Dinner
Stuffed Vegan “Turkey” on the Stove
Elevate your holiday table with this Stuffed Vegan Turkey! A savory seitan loaf stuffed with your go-to vegan stuffing, wrapped
- Serves 6
- Prep 30 minutes
- Cook 50 minutes
Elevate your holiday table with this Stuffed Vegan Turkey! A well-seasoned seitan loaf stuffed with your regular vegan stuffing, wrapped in crispy rice paper, and roasted to perfection. This is my take on a Kitchen-made Tofurky recipe!
If you love this method, you should try my seitan vegan turkey as well as my Vegan Wellington and my Jackfruit Pot Roast.
Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to cook this STUFFED Vegan Turkey Roast using Taylor’s digital kitchen thermometer to help you cook the roast to perfection.
Earlier this year, I posted my MEMORABLE Vegan Roast recipe and y’all went crazy for it! It was so fun seeing you all making it for Thanksgiving.
Quite a few people asked if the turkey could be stuffed similar to a “Tofurky” that you can buy at the store and the answer is YES. I figured I would give you a whole new recipe showing how I do it.
Why You’ll LOVE This method
- Showstopper Dish: Reliable for impressing guests at Thanksgiving or any holiday meal. I truly love serving this for Christmas dinner as well.
- Versatile: You can use any stuffing recipe—even boxed stuffing works great!
- Packed with Flavor: From the herb rub to the crispy rice paper, every bite isSO SATISFYING!
- Make-Ahead Friendly: Prep the loaf ahead of time, then roast it when you’re ready to serve it!
Ingredients we’re working with
- Vital Wheat Gluten – this is the main base of the recipe. It’s used to create the seitan.
- Silken tofu – I also tested this with firm tofu and it does work but I like it with silken tofu a lot more.
- Seasoning – we’re using a few different things to season this turkey including fennel seeds, nutritional yeast, poultry seasoning, onion and garlic powder, and salt.
- Broth – the steam the turkey and add extra flavoring.
- Stuffing – you can use my satisfying vegan stuffing recipe or any other that you prefer! You can even use a meat-free boxed mix of stuffing.
- Rice paper – this is what we’re using for the “skin” of the turkey. You *could* skip this but WORTH KEEPING how crispy it makes the outside.
- Herb roast – a good mixture of dried herbs, olive oil, and salt + pepper.
How for this Kitchen-made Tofurky
Make the seitan and press it out into a rectangle. Place the stuffing in the middle.
Fold the seitan over top of the stuffing.
Seal up the edges so that the stuffing is fully enclosed.
Steam the roast in a steamer basket for about 25 minutes.
You’ll know the roast is done steaming when it reaches 160 degrees F.
Wrap the loaf in rice paper and brush with olive oil. Sprinkle on the rub seasonings and roast for 30 minutes.
Tips for success
- Don’t Skip the Steaming: This step ensures your seitan is tender and fully cooked before roasting.
- Rice Paper for the Win: The rice paper gives the loaf a crisp, golden finish that’s reminiscent of turkey skin.
- Customize Your Stuffing: Use your go-to vegan stuffing recipe or a store-bought option for convenience.
- Monitor the Broth: Keep an eye on the steaming broth to prevent it from evaporating entirely.
Storage Instructions
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.
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Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!
The recipe
Stuffed Vegan Turkey at Home
This STUFFED Vegan Turkey is my take on a from-scratch Tofurky that's relatively simple to make and tastes certainly flavor-packed!
- Serves 6
- Prep 30 minutes
- Cook 50 minutes
Ingredients
- 1 ½ cups vital wheat gluten
- 14 oz block silken tofu
- 1 tablespoon water
- 2 teaspoons of poultry seasoning (or something like Adobo seasoning also works well!)
- ⅓ cup nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons crushed fennel seeds (optional but highly recommended)
- 1-2 cups of veggie broth for boiling
- 1 serving vegan stuffing
- 3 sheets rice paper
- Optional: springs of fresh rosemary and thin slices of citrus for roasting
For the herb rub:
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 teaspoon paprika
- Good pinch sea salt
- Freshly ground black pepper
- Olive oil for brushing
Method
- 1
In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
- 2
On a piece of parchment paper, form the mixture into a to rectangle roughly 8×10 inches. Place the prepared stuffing into the middle and form it tightly into a loaf in the center. Wrap the seitan around the stuffing, pinching the edges all around so that it's completely sealed. Grease a steamer basket and place the loaf on top.
- 3
Bring a pot or skillet of veggie broth to a simmer (using simply enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Use a kitchen thermometer to check that the center is roughly 160 degrees F and that's when it's done. Remove from the heat.
- 4
Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
- 5
Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
- 6
Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!
Cook notes
You can use any stuffing recipe that you want! I even tested this with boxed stuffing (no shame! I grew up eating it and still kind of love it) and it turned out great.
Per serving
- Serving6 g
- Calories182 kcal
- Carbohydrates12 g
- Protein28 g
- Fat3 g
- Saturated Fat0.3 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat0.4 g
- Cholesterol1 mg
- Sodium595 mg
- Potassium224 mg
- Fiber1 g
- Sugar1 g
- Vitamin A252 IU
- Vitamin C0.1 mg
- Calcium70 mg
- Iron3 mg
