Vegan Field Roast Turkey Recipe

Posted by in Christmas, Cooking, Easter, Lunch/Dinner, Thanksgiving | 0 comments








Hello & Happy Monday!!





While millions of families around the world will be coming together this week to break bread, this is the perfect time to also spread love.



and it begins with your fork



As one who wasn’t plant based growing up, I can recall many holidays enjoying turkey. I admit, it was a “tradition”, thus I enjoyed it as I associated it with the holidays.



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but it’s almost 2016, and it’s time to make new traditions in the way we live and more importantly in the food we choose to nourish our bodies. 





I have to be honest and say that I’ve tried various faux turkeys before, and I’m sure many others would agree, they just weren’t that impressive. 






Instead of just throwing something together last minute, this year, I decided to actually make a recipe that was not only flavorful, but pleasing to the eye. 




If you need to take your vegan turkey skills to the next level this year and really wow your friends and family. I highly recommend this recipe!!


(Serving tray provided by






Why this recipe rocks: 




Nutrient Dense




Non Vegan Approved






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Also, you can make a sandwich with it lol.. 

























PicMonkey Image





Field Roast Turkey
Serves 8
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  1. 1 lb brussles
  2. 1 cup pearled yellow onions
  3. 1-2 cups kale
  4. 1 sprig sage
  5. 1/2 butter
  6. 1 tsp sea salt
  7. 1 large butternut squash - peeled, cubed
  8. 1/4 cup cranberries
  9. 3 tbsp pumpkin seeds
  10. 1 Field Roast Tofurky
  11. 2 tbsp olive oil
Brussles Balsamic glaze
  1. 1/2 cup balasalmic
  2. 1 tbsp sugar
  1. gravy packet
  2. water as needed
  3. 1 tsp sea salt
  4. 1 tsp pepper
  5. 1 tsp garlic powder
  1. Preheat the oven on 350. Peel and cube the squash.Peel the pearl onions, wash and slice brussels, and remove the kale from the stems. Place all in a large pan with the roast.
  2. In a small sauce pan heat butter and minced garlic, cook for 3-4 minutes until slightly brown. Add the sea salt and minced sage and combined for 1 minute. Remove from heat and Pour the mixture over the kale, butternut squash, and onions (leave out the brussels)
  3. Add the roast to the veggies and cook in the oven for 30 minutes. until veggies are soft. (If you want to preserve the kale more, add it towards the end) - Coat the roast in a little bit of olive oil
Balsamic glaze
  1. In a small pan over medium heat add balsalmic vinegar and sugar, cook until the mixture thickens. Once thickened pour over the brussles in a pan and evenly coat them. Roast in the oven with the faux roast for 15-20 minutes until crispy, toss them in between. Once almost cooked toss them in with the roast.
  1. To make the gravy use the packet provided in the box and add the water and spices. Should thicken within 7 minutes and actually is quite good!
  2. Enjoy warm, top with cranberries, pumpkin seeds, and minced sage!
  1. I like the tartness that the brussels add, you can always skip that if you like
Eat. Drink. Shrink.



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I’m Gabrielle, the founder & creator of I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.



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