Miyoko's UnTurkey

Watch Miyoko as she recreates for you her famous UnTurkey with gravy and stuffing.

[@shirinf333]

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!

[@kaylafua9181]

THIS LADY DESERVES WAY MORE CREDIT THAN SHES GOT. HOLY GOODNESS

[@cubul32]

She's a freakin genius. Did you see her vegan cheese books?

[@thetruth4865]

well, she's a billionaire is my guess with the cheese wheels.... :D so karma did return to her in a nice way

[@christinebeasley4013]

Such a pioneer!

[@mariadiantherese9663]

I love this lady. She's so down to earth! Very clever recipe.

[@thevegangoodlifewithmiyoko]

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.

[@janetchesal6964]

Thank you! Your delicious recipes and plant-based products are interesting, delicious, easy to replicate (or tweak to personal tastes). Ten star rating! 😀

[@pianojorge]

This lady is gold...

[@x777aria]

she said "wow this is a whopper of an unbird" 😂♥️

[@jenny0184]

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!!!

[@bananakuromi]

Miyoko: please come back and keep posting videos. They are really fun to watch. :( including your neighbor

[@amybethhurst]

I love you for taking that gimongous bite! Thank you as always.

[@joelongstaff7601]

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.

[@betsyr125]

Miyoko does it again!!!! AMAZING !!! 🙌🏼😍👏🏼

[@DD-ng3bj]

Mouth watering and no turkey 🦃 had to die

[@davetriplett8109]

D D 🥰 Yes! NoTurkey is better than Turkey!))

[@jjv1854]

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!

[@eggmerelda]

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! :)

[@shirinf333]

Ilea Learn Eco How was it?! :)

[@eggmerelda]

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. :)

[@hihoney2494]

So yours didn't come out like rubber like Karen's in the comments?

[@tehepicfail1009]

you're like the vegan Martha Stewart, it's a good thing. (^ - ^)

[@shirinf333]

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.

[@Choppini]

you just don't knead it as much, then you are getting a lighter texture.

[@carolynblakeney966]

Love to come back and revisit this recipe every year!

[@II-gj7vq]

adding the skin to the gluten turkey is genius I just love your show and yes I know that you are a cheese maker and I'm so excited all the things that you're doing you're so amazing thank you for taking the time to share with us your recipes and the way that you do things I'm so happy that I'm subscribed to your channel and can't wait to see more more more of your videos and hopefully someday I'll get to taste your beautiful artisan cheese

[@kelliem8750]

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 :)

[@BunnyViva]

Looks so amazingly delicious! I would much rather have this than an actual turkey for Thanksgiving. You are so inspiring, thanks for sharing :)

[@Vogeln]

This is wonderful! Thank you so much for making this video, Miyoko.

[@Littlething41]

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!

[@Nettkin]

You are so inspiring and engaging. Thank you x

[@sebastianlujan8872]

miyoko really inspires me to be more creative with my vegan cooking. Love you Miyoko and cheers from santa fe NM

[@CDNmukherji]

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!!

[@janetchesal6964]

Yum! This Unturkey recipe will be on our table this Christmas! Thanks for putting this meal together.

[@JulieFaithMikael]

Miyoko you are amazing! This looks fabulous. I think I will try it next winter - Christmas in July.

[@mariadiantherese9663]

Genius!! Happy Thanksgiving!

[@thomassurprenant8896]

I absolutely love this and thank you so much for the video ♥️♥️♥️♥️

[@Pug40]

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!

[@jvalle182]

This woman is amazing! 💗🌱

[@thelorax804]

This recipe is incredible! Thank you for your delicious vegan creations. I've had difficulty finding yuba but it makes this dish sooo good 😋

[@smallfootprint2961]

Looks so good. I used to get seitan at the health food store, but haven't had it in years. Now I might be able to make it. Thanks for this video. Glad it's still on KZbin.

[@amhar5748]

Aaahhh I miss these so much! So excited to try making it!!

[@tropicalgoddess22]

i look forward to these videos so much!!!!

[@robind.phillips2129]

Thanks for sharing. I WILL be watching this video over, and over . I might try to make it.

[@heytheregeorgeygirl]

Absolutely amazing. I am going to order my seitan now and have a go for Christmas!

[@gggusc11]

The holidays have not been the same since the UnTurkey disappeared from the store freezer. I was in a fit trying to find it that first year and went from store to store, of course to no avail. I am hopeful that it will be available someday. Thank you Miyoko for posting this video.

[@jessalinnguyen1504]

This is such a smart recipe! Cant wait to try it

[@anitavirginillo]

Defo on the list for thanksgiving!!!!

[@bakedsillynorcal7710]

You are wonderful! Thank you for ur amazing cheeses ❤️

[@marie32097]

Thank you for sharing! This looks so yummy!

[@JulianEaton]

This is a really cool post & so much better than Tofurky. Thank you for leaving no stone unturned. Your creativity is inspiring & helps Vegans feel included in our holiday meal traditions.

[@xtina1fan]

Omg stop you’re making me crave it!! Lol but seriously you are adorable I love “the whopping unbird”

[@amykatz4723]

I cannot wait to try this. I used to buy Unturkeys and my whole family loved them!!!

[@edyann]

So glad your channel was recommended! Subbed!

[@adamwalker1563]

I love you doing what you do!

[@carmenmarcinkiewicz7149]

That looks AMAZING

[@riley9663]

It's looks so easy and fun to make, My Vege friends will go nuts over this. I already have everything to make this. Thank you so much.

[@carlic7923]

😋😋😋😋😋😋😋 This looks "AMAZING " !!! Thanks for sharing your delicious recipes. ~ Blessings ~

[@Gina-bt7qk]

I made your vegan cultured butter, Miyoko, and it came out beautifully! Thank you so much for sharing these things with us!

[@barbararunge5378]

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.

[@shawnette1]

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❤️

[@robertbennett6013]

Miyoko you're awesome!

[@lgarziano]

thank you so much! i'm making this for our "thanksgiving" dinner on thursday! can't wait to eat it!

[@bmtndog318]

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.

[@Cogey]

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!

[@jeremysky7708]

This looks amazing

[@robind.phillips2129]

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.

[@peterpyrreb470]

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)

[@naturalordermage]

AMAZING TECHNIQUE

[@dofdestiny10]

thank you , perfect timing!

[@seattlejayde]

You are a Genius!!

[@UTYuetu]

Never seen one with a skin before. Looks delicious 😋

[@cindystrother7710]

Love that you use your HAND TOOL'S AWESOME thank you so much for sharing wow

[@lemon4grss]

Beautiful, thanks

[@monicawilliams0620]

Thank You So Very Much✨ You’re Amazing

[@EB-db9de]

Brilliant!!

[@jacksnedden8161]

Totally blows my mind she doesn't have at least 500K subs....she's a genius vegan chef!!!!

[@michellejackson7109]

this looks really good I have to try it!

[@jooliebeanpajoolie4244]

You are a Goddess. Love this. 💜

[@thegirlwhospeaks236]

Amazing! She Rocks!

[@thegirlwhospeaks236]

So if your thick skinned already use 1 sheet, if you are thin skinned... use two!

[@CreepyUnicorn]

I can't wait to make that! Awesome!

[@drgatita]

OH MY CAT, THIS LOOKS FANTASTIC!!!!

[@dawnitalutz1953]

nice instruction!! I want to try it.

[@samuelhenton3258]

You are awesome!

[@alexanderlisa100]

I enjoyed watching your channel. thank you. I agree you are the vegan Martha and you are gold.

[@TheMarkmcintyre]

you're amazing.

[@davidh8904]

Whoooaa! Thank you SOOOO much! I never thought about pre-baking the seitan before simmering; it makes so much sense. whenever I tried to simmer seitan I got that disgusting brainy mass that was almost inedible. I have tried the simmering with cheesecloth thing which works to some extent, but this makes so much more sense. I genuinely appreciate this video. I will test flight this un-turkey and let you know how it flies.

[@lauren-zz4rw]

+David H how did it go? I really want to make this for xmas this year...is it as good as it looks?

[@davidh8904]

+lauren I ended up going with a carrot seed loaf for TG. I am currently making the un-turkey. I'll let you know how it turns out, so far so good. Resist the temptation to knead (I couldn't resist).

[@suqiit]

so how did it come out?

[@Shirxoxo]

how did you like it??

[@BostonBB]

David H we are curious. How did it come out? All tips and advice welcomed.

[@origami_canoe1952]

i just love everytime she says "unturkey" its friggin hilarious

[@lothrop53]

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.

[@kanunandradechacon4494]

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.

[@kalo924]

Karen, me too. Too flat to make turkey-ish. But continuing on

[@earthamessenger3149]

WOW!!! Looks Amazing !! Thank you ! I'm going to make it ! :)

[@nijinokanata111]

Awesome!

[@halinanowak-malisiewicz9553]

Thank you Miyoko for a delicious healthy unturkey meal I can’t wait to make it (: Btw could please tell me what oven temperature should I use? 350F or 325F?

[@Millienfilm81]

I love this woman and her products. That smoke Vegan cheese spread goes great with a joint and a beer. Hail Miyoko.

[@townsendstephen]

Amazing. Got to try. Thanks. I just bought you first book, by the way.

[@grose2392]

@huddleree, thanks for the tips!

[@charelW]

I was never turkey eater, but this is such a clever recipe.

[@animalsareourangels93]

Dear Miyoko, you are simply amazing!! It looks so good. You make us proud to be Vegan. I was just curious if you sell your products in Canada? Many thanks Miyoko, Respectfully, Susan!!!

[@Lusyydia]

The automatic captions crack me up. Great recipe, though! Cooked the turkey twice now and it was well received. Thank you very much!

[@DawsontwinA]

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?

[@thevegangoodlifewithmiyoko]

Peter, I'm glad you enjoyed it! Check out how to make a most wonderful truffled seitan on my blog.

[@thevegangoodlifewithmiyoko]

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!

[@davetriplett8109]

Miyoko Schinner Hello ❤️; Have you thought about making these videos again?? I listen very closely, but a mic on you would be helpful🥰

[@elsjemassyn8921]

One classy lady 👍

[@GothicaBeauty]

I use water rather than oil to soften my onion mix in & it browns up a treat without burning.

[@theelizabethan1]

From Miyoko's book, "The Now and Zen Epicure" .... (Watch entire video carefully to confirm each step!) Prepare the key component:. a Special, poultry-like Seasoning Mixture Powder (This goes into each aspect/phase of the "UnTurkey" -- the Seitan, the Stuffing, the basting Liquid, and the Gravy). Ingredients for SEASONING MIXTURE: 2 cups Nutritional Yeast flakes 2 Tbsp. Sea Salt 1 tsp. each of Ginger and Turmeric 1 tsp. each of Black Pepper, Marjoram, Paprika, Rosemary, and Tarragon 4 tsp. each of Sage, Thyme, Garlic Powder, Onion Powder, and Celery Seed Place all in a Blender and pulse. ---------------------------- To make the "meat" of the unbird -- the SEITAN: 3 cups Water 3 Tbsp. Soy Sauce 1/4 cup Garbanzo Flour/Chick Pea Flour Generous cup of the Seasoning Mixture Whisk thoroughly, then add: 4 cups of Vital Wheat Gluten Mix until all comes together, scraping sides -- no need to knead, just stir. Place on baking sheet pan. Pre-bake this mass at 350 degrees for 30 minutes. (This step puffs up, then deflates, and minimizes ballooning up of the Seitan during the boiling stage later.) In a large pot, place the baked mass of Seitan and cover with Water. Add: 1/2 cup Seasoning Broth 1/3 cup Soy Sauce Cover and bring to boil, watching to prevent over boiling. Simmer about 1 hour. Adjust taste if necessary, with additional Seasoning Mix and/or Soy Sauce. ------------------------ Bread STUFFING: In a large skillet or Dutch oven, heat 1/2 cup Oil -- Canola, Olive, or other oil. Add: 1 lg. Onion, chopped 3 or 4 Carrots, chopped 3 or 4 Celery stalks, diced Sea Salt Combine and saute just until sweated. Prepare Bread Crumbs: Place Bread Crumbs into shallow baking sheet pan. Toast in oven at 350 degrees. (May also air dry in a tray for a day or two.) Transfer to a large container. Stir in herbs:. Rosemary, Sage, Thyme, and a little Celery Seed. Stir in cooked Vegetables, mixing well to distribute oil. Moisten with 3 to 4 cups of Broth. (Optional: chopped Apples, Chestnuts, sauteed Mushrooms, etc. ) Moisten as needed with additional Seasoning Liquid. ---------------------------- To create the UnTurkey: Remove the Seitan from pot and cool. Reserve broth. Assemble as described above. Create a base for the the by cutting off a wider side of a portion. Partially cut thru this piece and spread apart to form a connected layer. Place in bottom of Yuba-lined baking pan. (Retain the highest mounded side for the "breast" top & body.) To assemble the "Skin": Use 2 sheets of Yuba (Bean Curd sheets from Soy Milk film found in Asian grocery stores). Thaw if using frozen Yuba sheets. If using dehydrated Yuba sheets, reconstitute by soaking in water. (Avoid oversoaking -- as well as over-exposing to air after soaking. The newer Fresh sheets should require no, or very little, soaking.) Lift up Yuba sheets, squeeze out soaking water. Transfer to a bowl with the Basting Liquid and immerse. Remove Yuba sheet and line bottom of a baking pan, letting edges hang over the sides. Place the cut, flattened Seitan layer atop of Yuba sheet. Pile Bread Stuffing onto this base, forming a mound as high as possible -- forming into a "turkey" shape. Top with remaining Seitan:. Partially cut into the heart of the mass and spread to create a tent. Position atop the heap of Stuffing simulating the dome of a bird breast & body. Squeeze the second Yuba sheet. Drape over the UnTurkey, folding under corners and tucking in. Baste with broth Seitan was boiled in. Bake excess Stuffing in another pan for a side dish. For Basting Liquid/Gravy Broth: 1/4 cup Seasoning Liquid 2 cups each:. White Wine and Soy Sauce Baste the surfaces of the Yuba-tented UnTurkey with the cooking broth. Bake for 30 - 45 minutes. ---------------------------- To make GRAVY : Add 1/4 cup Oil to pan juices which Seitan was browned in. Stir in 3 - 4 Tbsp. flour. Cook into a roux. Add Seasoning Broth Liquid and cook until thickened. Add more Seasoning Mixture/ Broth as needed.

[@billjoe39]

if you don't have commercial vital wheat gluten powder ( not always easy to find in stores) follow the recipe for seitan, i.e, whole wheat or regular flour that has been soaked enough times in water to remove it's starch content.....the spices can then be kneaded into the gluten mixture

[@kellynormaqn695]

We made it and it was/is delicious!

[@seattlejayde]

Miyoko, you are a genius. I am going to make this!

[@thavylor]

Thank you for sharing.

[@ashjohann]

That's three tablespoons of soy sauce?! I totally LOL'd!!! I love soy sauce too! Thanks for the recipe!

[@lasharonbrown9454]

The seasoning powder is the bomb!