Name: Stuffed Vegan “Turkey”
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1.5 cups vital wheat gluten; 14 ounces silken tofu; 1 tbsp water; 2 teaspoons poultry seasoning; 0.333 cup nutritional yeast; 2 teaspoons garlic powder; 1 tsp onion powder; 1 tsp salt; 2 teaspoons crushed fennel seeds; 2 cups vegetable broth; 3 sheets rice paper; 1 batch vegan stuffing; springs of fresh rosemary and thin slices of citrus; 0.5 tsp dried thyme; 0.5 tsp dried parsley; 1 tsp paprika; 2 pinches sea salt; black pepper; olive oil

Elevate your holiday table with this Stuffed Vegan Turkey! A flavorful seitan loaf stuffed with your favorite vegan stuffing, wrapped in crispy rice paper, and roasted to perfection. This is my take on a Homemade Tofurky recipe!

Dinner

1 h 20 m

American

Food with Feeling

April 23, 2026

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From the Cook

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Stuffed Vegan “Turkey”

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Ingredients

Warning0 allergens identified

Stuffed Vegan “Turkey”

1 ½ cups vital wheat gluten

14 ounces silken tofu

1 tbsp water

2 teaspoons poultry seasoningor something like Adobo seasoning also works well!

⅓ cup nutritional yeast

2 teaspoons garlic powder

1 tsp onion powder

1 tsp salt

2 teaspoons crushed fennel seedsoptional but highly recommended

2 cups vegetable brothfor boiling

3 sheets rice paper

1 batch vegan stuffing

springs of fresh rosemary and thin slices of citrusoptional for roasting

Herb Rub

½ tsp dried thyme

½ tsp dried parsley

1 tsp paprika

2 pinches sea salt

black pepper

olive oil

Instructions

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Instructions

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.

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.

Bring a pot or skillet of veggie broth to a simmer (using just 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.

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.

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.

Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

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.