top of page

Vegan Stuffed Roast Turkey with Honey-Mustard Glaze

Credit to Zacchary Bird (@zaccharybird) for this amazing receipe!

When it comes to the chicken-style meat mix, I have tested this with both Deliciou and Unreal Co’s version. Only the Unreal Co version is gluten free out of the brands I have tried so far. Deliciou does worldwide shipping if you don’t have a local version of this product near you.

Vegan Stuffed Roast Turkey with Honey-Mustard Glaze


Makes 1 Roast



  • 250g bread, blended into fresh breadcrumbs

  • 6 tablespoons dairy-free butter

  • 1 large onion, finely diced

  • 1 stalk of celery, finely diced

  • 1/2 orange, juiced & zested

  • 1/3 cup chicken-style broth

  • 1/4 cup beer

  • 1/4 cup nutritional yeast

  • 2 tablespoons fresh chopped sage

  • 1 tablespoon worcestershire sauce (check that it's vegan)

  • 1/2 tablespoon fresh chopped thyme

  • 1/2 teaspoon dry marjoram

  • 1/4 teaspoon fennel seeds

  • salt + pepper

  • 280g dry plant based chicken mix (see above for where to find)

  • 460ml water (or chicken style broth if using Deliciou)

  • 2 tablespoons vegetable oil

  • 1 tablespoon maggi seasoning

  • 1 teaspoon dried sage

  • 1 teaspoon onion powder

  • 3/4 teaspoon dried rosemary

  • 1/2 teaspoon dried marjoram

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon white pepper

  • 1/4 teaspoon liquid smoke

  • 1/4 cup vegan honey or rice malt syrup

  • 2 tablespoons mustard (dijon or american)

  • 1 tablespoon orange juice (from stuffing)

  • 1 tsp garlic powder

  • 2 sheets rice paper

  • Oil for baking

  • Prepare vegan honey recipe in advance if using. Preheat the oven to 150 degrees C. In a small frying pan, fry celery and onion for 5 minutes with 2 tablespoons of the dairy-free butter. Add in the fennel seeds and beer and cook for a further 5 minutes or until most of the liquid has evaporated. Spread breadcrumbs over a baking tray and bake for 5 minutes until beginning to toast.

  • Mix the breadcrumbs with the onion & celery before stirring through orange zest, sage, thyme, worcestershire sauce and nutritonal yeast. Mix in the remaining melted dairy-free butter and then enough of the broth for the mixture to come together. Lay out a sheet of cling wrap and heap the stuffing on top, you may not need all of it. Extra stuffing can be baked for 30 minutes and served alongside the finished roast. Enclose the cling wrap over the stuffing and mould into a log before placing in the freezer as you proceed with the rest of the recipe. Increase the oven temperature to 180c.

  • To prepare the turkey 'meat': in a large bowl, combine chicken mix and all the dry ingredients. Mix through the water, maggi seasoning and liquid smoke and allow to sit for 10 minutes, then stir through the oil.

  • Divide the turkey mixture in thirds. Lay out another sheet of cling wrap and place 2/3 of the turkey mixture on top. Smooth it out until you have an even layer, then place the unwrapped stuffing log on top. Use the cling wrap to close the turkey mince over the stuffing and adjust it until it is completely sealed

  • Using creative license, shape the body of the turkey into as realistic a shape as you please - a simple log will do, or if you're up to it you can use an image of real roast turkey to guide your shaping as I have done. Divide the remaining turkey mixture into quarters and approximate each into a 'wing' before positioning it onto your roast.

  • Prepare a baking tray with a small amount of oil and place your roast on top. In a small bowl, combine all ingredients for the glaze except for the oil and rice paper. Use a pastry brush to spread some of the glaze over the roast before proceeding. Briefly wet each sheet of rice paper with your hands, wiping off the excess and placing it over the roast when it becomes pliable. Use kitchen scizzors to trim the excess and cut the rice paper near the various 'folds' of the turkey so that it evenly covers the roast. Tuck in any loose ends and spread more glaze over the skin.

  • Cover your roast with aluminium foil and bake for 60 minutes, re-glazing as needed (every 20 minutes or so). After an hour, remove the foil and bake for a further 30 minutes or until the skin begins to crisp up and turn golden brown. Carve and serve with your favourite fixings such as gravy, roasted vegetables, green beans, potatoes or just dig right on in while you peruse my brand new cookbook, "Vegan Junk Food" available below.

48 views0 comments

Recent Posts

See All
bottom of page