 cups vital wheat gluten
2 Tbsp. chickpea flour

Stuffing

2 Tbsp. plant-based butter
1/4 cup yellow onion minced
2 garlic cloves minced
1/4 cup carrots diced
1/4 cup celery diced
2 Tbsp. dry white wine
2 cups dried bread cubed
2 tsp. poultry seasoning
1/4 tsp. Himalayan pink salt
1/8 tsp. ground black pepper
2 Tbsp. vegetable stock as needed

Instructions

In medium bowl, add bread cubes, poultry seasoning, salt, pepper and vegetables. Set aside.
In small pan over medium heat, add butter and sauté onion, garlic, carrots and celery for 8 minutes or until translucent. Add white wine and cook an additional 2 minutes.
Remove from heat and pour over bread cubes. Mix until combined and set aside.
In food processor, combine all turkey ingredients (except vital wheat gluten and chickpea flour) and blend until smooth. Add vital wheat gluten, chickpea flour and pulse until combined.
Place dough on countertop and gently knead. Roll dough into 1-in. thick rectangle, add stuffing in center and fold dough over to close.
Transfer turkey to plate and coat all sides with breadcrumbs.
Preheat oven to 375 degrees F.
Place turkey on tinfoil and roll into a log, twisting ends to close.
Transfer to baking sheet and bake 60 minutes, rotating every 20 minutes.
Before removing from oven, broil on high uncovered until golden brown.
Remove from oven and serve warm.