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Stuffed No-Turkey Roll

Stuffed No-Turkey Roll

Prep: 1 hr
Cook: 3 hr
Total: 4 hr
Servings: 8

If you're in the mood for making a special dinner this Holiday, try my vegan stuffed no-turkey roll. Yes, it requires quite a bit of time and effort but it's so much worth it!

Author Slavic Vegan
by Slavic Vegan
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Stuffed No-Turkey Roll with Gravy and Cranberry Sauce (8 Servings)
Needed Kitchenware: Cooking pot, sauté pan, blender, stand mixer, oven, cheesecloth, kitchen twine, large deep baking dish with cover, aluminum foil (optional), saucepan
Seitan Roll
  • 250 g vital wheat gluten
  • 50 g chickpea flour
  • ½ large onion, diced
  • 1 garlic clove, minced
  • 100 g firm tofu
  • 5 g dried porcini mushrooms
  • ½ tsp garlic powder
  • ½ tsp sage, ground
  • ½ tsp coriander, ground
  • ¼ tsp cayenne pepper, ground
  • ¼ tsp smoked paprika
  • ¼ tsp nutmeg, ground
  • 1 tsp sea salt
  • 2 tbsp sunflower seed oil
  • 2 tbsp soy sauce
  • ½ cup plant-based milk
  • 150 ml vegetable stock
  • ground black pepper, to taste
  • ¼ c black rice
  • ½ large onion, diced
  • 1 garlic clove, minced
  • 1 tsp fresh rosemary, minced
  • 150 g cremini mushrooms, chopped
  • ½ cup butternut squash, diced
  • 1 tbsp soy sauce
  • ground black pepper, to taste
  • 1 tbsp sunflower seed oil
Rub Spice Mix
  • ½ tsp sea salt
  • ground black pepper, to taste
  • 1 tsp sweet paprika
  • ½ tsp sage, ground
  • ½ tsp marjoram, ground
  • 700 ml vegetable stock
  • 2 tbsp soy sauce
  • 1 medium onion, quartered
  • 3 garlic cloves
  • 5 g dried procini mushrooms
  • 1 bay leaf
  • 4 allspice berries
  • 2 sprigs rosemary
Cranberry Sauce
  • 150 g fresh cranberries
  • 1 cinnamon stick
  • 1 star anise
  • zest of ½ lemon
  • ½ tsp fresh rosemary, minced
  • 3 tbsp sugar
  • 3 tsbp water
  • 2 tbsp English mustard
  • 1 tbsp maple syrup
  • remaining broth after cooking seitan roll
  • 100 g cremini mushrooms, diced
  • 2 tbsp cornstarch
  • ¼ cup plant-based milk
  • 1 tbsp vegan butter or olive oil
Recipe Directions


  • Let's start by preparing the stuffing. Cook the black rice according to the package instructions, usually in a double amount of water for 35-40 minutes.
  • Heat the 1 tbsp sunflower seed oil from the stuffing ingredient list in a pan over medium heat. At this time, you can sauté the garlic and onion for both the stuffing and seitan base. Sauté veggies until soft and translucent, take out half of it and set aside for the seitan.
  • Add the rosemary, mushrooms, butternut squash, and soy sauce. Sauté for about 5 minutes until all liquid is evaporated. Now add the cooked rice, black pepper, and stir well. Switch off the heat and set aside.
  • For the seitan base blend all ingredients except vital wheat gluten and chickpea flour in a blender until super smooth. In a bowl of a stand mixer, mix wheat gluten and chickpea flour. Then pour the wet ingredients into the dry ingredients bowl. With a dough hook attached, knead the dough for 10 to 12 minutes until the gluten strings are formed.
  • Transfer the dough onto a clean working surface and knead by hand for a minute. Form a smooth ball, cover with a kitchen towel, and let it rest for 20 minutes. This will make the dough more elastic and easier to roll.
  • Preheat oven to 350°F (180°C).
  • Roll seitan dough into a rectangle about ½ inch thick. It may seem difficult at first but it will get better. Pull the edges with your hands to make it easier.
  • Now put the stuffing in the middle of the rolled seitan. Gently press it with your hands and give it a shape of a log. Then fold one side and roll it. Tuck the ends in. Then rub it generously with the rub spice mix.
  • Wrap the seitan roll tightly in few layers of cheesecloth and secure the ends with twine. If you like, you can tie it up in several places to make it look more appealing.
  • Now let's create the broth that the seitan roll will cook in. Pour the 700 ml of vegetable stock and 2 tablespoons of soy sauce into a deep baking tray or a baking dish (I used a 8.5x12.5 inch baking dish). Place the seitan no-turkey roll in the middle and spread the garlic, onion, and dried mushrooms around. Add the allspice, bay leaf, and rosemary around. Cover with the baking dish cover or use aluminum foil. Place in the oven for 1 hour.
  • In 1 hour remove the dish from the oven and carefully turn seitan roll. Cover and put it back for another hour.
  • Meanwhile, let's make the cranberry sauce. Put all the cranberry sauce ingredients in a saucepan and bring to boil. Lower the heat and let it simmer until the berries start to burst. Continue cooking for about 7 minutes until the sauce thickens. Let it cool completely and remove the spices before serving.
  • When the seitan is done remove it from the broth and let it cool slightly before unwrapping the cheesecloth. (If making no-turkey roll one day ahead, wrap it in a cling film and place in a fridge. Continue onto the next step when ready using the same baking temperature.) Set aside the broth to make the gravy later.
  • To finalize the roll, brush the seitan roll with the glazing ingredients and bake for 25-30 minutes to heat thoroughly.
  • While your vegan turkey roll is baking, let's make the gravy. Strain the remaining broth. Heat vegan butter or oil in a pan over medium heat. Add mushrooms and sauté for 3-5 minutes. Pour the broth in and bring it to a boil. Then let everything simmer for some time until part of the liquid evaporates. Taste it for desired richness.
  • Dissolve cornstarch in plant based milk, whisk until thoroughly combined with no clumps, and then pour the slurry into the gravy pan to thicken the gravy. Stir or whisk constantly for a minute and switch off the heat.
  • Slice vegan no-turkey roll and serve it with gravy, cranberry sauce and side dish of your choice.
Recipe nutrition

Nutritional Information

Yield: Stuffed No-Turkey Roll with Gravy and Cranberry Sauce
Servings: 8
Information per serving:
Energy: 311.6 kcal
Carbohydrate: 30.3 g
Protein: 29.1 g
Fiber: 3.9 g
Sugar: 10.2 g
Fat: 3.9 g
Monounsaturated Fat: 2.7 g
Polyunsatured Fat: 4.4 g
Omega-3: 0.1 g
Omega-6: 4.3 g
Saturated Fat: 1.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 22.7 mg 5% DV
Folate: 43.6 µg 11% DV
A: 67.9 IU 10% DV
B1: 0.1 mg 9% DV
B2: 0.2 mg 16% DV
B3: 1.9 mg 14% DV
B5: 0.9 mg 18% DV
B6: 0.2 mg 13% DV
B12: 0 mg 0% DV
C: 7.2 mg 10% DV
D: 7.5 IU 1% DV
E: 3.1 mg 21% DV
K: 5.2 µg 6% DV
Calcium: 120.3 mg 12% DV
Copper: 0.4 mg 40% DV
Iron: 3.4 mg 19% DV
Magnesium: 44.8 mg 14% DV
Manganese: 0.6 mg 32% DV
Phosphorus: 183.7 mg 26% DV
Potassium: 403.3 mg 9% DV
Selenium: 21.4 µg 39% DV
Sodium: 629.6 mg 42% DV
Zinc: 1.1 mg 14% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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