fbpx Print
Square photo of some slices of vegan turkey

Vegan Turkey

  • Author: Iosune
  • 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

Scale Tap or hover over number to scale servings

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!


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 vinegar 
  • 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


  1. Add all the wet mix ingredients to a blender and blend until smooth. Set aside.
  2. 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.
  3. Place the dough in the bowl, cover with a kitchen towel, and let it rest for 10-20 minutes.
  4. 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.
  5. Add the stock ingredients to a large pot, stir, and bring to a boil. Then add the ball into the pot.
  6. 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).
  7. Preheat the oven to 450ºF or 230ºC.
  8. 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.
  9. Spread 1 tbsp of oil onto the vegan turkey.
  10. Sprinkle the cornstarch over the top of the vegan turkey and rub it in so it’s evenly coated.
  11. Spread the remaining oil (3 tbsp) onto the vegan turkey.
  12. 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. 
  13. Remove from the oven and pour the soy sauce over the top.
  14. Allow it to cool a bit and serve with some vegan gravy, vegan mashed potatoes, and sauteed Brussels sprouts.
  15. 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.


  • 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.


  • 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