TuRAWkey Cutlets

TuRAWkey Cutlets

These are my infamous TuRAWkey Cutlets, part of my 7 recipe nut-free raw vegan recipe series! They make a great addition to your ThanksLIVING meal, or can be put into a giant lettuce sandwich!

If this recipe is being made on its own, it will serve 2-4 people as a side dish to a salad or in a lettuce sandwich type meal. My Cranberry Sauce pairs well with this dish!

If this recipe is being made as part of a larger holiday feast, this recipe is likely food for 4-8 people.

This recipe is 1 of 7 of my nut-free ThanksLIVING recipe series which also includes:

Cranberry Sauce
Mashed Potatoes
Apple Cranberry Stuffing
Chunky Cornbread
Pumpkin Pie

Serves: 1-2 people Yields: 3-6 cutlets depending on size

Nutritional Information:

Calories: 670 Macronutrient Ratio (Carb/Protein/Fat): 89.1/6.1/4.8

Prep Time: 30-45 minutes

Appliances Needed:

  • Dehydrator

Dehydrating Time: 10-12 hours at 115° F, flip halfway.


  • 2 cups of golden beet or carrots, shredded
  • 1 cup of cauliflower, pulsed
  • ½ cup of raisins or dates
  • 1 cup of sundried tomatoes
  • ½ cup of dried mango
  • Herbs such as sage, thyme,  to taste
  • 1 tbsp poultry spice, to taste
  • 1 tbsp of celery salt (dried celery powder)
  • Optional: 1 tbsp of cumin
  • Optional: 1 tsp black pepper


  1. Shred and pulse carrots/beets and cauliflower.
  2. In food processor process the raisin/date dried tomato and mango. If they are really dry soak them shortly, but don’t want them soggy. Process until they are well mixed.
  3. Add in the herbs and spices as well. Keep processing until well mixed and sticky.
  4. Add the carrot/beet and cauliflower to the food processor – don’t add all of it right away, just add it until it get sticky and will hold its form.
  5. Form onto a non-stick dehydrator sheet and dehydrate at 115° F for 10-12 hours, flip halfway.

If you want to see a video of how to make the recipe, and all of the other recipes in the ThanksLIVING series, check this out