A vegan deli in Christchurch has pumped out nearly 2000 "Furkeys" this year, in response to growing demand for plant-based options for the Christmas lunch and dinner.
Grater Good's Furkey is a white-meat seitan roast with herb stuffing, wrapped in a soy "skin", and comes with a maple glaze.
Chef Flip Grater said she developed the recipe about three years ago, after being left unsatisfied when she tried to make other vegan turkey recipes that existed on the internet at that time.
"I didn't like any of them... they were okay, but they just hadn't nailed it as far as I was concerned, so I mucked around with a few recipes until I found one that I love and this ended up being that."