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Vegan Turkey

Vegan Turkey

Vegan turkey does not have to mean fake meat. Ours is made from eggplant, yellow squash, carrots and of course stuffed with Yumbini!
Prep Time1 hour
Cook Time50 minutes
Course: Main Course
Keyword: Smoky Chipotle, Vegan
Servings: 4


  • 1 3.5 oz pkg Yumbini Smoky Chipotle Black Beans and Rice
  • 4 Tbsp Olive oil divided in half
  • 2 Tbsp Soy sauce
  • 1 Carrot medium, raw
  • 2 Yellow crookneck squash small, raw
  • 1 Eggplant large, raw
  • 1 Onion, yellow medium


  • Prepare Yumbini Smoky Chipotle Black Beans and Rice with 3/4 cup water according to package directions. Set aside.
  • Mix together 2 tablespoons of the olive oil and 2 tablespoons of soy sauce. Blend together with a small whisk or fork. Set aside.
  • Make the "wings" by cutting a carrot in half lengthwise. Cut a V shape about half way along the side of each half carrot to make the two parts of the wing. Be sure to make a left and a right! The flat, cut side will go against the eggplant "body". Save carrot scraps for filling.
  • Cut yellow squash partially in half the long way, leaving the narrow stem end uncut. Scrape out a small hollow in each side leaving about 1/2 inch of squash "shell". Save trimmings.
  • Using a potato peeler, make vertical "stripes" on the eggplant. Cut off stem and cut in half lengthwise.
  • Hollow out both sides of the eggplant with a spoon until the outer "shell" is about 1/2 inch thick.
  • Chop the onion, plus carrot scraps and what you removed from inside the eggplant and squash. Make the pieces about 1/2".
  • To make filling, heat the remaining 2 tablespoons of olive oil in a large skillet or wok. Add the chopped onion, squash and eggplant. Sautee over medium high heat, stirring until fully cooked and lightly browned (about 10 minutes).
  • Add the Yumbini Smoky Chipotle Black Beans and Rice and mix well. Remove from heat.
  • Preheat the oven to 375 F.
  • Stuff yellow squash by mounding up a few spoonfuls of filling on one cut side. Bring the other side down on top to make a "sandwich". Stuff both squash.
  • Put the remaining filling into the two hollowed out halves of eggplant. Then, tip them toward each other to put the eggplant back together, with the "seam" around the middle horizontally
  • Put the eggplant on a ovenproof plate or platter. You will not be able to move it to a serving plate after cooking! Use toothpicks to attached the carrot "wings" and yellow squash drumsticks to the eggplant.
  • You may want to look at pictures of actual roast turkey to get the wings and legs in a realistic position.
  • Using a brush, baste your turkey with the oil and soy sauce mixture. Cover with foil and bake in a conventional oven at 375 F for about 50 min. Check every 10-15 minutes and baste with more oil and soy sauce if desired. Test for doneness using a fork in an inconspicuous spot. Turkey is done when soft and easily pierced with a fork.
    Getting creative is so easy with Yumbini quick beans and rice.

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