This is one of the most delicious and spectacular recipes I have ever made! When I tried it for the first time I couldn’t believe that it was so rich, tasty and comforting.

It is a typical recipe for Thanksgiving dinner that is celebrated in the United States. Turkey is traditionally eaten on that day and there aren’t too many vegan options so I decided to make one.



Para la mezcla «húmeda»:

  • 340 g tofu firme (10 oz)
  • 1/2 taza maíz cocido (80 g)
  • 2 cucharaditas sal Kala Namak
  • 1 cucharada caldo de pollo vegano en polvo
  • 2 cucharadas vinagre de manzana
  • 1 cucharada aceite, yo usé aceite de oliva virgen extra
  • 1 cucharada ajo en polvo
  • 1 cucharada cebolla en polvo
  • 1 cucharada pasta de miso
  • 2 cucharadas sazonador para pollo
  • 1/2 taza agua (125 ml)

Para la mezcla «seca»:

  • 1 1/2 tazas gluten de trigo (180 g)
  • 1 cucharada levadura en polvo

Para el caldo:

  • 10 tazas agua (2.5 l)
  • 1/4 taza salsa de soja (4 cucharadas)
  • 2 cucharadas caldo de pollo vegano en polvo

Para la «piel»:

  • 4 cucharadas aceite, yo usé aceite de oliva virgen extra
  • 2 cucharadas almidón de maíz (maicena)
  • 1 cucharada salsa de soja


  • Add mixing ingredients wet in a food processor and blend until well blended. Set aside.
  • Mix all dry mix ingredients in a large bowl, add to wet mix and mix until well combined. You don’t have to knead, just mix until everything is well integrated.
  • Put the dough in bowl, cover with cloth and&nbsp ;Let rest for 10-20 minutes.
  • Make a ball with the dough. It doesn’t have to be perfect because that won’t affect the flavor or texture, it just makes your vegan turkey prettier.
  • Add broth ingredients  in a large saucepan, stir and wait for it to boil. When it starts to boil, put the ball into the saucepan.
  • 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 you will need to turn the ball&nbsp ;a few times (every 30 minutes approximately).
  • Preheat the oven to 230ºC or 450ºF.
  • Transfer the vegan turkey to ovening tray (I used a 20×20 cm or 8×8 inch tray). You can use the leftover broth to make more vegan turkey or seitan.
  • Spread 1 tablespoon of oil over the top of the vegan turkey.
  • Sprinkle the cornstarch over the vegan turkey and spread evenly over the surface of the turkey.
  • Spoon the remaining 3 tablespoons of oil on top of the vegan turkey.
  • Bake for about 20 minutes or until top is crisp, adding more oil with a spoon or brush regularly. Cooking time may vary depending on the oven.
  • Remove from oven and pour and spread the soy sauce on  .
  • Let cool slightly and serve with vegan gravy sauce, vegan mashed potatoes and brussels sautéed
  • Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.


  • You can use any other type of salt, but the Kala Namak gives the vegan turkey a very rich flavor.
  • If you can’t find the vegan chicken powder, you can simply use vegetable bouillon powder, although vegan chicken is better.
  • Although miso is the best option, you can substitute soy sauce or tamari, or coconut aminos .
  • Instead of chicken seasoning, this recipe can also be made with Italian seasoning or another type of herb.
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