Vegan turkey, an absolutely mind-blowing recipe! One of the most succulent Thanksgiving dishes I’ve tried, it’s so flavorful you’re not going to believe it!
When I say this is one of the most delicious, spectacular, and mouthwatering vegan Thanksgiving recipes I’ve ever made, I PROMISE I’m not lying! When I first tried it, I could not believe how wonderfully tasty it was!
It was SO good I don’t think I’ll be able to wait until next Thanksgiving to have it again, so I’m going to keep making it to enjoy it all year long. However, I’ll probably keep it for special occasions to make them even more special.
Although this is a vegan turkey recipe (yes, it’s completely plant-based!), you can use the leftovers to prepare other kinds of dishes like vegan kebab or add it to any kind of salad.
Vegan turkey, a must-have Thanksgiving dish. You really need to give it a try if you want to enjoy a completely cruelty-free yet absolutely delicious holiday. I hope you like it as much as I do!
How to make vegan turkey – Step by step
- Add all the wet mix ingredients to a blender (photo 1) and blend until smooth (photo 2). Set aside.
- Incorporate the dry mix ingredients into a large bowl (photo 3), add the wet mixture, and mix until all the ingredients are well combined (photo 4).
- Place the dough in the bowl (photo 5), cover with a kitchen towel (photo 6), and let it rest for 10-20 minutes.
- Make a ball with the dough (photo 7).
- Add the stock ingredients to a large pot (photo 8), stir, and bring to a boil (photo 9). Then add the ball into the pot (photo 10).
- Partially cover and simmer (photo 11) for 1 to 2 hours. You don’t need to stir while it’s cooking but come back to turn the vegan turkey over a few times (every 30 minutes or so).
- Preheat the oven to 450ºF or 230ºC.
- Transfer the vegan turkey to a baking dish (I used an 8×8 inch or 20×20 cm baking dish) (photo 12).
- Spread 1 tbsp of oil onto the vegan turkey (photo 13).
- Sprinkle the cornstarch over the top of the vegan turkey (photo 14) and rub it in so it’s evenly coated (photo 15).
- Spread the remaining oil (3 tbsp) onto the vegan turkey (photo 16).
- Bake for about 20 minutes or until it has a nice crunch (photo 17), basting it with the oil regularly (photo 18).
- Remove from the oven, and pour and spread the soy sauce over the top (photo 19).
- Allow it to cool a bit (photo 20) and serve.
Pro tips
- Feel free to use any other type of salt instead of the Kala Namak salt if you can’t find it, but it gives the vegan turkey an amazing flavor.
- If you can’t find vegan chicken bouillon powder, just use vegetable bouillon powder instead, although the vegan chicken one works best.
- You can also use soy sauce, tamari, or coconut aminos instead of miso paste if you can’t find it, but I think miso is the best option.
- Poultry seasoning can be replaced by Italian seasoning or any other kind of herb.
- Feel free to use tamari or coconut aminos instead of soy sauce.
What is vegan turkey?
Vegan turkey is a meat substitute for regular turkey. It’s super flavorful and tasty, and it also has a wonderful texture, so it truly is a great option to enjoy a totally plant-based Thanksgiving holiday!
However, I really recommend you try this recipe at home instead of getting it at the store, as it will be healthier than the store-bought ones.
How long will this vegan turkey keep?
If you have any leftovers, you can keep them in a sealed container in the fridge and they will last for up to 7 days. Feel free to prepare it in advance and save some time during the holidays!
Can I freeze this vegan turkey?
Yes, you can! It actually freezes really well and can last for up to 6 months in the freezer. To do it, just put it in a sealed container and cut it into big chunks or slice it before freezing it.
To thaw, just transfer the slices you are going to be eating to the fridge 1 or 2 days before you use it. You can reheat it in a pan, the oven, or the microwave until it’s warm enough.
How to serve this vegan turkey
As it’s a Thanksgiving recipe, this vegan turkey can be served with plenty of different dishes and sides. I usually serve it with some vegan gravy, vegan mashed potatoes, and sauteed Brussels sprouts, but feel free to eat it with your favorite recipes!
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Did you make this vegan turkey recipe?
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Vegan Turkey
- Prep: 15 mins
- Cook: 2 h 30 mins
- Total: 2 h 45 mins
- 4–6 1x
- Main Dish, Vegan Thanksgiving
- American
- Vegan
Servings 4–6 1x
Vegan turkey, an absolutely mind-blowing recipe! One of the most succulent Thanksgiving dishes I’ve tried, it’s so flavorful you’re not going to believe it!
Ingredients
For the wet mix:
- 12 oz firm tofu (340 g)
- ½ cup corn kernels (80 g)
- 2 tsp kala namak salt
- 1 tbsp vegan chicken bouillon powder, I used Massel stock powder
- 2 tbsp apple cider vinegarÂ
- 1 tsp oil, I used extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp miso paste
- 2 tsp poultry seasoning
- ½ cup water (125 ml)
For the dry mix:
- 1 and ½ cups vital wheat gluten (180 g)
- 1 tsp baking powder
For the stock:
- 10 cups water (2.5 l)
- ¼ cup soy sauce (4 tbsp)
- 2 tbsp vegan chicken bouillon powder, I used Massel stock powder
For the “skin”:
- 4 tbsp oil, I used extra virgin olive oil, divided
- 2 tbsp cornstarch
- 1 tbsp soy sauce
Instructions
- Add all the wet mix ingredients to a blender and blend until smooth. Set aside.
- Incorporate the dry mix ingredients into a large bowl, add the wet mixture, and mix until all the ingredients are well combined. You don’t need to knead the dough, just mix until well combined, that’s all.
- Place the dough in the bowl, cover with a kitchen towel, and let it rest for 10-20 minutes.
- Make a ball with the dough. It doesn’t have to be perfect as it won’t change the flavor or texture, it will just make your vegan turkey more beautiful.
- Add the stock ingredients to a large pot, stir, and bring to a boil. Then add the ball into the pot.
- Partially cover and simmer for 1 to 2 hours (I cooked it for 2 hours). You don’t need to stir while it’s cooking but come back to turn the vegan turkey over a few times (every 30 minutes or so).
- Preheat the oven to 450ºF or 230ºC.
- Transfer the vegan turkey to a baking dish (I used an 8×8 inch or 20×20 cm baking dish). You can use the leftover broth to make more vegan turkey or some seitan.
- Spread 1 tbsp of oil onto the vegan turkey.
- Sprinkle the cornstarch over the top of the vegan turkey and rub it in so it’s evenly coated.
- Spread the remaining oil (3 tbsp) onto the vegan turkey.
- Bake for about 20 minutes or until it has a nice crunch, basting it with the oil regularly. The time may vary depending on your oven.Â
- Remove from the oven and pour the soy sauce over the top.
- Allow it to cool a bit and serve with some vegan gravy, vegan mashed potatoes, and sauteed Brussels sprouts.
- Keep the leftovers in a sealed container in the fridge for up to 7 days or in the freezer for up to 6 months. I suggest you slice it before serving. To thaw, transfer it into the fridge 1 or 2 days before eating it and reheat it in a pan, the oven, or the microwave.
Notes
- Feel free to use any other type of salt instead of the Kala Namak salt if you can’t find it, but it gives the vegan turkey an amazing flavor.
- If you can’t find vegan chicken bouillon powder, just use vegetable bouillon powder instead, although the vegan chicken one works best.
- You can also use soy sauce, tamari, or coconut aminos instead of miso paste if you can’t find it, but I think miso is the best option.
- Poultry seasoning can be replaced by Italian seasoning or any other kind of herb.
- Feel free to use tamari or coconut aminos instead of soy sauce.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 237
- Sugar: 7 g
- Sodium: 1625 mg
- Fat: 7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 16 g
- Fiber: 1.4 g
- Protein: 29.5 g
I have been vegan for many years and worked in a cafeteria, making vegan food, and this is one of the very best recipes for Turkey that I have ever tasted! I think the black salt really edges the flavor towards the real flavor of the actual bird. I was a little concerned with how loose my dough seemed, so wrapped it in cheesecloth to boil it, and it worked beautifully!
This was amazing – thankyou! While it was cooking it really smelled like turkey was roasting! Just a couple of tweaks : I used half smoked tofu & half normal, which gives a slightly smoky flavour. Next time I would squeeze the boiled ‘turkey’ to get rid of excess liquid before roasting. I also left it to roast for a good hour to crisp it up. Will def be making again.
I made this yesterday and it was really good. Mine came out softer than I expected so next time I will add a little more vital wheat gluten. I sliced off chunks, dusted them in cornflour and fried them in a pan with virtually no oil, then added them to a stir fry. The tastiest tofu chunks I have ever had. I also only added one teaspoon of black salt as I’m not a great fan of eggy tastes but it did add something. Thanks for the recipe..love it.
Hi Kevin! Thanks for your kind comment 🙂 I’m so glad you liked it!
I cannot wait to try this recipe. My family usually does Tofurky for Thanksgiving and we have been looking for a more natural dish. The instructions are super useful. Looking forward to making it!
Hi Rebecca! Thanks for your kind comment 🙂 Hope you and your family enjoy our vegan turkey!
My husband has trouble digesting corn. I know it is ground well, but can it be omitted? Thanks.
Hi Marcy! I haven’t tried it myself but I think it is possible to omit it 🙂