Stuffed Plant-based Turkey Breast & Stuffing

Dinner Recipes

Stuffed Turkey Breast! When I started playing around with this recipe, I was doubtful.  However, this Stuffed Non-Turkey Turkey Breast is the bomb!

This Vegan Stuffed Turkey Breast Recipe has double the stuffing for side-dish leftovers. Serves 2.

Stuffing Ingredients and Directions.
1 stalk of celery (cleaned and diced)
1/2 medium yellow onion, diced
8-9 medium baby bella mushrooms, cleaned and sliced
1 head of garlic, roasted
1/2 a delicious apple, chopped
2 TBSP olive oil
1/8 cup cheap red wine
1/4 cup or more as needed of mushroom broth
fresh rosemary
fresh thyme
garlic salt
1.5 Beyond Meat Sausages

Chop Beyond meat and saute with a bit of olive oil.

Snip the top of a head of garlic. Wrap it in tinfoil and bake on 400 for 45 minutes. Let cool.

Put oil and mushroom broth is a large pan and start simmering all ingredients except the apple and bread, thyme and rosemary.

When all elements are saute-ed, add Beyond Meat sausage and stir in.  Set aside and stir in apple and bread, rosemary and thyme and chestnuts.  Make sure bread is fully coated and liquid is soaked through.

Stuffe Turkey Breast by Elysabeth Alfano

Stuffed Turkey: Makes 2 Turkey Breasts
1 can of 15.5oz chickpeas drained
3 TBSP cheap red wine
3/4 cup + 2 TBSP mushroom broth
2 TBSP Braggs Amino Acid
3 TBSP nutritional yeast
1 teaspoon onion salt
1 teaspoon garlic salt
1 heaping TBSP tomato paste
fresh rosemary
fresh thyme
1.5 cup wheat gluten

Blend together. Don’t knead, just combine and knead once or twice with hands and take half and roll into a ball.
On a piece of parchment paper, roll out to 1/4 inches thick and 5 inches wide.

Add stuffing down the center and then gently peel up the turkey dough and roll it over the stuffing, making a burrito shape. Mold with your hands. Do same on the second.

*Put any extra stuffing aside.

Pour 3 cups of mushroom broth at the bottom of a steamer-sauce pan.

Put the stuffed rolls on a piece of tin foil and lay on top of the steamer and steam for 30 minutes with lid on. Baste in the mushroom broth and steam for another 30. Remove from heat and let sit in steamer for 10. Remove from steamer and let sit for 10.

For the extra stuffing, add dry bread cubes 1/2″x1/2″ or so to the stuffing. No need to do this inside the “Turkey Breast” since that is already made of wheat gluten. But if you have extra, you can make a stuffing side dish by adding bread cubes and a bit more olive oil and mushroom broth for it to soak up. People love to have an extra side of stuffing. Mix thoroughly until bread is soaked. Keep warm.

Stuffed Turkey Breast by Elysabeth Alfano

Gravy: 4 TBSP nutrition yeast, 4-5 sliced mushrooms, just under a 1/4 cup red wine, salt to taste, 3/4 cup mushroom broth.  Simmer together until thick. Add more nutritional yeast if needed. Put aside and keep warm.  Pour over Stuffed Turkey Breast.

This Turkey can be frozen. When you defrost, do not bake as it will dry them out. Steam again over mushroom broth. Pour gravy over. Freezes best when wrapped in plastic wrap first and then tin foil.

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Stuffed Turkey Breast by Elysabeth Alfano

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