Stuffed “No-Turkey” Wrapped in Gaz’s Streaky “Bacon” Recipe

Bake this tasty vegan turkey, stuffed with sweet potatoes and chestnuts and wrapped in homemade vegan bacon. It’s worth the effort!


This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough to help reduce the amount of people having meat on their dinner tables at Christmas – the flavours are incredible!

Serves 8

Cooks In: 120 minutes

Difficulty: 7/10


For the “turkey” wet ingredients

  • 240ml (1 cup) soy or oat milk
  • 10g (1/2 cup) dried mushrooms
  • olive oil, for frying
  • 1 onion, finely chopped, sautéed until soft
  • 3 garlic cloves, finely chopped, sautéed until soft
  • 120ml (1/2 cup) white wine
  • 50g (1/4 cup) tinned chickpeas (garbanzos), drained and rinsed
  • 110g (4oz) firm tofu, patted dry
  • 3 tbsp white miso paste
  • 2 tsp maple syrup
  • 1 tbsp dried tarragon
  • 1 tbsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp dried sage
  • 1 tsp cayenne pepper
  • 2 tsp sea salt
  • 1 tbsp cracked black pepper

Dry ingredients

  • 300g (2 3/4 cups) vital wheat gluten
  • 50g ( 1/2 cup) chickpea (gram) flour
  • 2 tbsp nutritional yeast

For the broth

  • 960ml (4 cups) vegetable stock
  • 480ml (2 cups) white wine
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 onion, quartered
  • handful of dried mushrooms
  • 1 bay leaf
  • 3 garlic cloves, peeled
  • pinch of sea salt and pepper

For the rub

  • 4 tbsp mixed dried herbs
  • 1 tsp cayenne pepper
  • 1/2 tsp onion salt

For the stuffing

1 quantity Sweet potato and chestnut stuffing (see below), skipping the final step

11/20/2019 3:51:16 AM

Wow! The recipe sounds very delicious! I have a question, can it be made with almond milk?

11/15/2019 8:22:17 AM

So now Mother Earth News is pushing veganism? Sigh!!!!!!!!

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