This easy vegan turkey is the perfect meat free alternative for any holiday feast. Packed with both protein and flavour, this will be the new star to any plate!
Ever since trying the popular Tofurky roast for my first time, I was obsessed, and knew that I wanted to make my own. Through multiple attempts at this popular meat alternative, I have now come up with the perfect duplicate. This easy vegan turkey has the perfect moist yet tearable, meat-like texture, and is full of savoury flavours, sure to please both vegans and meat eaters alike! Pair it with mashed potatoes, gravy and roasted vegetables for the perfect holiday feast!
What is a Vegan Turkey or Tofurky?
A vegan turkey, or what is commonly known as a tofurky, is a plant-based meat alternative that is made to resemble a turkey roast. It is most commonly made out of vital wheat gluten (the protein found in wheat flour) and tofu, along with various seasonings for flavour. This high protein vegan alternative to a turkey is a great addition to any holiday meal such as Thanksgiving or Christmas dinner for anyone who doesn’t eat meat (or even for those who do).
Ingredients
- Vital wheat gluten
- Extra firm tofu
- Vegetable broth
- Bouillon or miso paste
- Nutritional yeast
- Soy sauce
- Liquid smoke
- Garlic powder
- Smoked paprika
- Rosemary
- Thyme
- Maple syrup
- Salt and Pepper
What is Vital Wheat Gluten?
Vital wheat gluten is the isolated gluten or protein component that is found in flour. It’s used in many recipes to make plant-based meat alternatives as it is high in protein and when combined with the right flavours, can resemble many common meat products. It can be found at most grocery stores, or you can even extract it from wheat flour yourself!
Directions to Make the Vegan Turkey
In a blender, add all the vegan turkey ingredients minus the vital wheat gluten, blend. Pour the mixture into a bowl with the vital wheat gluten and mix until it all comes together. Knead and shape into a log.
Wrap in a layer of parchment paper, then tin foil and secure the ends. Wrap tight enough that it’s well secure but leave a tad of space as the tofurky will expand a bit when it’s being steamed.
Steam in a double boiler or colander for 1 hour 20 minutes, keeping an eye on the water level so that it doesn’t get too low.
Remove your tofurky from the wrapping and either continue to baste and bake or store for later if you make it ahead of the time you want to serve it.
To bake your tofurky:
If you don’t have a roasting pan, you can use this mason jar trick to raise your tofurky up from the bottom of the baking dish. Simple place a couple of mason jar lids on your baking dish and place your tofurky on top.
Drizzle the basting liquid all over your tofurky and allow it to drip off to the bottom of the dish. Transfer to the oven and bake for 30 minutes, removing every 10 minutes to do another baste.
After 30 minutes and 3 basting sessions, your tofurky will look something like this. Remove it from the oven, let rest for 10 minutes and slice to serve.
How to Store Your Vegan Turkey
If you want to make your vegan turkey ahead of time, simply follow the directions up to and including the steaming stage. After it’s done steaming, you can either place your tofurky in the fridge for up to 1 week before serving, or freeze for longer storage.
On the day you wish to serve it:
- If your vegan turkey is already in the fridge, simply follow the baste and bake directions as normal.
- If your vegan turkey is frozen, relocate it to the fridge 2 days before you wish to serve it to let it thaw, then follow the baste and bake directions as normal.
After it’s baked: Store your tofurky in the fridge, and is best consumed within the first week.
Common Questions
Can I stuff my vegan turkey?
– Yes! When you’re shaping your vegan turkey, simply flatten the dough into a thin layer and add your stuffing of choice to the middle. Bring all edges together and close off your vegan turkey into a ball/log shape, capturing the stuffing in the middle. Squish the dough’s edges together to close off and holes and make sure the stuffing is well secure within the vegan turkey. You may need to play around with it a bit here to ensure it’s well encased. Wrap in parchment and tin foil as usual and follow remaining directions.
Can I make it gluten free?
– No, unfortunately this vegan turkey recipe cannot be made gluten free as the vital wheat gluten is the main binding agent.
Can I make it soy free?
– Yes, simply replace the tofu with an equal amount (in grams) of chickpeas, and either eliminate the soy sauce, or swap it for coconut aminos.
Can I make the tofurky ahead of time?
– Yes, simply see the section How to Store Your Vegan Turkey for notes on this.
Easy Vegan Turkey Recipe
Easy Vegan Turkey (Tofurky)
Equipment
- blender or food processor
- double steamer or metal colander and pot
Ingredients
Vegan Turkey
- 1 1/2 cup vital wheat gluten
- 350 grams extra firm tofu
- 1 cup vegetable broth
- 2 tbsp miso paste or 2 tsp / 2 cubes bouillon
- 2 tbsp nutritional yeast
- 3 tbsp soy sauce
- 1 1/2 tsp liquid smoke
- 3 cloves garlic
- 1/2 tsp paprika
- 2 tsp rosemary
- 1 tsp thyme
- 1 tsp maple syrup
- 1/2 tsp salt
Baste
- 1/3 cup vegetable broth
- 1 tsp olive oil
- 1 tsp soy sauce
- 1/2 tsp rosemary
- 1/2 tsp thyme
- pinch black pepper
- pinch salt
- 1/2 tsp maple syrup
Instructions
- In your blender or food processor, add all the vegan turkey ingredients EXCEPT for the vital wheat gluten. Blend until smooth.
- In a large bowl, add the vital wheat gluten and contents from your blender, mix together. Once the mixture comes together, knead for ~3 minutes. Form a log shape.
- Wrap your vegan turkey in parchment paper and then tin foil, securing the ends. Wrap tight enough so that it's well secure, but your vegan turkey will expand a bit when it's being steamed, so don't wrap too tight (photo above).
- Use a double steamer (or a metal colander and pot duo) to steam your vegan turkey. Fill the bottom pot half full of water and bring to a boil. Place your vegan turkey in the above colander pot and place the lid on top. Make sure that the water does not touch your vegan turkey.
- Reduce to a simmer and let steam for 1 hour 20 minutes. Check on your water level every 20 minutes or so to ensure it hasn't all evaporated. Top up the water as necessary – the best way to do so is by boiling water in a kettle and adding it to your pot.
- Once it's finished steaming, remove the foil and parchment paper from your vegan turkey and either move on to the base and bake step or let cool and store for later.
- Storage: Once steamed, you can store your vegan turkey in the fridge for up to 1 week before basting and baking if you'd like to make it ahead of time, or freeze for longer storage.
Baste and Bake
- Preheat oven to 375℉.
- In a small bowl, combine your baste ingredients and mix together.
- To bake your vegan turkey, you will need a roasting pan, baking dish or dutch oven where you can raise your vegan turkey up from the bottom of the tray. If you don't have a roasting pan with a wire rack, you can simply use mason jar lids to place in the bottom of your baking dish (see photo above), and place the vegan turkey on top.
- Drizzle the basting liquid on top of your vegan turkey to coat.
- Bake for 30 minutes, taking your vegan turkey out every 10 minutes to baste the liquid onto the vegan turkey some more.
- Serve hot and enjoy!
Nutrition Facts
Nutrition facts are based on 1/6th of the recipe and may vary based on individual ingredients used.
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