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 20x20 cm baking dish). You can use the leftover broth to make more vegan turkey or some seitan.

Spread 1 tablespoon 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. 

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.