Vegan Christmas dinner with cranberry gravy - gluten-free

If you ever wondered what vegans eat for Christmas then here is your answer! Inspired by a traditional British Christmas dinner I created a mock vegan turkey with stuffing, roast vegetables and a festive vegan cranberry gravy. It's all super easy to make as well and gluten-free for those of you who love seitan (as the flavour is similar) but can't digest it!


People always ask me, what do vegans eat for Christmas. So I decided to come up with another delicious vegan Christmas dinner recipe to show them. People often like food they used to eat and it's hard for people to give up meat. I like the Tofurky vegan Christmas turkey, but it contains wheat gluten, which not everyone can digest well. So I decided to create my own version of a stuffed vegan mock turkey. It doesn't taste 100% like turkey and the consistency is a bit different but it's close and nevertheless this is an incredibly delicious dish even a meat eater would more than enjoy!


For more delicious vegan recipe ideas, check out my other videos on my youtube channel and subscribe here:


Vegan Christmas dinner with cranberry gravy - gluten-free


Have a merry vegan Christmas with this delicious recipe. Make it the day before and the consistency will be more dense and the flavours will come out more as well. This photo was taken immediately after I took it out of the oven.



Baste the roll with plenty of olive oil.



If you make it the day before keep it in a tupperware container to keep it moist.



Happy holidays everyone!


Phil from Exceedinglyvegan

Never Miss
a vegan

Sign up to my newsletter now

and receive exclusive recipes and my latest vegan dishes and news.

Sign up
Vegan recipes

INGREDIENTS (4 portions):


Outer vegan turkey roll layer step 1:

  • 400g firm tofu
  • 3-4 tbsp olive oil
  • Juice of 1/2 lemon

Outer vegan turkey roll layer step 2:

  • 80g chickpea flour
  • 5 tbsp nutritional yeast
  • 1 1/2 tsp celery salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Cracked black pepper

Vegan stuffing step 3:

  • 50g ground almonds
  • 3 sun-dried tomatoes in oil finely chopped
  • 1 tsp miso paste
  • 1 small tsp rosemary
  • 1/3 tsp smoked paprika
  • 1/3 tsp garlic granules 
  • 1/3 tsp celery salt
  • Pepper to taste

Roast Christmas veggies ingredients step 4:

  • 1 red onion
  • parsnips
  • carrots
  • Brussel sprouts
  • Salt & pepper to taste
  • olive oil
  • Rosemary & thyme to taste (optional)

Vegan cranberry gravy ingredients step 5:

  • 5 tbsp olive oil
  • 1/2 finely chopped onion
  • 1/4 cup flour (gluten-free or normal)
  • 1 3/4 cup water
  • 4 tsp soy sauce (unsweetened)
  • 1/2 tsp garlic powder
  • Black pepper to taste
  • 3 tsp cranberry jam/jelly

Make cooking easier with my ingredient converter: Click to open

Liquid Converter
Weight Converter
Temperature Converter



Step 1:

Roughly cube 400g of tofu and add to a food processor together with 3-4 tbsp olive oil and the juice of 1/2 lemon. Process until you get a smooth paste.


Step 2: 

Transfer the paste to a large bowl and add all other ingredients listed in this step. Mix together well until you get a nice sticky dough-like consistency.


Step 3:

For the stuffing, mix together all ingredients listed in this step. The oil from the sun-dried tomatoes will help to turn this into a thick dough. You may add a little bit more olive oil if it's too dry.

Roll the stuffing into a sausage like shape.


Scoop the outer layer on some baking paper. Flatten out a bit and then place the stuffing into the middle. Roll the outer layer in using the baking paper to create a thick roll (see video). Use the baking paper to place it into the baking tray.


Step 4:

Roughly chop up some red onion and add to a large bowl. Peel parsnips and carrots and chop up roughly so you get some nice chunks. Transfer to the bowl as well together with some Brussel sprouts. Season generously with salt and pepper and drizzle some olive oil on the veggies. Mix with your hands until everything is coated evenly. You may also add some fresh rosemary and thyme for extra flavour.


Add the veggies to the baking tray alongside the vegan turkey roll. Baste the roll with plenty of olive oil.


Put into the preheated oven and bake for 45 min at 180C (360F). Baste with olive oil every 15 minutes.


Step 5:


Heat up 4-5 tbsp olive oil in a pan and then add 1/2 very finely chopped onion. Sauté until the onion has softened. Then add 1/4 cup of flour and brown slightly. Add the rest of the ingredients, stir well and heat up until you reach the desired consistency.


Take your vegan Christmas dinner out of the oven and cut the vegan turkey roll into slices. Drizzle the cranberry gravy on top and enjoy! Merry Christmas!


Top tip 1:

Make the stuffed vegan turkey roll the day before. This way the flavours will be more intense and the consistency is much better as well. And on the next day just baste with olive oil again and heat up in the oven.



Top tip 2:

If you want to make a bigger batch double the ingredients and make two rolls. Dont make a thicker roll - the chickpea flour needs to cook thoroughly and if your roll is too thick it might not fully cook.


And if you like this recipe, also check out last year's vegan Christmas dinner recipes here. 


Loading Conversation