I make your whole shebang every year for the past 3 years! I make a slightly different seitan turkey now by adding some of my favorite things, but other than that, I use your recipe 100%. Last year my twin sister, my parents and I hosted thanksgiving at our house for the whole family... about 20 people. Most of the attendees were past middle aged and as I'm sure most know, the older someone is, the less open minded they can be to veganism. My twin and I made everything, we made the whole shebang from this video, plus mashed potatoes (with vegan butter and roasted garlic), greens beans, a vegan apple dutch crumble pie, and a vegan pumpkin roulette. Most everyone understood that there would be a degree of vegan food but they didnt realize it was just about a 100% vegan thanksgiving until they got to our house. We were nervous, but we knew that the food tasted great. Long story short... the family was not so happy and willing when they got to our house, I think everyone was definitely disappointed. BUT... by the time the food was on the table and everyone was eating... LITERALLY EVERYONE SAID THAT IT WAS THEIR FAVORITE THANKSGIVING FOOD IN MANY MANY YEARS. They were in love with the stuffing and gravy, and most of them even loved the seitan. They loved the other things as well, but my point is that your recipes in this video are the main star and are just superb! Our cousins quietly begged us to host thanksgiving every year instead of the usual host (these were the same cousins who told us how dissapointed they were when they first found out it would all be vegan, and then look what happened!). I just come back and watch this video every year now a couple days before Thanksgiving as a tradition/ritual. I just love to watch your masterpiece! Thank you soooooo much!
Don't forget that it makes GREAT leftovers - sandwiches, Unturkey noodle soup, casseroles, etc., and it freezes beautifully, so if you make a big one, you can always freeze some for a later meal. Divide it into smaller portions and pull it out when you want a meal.
Thank you! Your delicious recipes and plant-based products are interesting, delicious, easy to replicate (or tweak to personal tastes). Ten star rating! 😀
Mrs.Schinner, Thank you for your great posts.My daughter is allergic to pork,turkey,seafood, dairy, msg and carrageanin. This makes making meals tough and boring but I have started using some of your recipes and they are going over great. I look forward to preparing this one for my family. Your a life saver. I tell you this so you know that what you do is making some one very happy and healthy. God bless and Thank you.
I was one of the lucky ones who used to buy Miyoko's UnTurkey every Thanksgiving (and Christmas) for a number of years whenever it was available. It was my favorite and the 'skin' was divine! I still miss it. I tried making it but, I could not find the Yuba for the skin. (Even without the skin it makes a scrumptious dinner anytime!). Miyoko is a great teacher but, I wish I could get an invitation to her house for Thanksgiving!!!
Thank you Miyoko! I'm new to plant-based eating, at 56 years young I feel as if I am just tasting food for the first time, this is wonderful, can't wait to try this. I just bought your Artisan cheese book. IT's wonderful, thank you again!
This is the best vegan turkey recipe I've seen so far! I'm gonna do this for Christmas in the UK. Thanks so much for such a detailed and thorough recipe video! :)
It was good! I couldn't get hold of any yuba though. :( I think that would have made it even better. I'll probably make it again this year, and I might try using rice paper instead of yuba if I still can't track down any. :)
What a soothing voice! I've just discovered Miyoko's "cheese" at our Carrefour here in the Caribbean and I'm SO impressed by how far you've come and how long you've been doing this. Amazing!
I made this last year for thanksgiving. The taste was absolutely delicious! The only thing I will say is that I found it to be too dense for my liking but it really depends on your preference. I find that wrapping the seitan in foil or cheesecloth and then steaming it for an hour leads to a much more tender texture. It's still chewy (which I like) but has a nice balance. I would also add some fat to the seitan, for instance 1/3 cup of tahini in place of 1/3 cup of vegetable broth (I don't like using plain water for seitan). Her gravy, Yuba skin, basting liquid and stuffing are phenomenal! My favorite thing is probably the yeast flavoring mixture, it's seriously fantastic! So much delicious flavor. As I said the seitan was amazing as well, I just prefer a more tender/lighter texture and therfore prefer to steam it instead of baking/boiling.
I absolutely love how you aren't afraid to take a great big bite of that on your video!! You know when we are really looking forward to the food it has to be a big bite! So cute :)
I first saw you a couple of weeks ago when one of the vegan channels I sub to toured your cheese shop, then today I saw you on another vegan channel making vegan butter and cheese so I clicked on your channel and subscribed and I'm glad I did. You are funny, your food is amazing and I can't wait to buy your vegan cheeses book. Thank you!
Finding this video makes me so happy! Zen and Now Unturkeys were the best, I was so sad when they were no longer available. We tried to make our own, but didn't taste the same....but now....Unturkey for Christmas, yeah! Thank you!!
The stuffing was awesome the gravy delicious. The seitan came out with loads of holes with the consistency of rubber. I did not handle it allot only enough to mix it. I tasted the seitan I wasn't going ahead with the rest of the recipe. I took the seitan put it in the food processor. I mixed it with a flax egg and the stuffing. I made a log shape. I covered it with pepperidge farm flaky pastry which is vegan google it. I baked it for 40 minutes. I made the gravy. It was more of a left over unturkey meal. It was delicious. It was a fail from the original intention.
My seitan came out just like that with a rubber consistency, but what I did is that I steamed it instead of boiling it and it fried it piece by piece, after that I then did the rest of the recipe the way it was told, hope it helps! although I might try your way! thanks for sharing.
You're welcome! I hope this video will make this year's holidays a bit more enjoyable for you. And thank you for being a loyal supporter of the Unturkey!
I just learned about yuba a couple weeks ago and I've been vegan for four years! This looks great, I can't wait to make it for my family for the holidays! Thank you Miyoko!
I am a new vegan and so are my boys. I am so happy I came across this video. Thank you so much for sharing you technique for making a wonderful turkey dinner. Next time could you please have a close of of the finished plate. Thanks again!
Hello Miyoko. I'd never made seitan before but I made some today using your recipe to the letter. (except the skin) WOW! This must be the strangest thing I've ever made - but - IT WORKED!!! Fabulous texture and so tasty. I will be using it in all kinds of dishes and sliced in sandwiches, etc etc. Thank you so, so much. (UK)
"let me show you how I made it" starts at 2:26, before is no visual close-up of the actual dish. I am going to try this today in a smaller batch, it seems to be something I would enjoy eating. Thanks for the recipe, Miyoko
Thanks, as always for your fantastic ideas! Now I know what Yuba is!!! And I can use it in a recipe! Although I highly doubt I'd get away with preparing this for my extended family during the holidays, I'll attempt it for my immediate household.
Like, wow Miyoko❤️😀 I couldn’t stop watching your video 🌹You are super creative! Usually I do a bbq tempeh or a vegloaf for Thanksgiving, I’m definitely inspired by you to try something new❤️
I wonder how it would come out or if it would have a better texture (i’m saying I handful of comments about Texture) with actual beans instead of the garbanzo bean flour?. So maybe adding a tiny bit of agar agar
Interesting recipe. I might try it sometime. I just tried the commercial European butter for the first time and it is amazing. I also just tried the cheddah cheese and it is also amazing.
I didn't hear the temperature or anything else she said. My volume on the video, on the computer, and on my expensive speakers are all at 100% and it's still impossible to hear because she did not use a real microphone. Then an ad plays and it's deafening.
I tried this today following every instruction and it came out tough and rubbery :( What can I do to make it lighter and more open in texture? The stuffing is out of this world, as is the gravy...thank you...
This looks amazing! My partner & I are slowly transitioning to veganism and finding your blog has been one of the best things ever. I will be buying your cheese book as well! Do you have any suggestions for making seitan taste more like chicken and/or pork?
Grose Try using soy sauce or tamari for a depth of flavor. You can also make it using an unbeef or unchicken broth. Better Than Bouillon brand makes a "not chicken" and "not beef" paste that are pretty darn good and are found online or at Whole Foods. If you need any more help feel free to find me on all social media @hudleree:)
Esther Oakley wimberlyswebworksyah www.unturkey.org/2006/12/20/the-unturkey-recipe/ this website is pretty old so i'd save the recipe or buy her cook cook book, The New Now and Zen Cookbook
www.artisanveganlife.com/will-the-real-unturkey-please-stand-up/ All of the recipe is written there. But there are a couple differences, so keep an eye out. For instance the yeast seasoning amoint is all doubled in this video. Also the link says 1/4 a cup of oil for the stuffing but in the video she says 1/2 a cup (I recommend 1/2 a cup, I've made it a few times and it needs the extra oil).
This looks so great! Thank you for taking the time to show us the process. I have one question. What temperature should the oven be when baking the final assembled product. Is it the same as the pre-bake temperature of 350?
I make your whole shebang every year for the past 3 years! I make a slightly different seitan turkey now by adding some of my favorite things, but other than that, I use your recipe 100%. Last year my twin sister, my parents and I hosted thanksgiving at our house for the whole family... about 20 people. Most of the attendees were past middle aged and as I'm sure most know, the older someone is, the less open minded they can be to veganism. My twin and I made everything, we made the whole shebang from this video, plus mashed potatoes (with vegan butter and roasted garlic), greens beans, a vegan apple dutch crumble pie, and a vegan pumpkin roulette. Most everyone understood that there would be a degree of vegan food but they didnt realize it was just about a 100% vegan thanksgiving until they got to our house. We were nervous, but we knew that the food tasted great. Long story short... the family was not so happy and willing when they got to our house, I think everyone was definitely disappointed. BUT... by the time the food was on the table and everyone was eating... LITERALLY EVERYONE SAID THAT IT WAS THEIR FAVORITE THANKSGIVING FOOD IN MANY MANY YEARS. They were in love with the stuffing and gravy, and most of them even loved the seitan. They loved the other things as well, but my point is that your recipes in this video are the main star and are just superb! Our cousins quietly begged us to host thanksgiving every year instead of the usual host (these were the same cousins who told us how dissapointed they were when they first found out it would all be vegan, and then look what happened!). I just come back and watch this video every year now a couple days before Thanksgiving as a tradition/ritual. I just love to watch your masterpiece! Thank you soooooo much!
THIS LADY DESERVES WAY MORE CREDIT THAN SHES GOT. HOLY GOODNESS
She's a freakin genius. Did you see her vegan cheese books?
well, she's a billionaire is my guess with the cheese wheels.... :D so karma did return to her in a nice way
Such a pioneer!
I love this lady. She's so down to earth! Very clever recipe.
Don't forget that it makes GREAT leftovers - sandwiches, Unturkey noodle soup, casseroles, etc., and it freezes beautifully, so if you make a big one, you can always freeze some for a later meal. Divide it into smaller portions and pull it out when you want a meal.
Thank you! Your delicious recipes and plant-based products are interesting, delicious, easy to replicate (or tweak to personal tastes). Ten star rating! 😀
Mrs.Schinner, Thank you for your great posts.My daughter is allergic to pork,turkey,seafood, dairy, msg and carrageanin. This makes making meals tough and boring but I have started using some of your recipes and they are going over great. I look forward to preparing this one for my family. Your a life saver. I tell you this so you know that what you do is making some one very happy and healthy. God bless and Thank you.
Miyoko: please come back and keep posting videos. They are really fun to watch. :( including your neighbor
I was one of the lucky ones who used to buy Miyoko's UnTurkey every Thanksgiving (and Christmas) for a number of years whenever it was available. It was my favorite and the 'skin' was divine! I still miss it. I tried making it but, I could not find the Yuba for the skin. (Even without the skin it makes a scrumptious dinner anytime!). Miyoko is a great teacher but, I wish I could get an invitation to her house for Thanksgiving!!!
I love you for taking that gimongous bite! Thank you as always.
Thank you Miyoko! I'm new to plant-based eating, at 56 years young I feel as if I am just tasting food for the first time, this is wonderful, can't wait to try this. I just bought your Artisan cheese book. IT's wonderful, thank you again!
This is the best vegan turkey recipe I've seen so far! I'm gonna do this for Christmas in the UK.
Thanks so much for such a detailed and thorough recipe video! :)
Ilea Learn Eco How was it?! :)
It was good! I couldn't get hold of any yuba though. :( I think that would have made it even better. I'll probably make it again this year, and I might try using rice paper instead of yuba if I still can't track down any. :)
So yours didn't come out like rubber like Karen's in the comments?
Mouth watering and no turkey 🦃 had to die
D D 🥰 Yes!
NoTurkey is better than Turkey!))
What a soothing voice! I've just discovered Miyoko's "cheese" at our Carrefour here in the Caribbean and I'm SO impressed by how far you've come and how long you've been doing this. Amazing!
you're like the vegan Martha Stewart, it's a good thing. (^ - ^)
miyoko really inspires me to be more creative with my vegan cooking. Love you Miyoko and cheers from santa fe NM
I made this last year for thanksgiving. The taste was absolutely delicious! The only thing I will say is that I found it to be too dense for my liking but it really depends on your preference. I find that wrapping the seitan in foil or cheesecloth and then steaming it for an hour leads to a much more tender texture. It's still chewy (which I like) but has a nice balance. I would also add some fat to the seitan, for instance 1/3 cup of tahini in place of 1/3 cup of vegetable broth (I don't like using plain water for seitan). Her gravy, Yuba skin, basting liquid and stuffing are phenomenal! My favorite thing is probably the yeast flavoring mixture, it's seriously fantastic! So much delicious flavor. As I said the seitan was amazing as well, I just prefer a more tender/lighter texture and therfore prefer to steam it instead of baking/boiling.
you just don't knead it as much, then you are getting a lighter texture.
Looks so amazingly delicious! I would much rather have this than an actual turkey for Thanksgiving. You are so inspiring, thanks for sharing :)
I absolutely love how you aren't afraid to take a great big bite of that on your video!! You know when we are really looking forward to the food it has to be a big bite! So cute :)
Love to come back and revisit this recipe every year!
Peter, I'm glad you enjoyed it! Check out how to make a most wonderful truffled seitan on my blog.
I first saw you a couple of weeks ago when one of the vegan channels I sub to toured your cheese shop, then today I saw you on another vegan channel making vegan butter and cheese so I clicked on your channel and subscribed and I'm glad I did.
You are funny, your food is amazing and I can't wait to buy your vegan cheeses book.
Thank you!
Totally blows my mind she doesn't have at least 500K subs....she's a genius vegan chef!!!!
This lady is gold...
she said "wow this is a whopper of an unbird" 😂♥️
Finding this video makes me so happy! Zen and Now Unturkeys were the best, I was so sad when they were no longer available. We tried to make our own, but didn't taste the same....but now....Unturkey for Christmas, yeah! Thank you!!
The stuffing was awesome the gravy delicious. The seitan came out with loads of holes with the consistency of rubber. I did not handle it allot only enough to mix it.
I tasted the seitan I wasn't going ahead with the rest of the recipe. I took the seitan put it in the food processor. I mixed it with a flax egg and the stuffing. I made a log shape. I covered it with pepperidge farm flaky pastry which is vegan google it. I baked it for 40 minutes. I made the gravy. It was more of a left over unturkey meal. It was delicious. It was a fail from the original intention.
My seitan came out just like that with a rubber consistency, but what I did is that I steamed it instead of boiling it and it fried it piece by piece, after that I then did the rest of the recipe the way it was told, hope it helps! although I might try your way! thanks for sharing.
Karen, me too. Too flat to make turkey-ish. But continuing on
You're welcome! I hope this video will make this year's holidays a bit more enjoyable for you. And thank you for being a loyal supporter of the Unturkey!
Miyoko Schinner Hello ❤️; Have you thought about making these videos again?? I listen very closely, but a mic on you would be helpful🥰
Love that you use your HAND TOOL'S AWESOME thank you so much for sharing wow
Yum! This Unturkey recipe will be on our table this Christmas! Thanks for putting this meal together.
You are so inspiring and engaging. Thank you x
Genius!! Happy Thanksgiving!
Absolutely amazing. I am going to order my seitan now and have a go for Christmas!
AMAZING TECHNIQUE
i just love everytime she says "unturkey" its friggin hilarious
I cannot wait to try this. I used to buy Unturkeys and my whole family loved them!!!
😋😋😋😋😋😋😋
This looks "AMAZING " !!!
Thanks for sharing your delicious recipes.
~ Blessings ~
Omg stop you’re making me crave it!! Lol but seriously you are adorable I love “the whopping unbird”
i look forward to these videos so much!!!!
I’m going to make a Quinoa based stuffing. Going to try and make this Vegan Turkey. I have most of the ingredients. Thanks for sharing your recipes.
OH MY CAT, THIS LOOKS FANTASTIC!!!!
I just learned about yuba a couple weeks ago and I've been vegan for four years! This looks great, I can't wait to make it for my family for the holidays! Thank you Miyoko!
WOW!!! Looks Amazing !! Thank you ! I'm going to make it ! :)
I use water rather than oil to soften my onion mix in & it browns up a treat without burning.
I am a new vegan and so are my boys. I am so happy I came across this video. Thank you so much for sharing you technique for making a wonderful turkey dinner. Next time could you please have a close of of the finished plate. Thanks again!
This woman is amazing! 💗🌱
Love that the dog wants unturkey and gravy at 18:02 and 18:19
Hello Miyoko. I'd never made seitan before but I made some today using your recipe to the letter. (except the skin) WOW! This must be the strangest thing I've ever made - but - IT WORKED!!! Fabulous texture and so tasty. I will be using it in all kinds of dishes and sliced in sandwiches, etc etc. Thank you so, so much. (UK)
This is wonderful! Thank you so much for making this video, Miyoko.
I was never turkey eater, but this is such a clever recipe.
Miyoko you are amazing! This looks fabulous. I think I will try it next winter - Christmas in July.
thank you so much! i'm making this for our "thanksgiving" dinner on thursday! can't wait to eat it!
Thanks for sharing. I WILL be watching this video over, and over . I might try to make it.
The automatic captions crack me up. Great recipe, though! Cooked the turkey twice now and it was well received. Thank you very much!
Defo on the list for thanksgiving!!!!
MY BODY IS READY
This is such a smart recipe! Cant wait to try it
If I can’t find the Yuba, I’m going to use the seasoning for my lentil loaf.
Robin Phillips, you can get it on any Asian supermarkets... it has another name like “bean curd sheets” I hope this helps. I’m making one tomorrow!
Aaahhh I miss these so much! So excited to try making it!!
"let me show you how I made it" starts at 2:26, before is no visual close-up of the actual dish. I am going to try this today in a smaller batch, it seems to be something I would enjoy eating. Thanks for the recipe, Miyoko
Choppini I was looking through comments and read yours exactly when she said it 😀
you're amazing.
So glad your channel was recommended! Subbed!
Thanks, as always for your fantastic ideas! Now I know what Yuba is!!! And I can use it in a recipe! Although I highly doubt I'd get away with preparing this for my extended family during the holidays, I'll attempt it for my immediate household.
Have been making this for a few years now - no Thanksgiving without the UnTurkey! 🙂
could not hear a thing... Thought my volume was low, but it is still at 100%. can you fix the audio in this video please and thank you :).
We made it and it was/is delicious!
Wow. That looks amazing. Hope I can find the "skin" here in Norway.
It's on Amazon.
Like, wow Miyoko❤️😀 I couldn’t stop watching your video 🌹You are super creative! Usually I do a bbq tempeh or a vegloaf for Thanksgiving, I’m definitely inspired by you to try something new❤️
Miyoko you're awesome!
I wonder how it would come out or if it would have a better texture (i’m saying I handful of comments about Texture) with actual beans instead of the garbanzo bean flour?. So maybe adding a tiny bit of agar agar
The seasoning powder is the bomb!
Amazing! She Rocks!
So if your thick skinned already use 1 sheet, if you are thin skinned... use two!
i love you miyoko but some parts of your vid are too hard to hear.
Hi your recipe sounds really yum but do you have a written version I could save to my iPad please! Happy Christmas xx
You are a Goddess. Love this. 💜
Interesting recipe. I might try it sometime. I just tried the commercial European butter for the first time and it is amazing. I also just tried the cheddah cheese and it is also amazing.
I didn't catch what temperature the oven is to cook the unturkey. Did anyone else hear it?
I didn't hear the temperature or anything else she said. My volume on the video, on the computer, and on my expensive speakers are all at 100% and it's still impossible to hear because she did not use a real microphone. Then an ad plays and it's deafening.
Thank you for sharing! This looks so yummy!
This would be a good thing, if I weren't gluten free.
Looks amazing ! What is the amount of your bread crumbs?
I enjoyed watching your channel. thank you. I agree you are the vegan Martha and you are gold.
You are a Genius!!
This looks amazing
This looks great. About how many servings is it?
It feeds a bunch - about 12 servings, plus leftovers for sandwiches!
If you didn't want "turkey and dressing" could this Un-Turkey be good for Un-Turkey sandwiches without the "skin" of course?
I tried this today following every instruction and it came out tough and rubbery :( What can I do to make it lighter and more open in texture? The stuffing is out of this world, as is the gravy...thank you...
For seitan in general it is good to knead thoroughly and not to boil ... rather simmer it. Boiling will make it spongy/rubber-like. Best!! Max
nice instruction!! I want to try it.
Beautiful, thanks
Thank you Miyoko. I gave your name to Craftsy, because I want to learn deeper about vegan cheese. And this recipe is really sounds good
Brilliant!!
thank you , perfect timing!
I can't wait to make that! Awesome!
This looks amazing! My partner & I are slowly transitioning to veganism and finding your blog has been one of the best things ever. I will be buying your cheese book as well! Do you have any suggestions for making seitan taste more like chicken and/or pork?
Grose Try using soy sauce or tamari for a depth of flavor. You can also make it using an unbeef or unchicken broth. Better Than Bouillon brand makes a "not chicken" and "not beef" paste that are pretty darn good and are found online or at Whole Foods. If you need any more help feel free to find me on all social media @hudleree:)
I would love to see you do a vegan ramen recipe❤
this looks really good I have to try it!
I would love to see the sukiyaki video. Why was it not included with the other videos?
This looks wonderful. The instructions aren't written down anywhere are they? I'd love to make it but I'm not a big fan of recipe videos. :-/
Esther Oakley wimberlyswebworksyah www.unturkey.org/2006/12/20/the-unturkey-recipe/ this website is pretty old so i'd save the recipe or buy her cook cook book, The New Now and Zen Cookbook
where can i get a printable copy
www.artisanveganlife.com/will-the-real-unturkey-please-stand-up/
All of the recipe is written there. But there are a couple differences, so keep an eye out. For instance the yeast seasoning amoint is all doubled in this video. Also the link says 1/4 a cup of oil for the stuffing but in the video she says 1/2 a cup (I recommend 1/2 a cup, I've made it a few times and it needs the extra oil).
Miyoko, you are a genius. I am going to make this!
Awesome!
Those who were successful with the baking... What brand of vital wheat gluten?
Amazing. Got to try. Thanks. I just bought you first book, by the way.
I love you!!!!!!!!!!!!!! Miyoko you are amazing!!!!! Sugoi!!!!!!
Are there any good gluten free flours that are best for this dish for people with gluten intolerant allergys?
This looks so great! Thank you for taking the time to show us the process. I have one question. What temperature should the oven be when baking the final assembled product. Is it the same as the pre-bake temperature of 350?