Vegan Turkey - 3 Ways

 

Whether you're celebrating Thanksgiving, hosting a holiday dinner, or craving a hearty plant-based roast, this Vegan Turkey 3-Ways post has you covered. Choose from a protein-packed tofu turkey, a juicy seitan loaf, or a nutty gluten-free roast—all infused with the same savory, turkey-style marinade for cozy, nostalgic flavor.

🦃 Vegan Turkey 

3 Ways

(Tofu, Seitan, and Nut-Based Roasts)

🔸 Universal Turkey-Flavored Marinade

(for all three versions)

2 tbsp olive oil (30 mL)

1 tbsp white miso paste (15 mL)

1 tbsp apple cider vinegar or lemon juice (15 mL)

1 tbsp maple syrup (15 mL)

½ tsp liquid smoke (or 1 tsp smoked paprika)

½ tsp ground sage

½ tsp celery seed or celery salt

½ tsp garlic powder

½ tsp onion powder

¼ tsp black pepper

¼–½ tsp sea salt

Optional: 1 tsp nutritional yeast (5 mL)

Mix well. Use immediately or refrigerate up to 3 days.

1. Tofu Turkey 

These tender tofu turkey slabs are the
 most delicious pieces of faux turkey
I have ever eaten. 

🧊 Ingredients:

1 block extra-firm tofu (14 oz / 400 g)

Turkey-flavored marinade (see above)

🔪 Instructions:

Tip for better flavor absorbancy: Freeze the tofu in original package, let it thaw in the fridge, and follow recipe.

Press tofu for at least 20 minutes to remove moisture. 

Cut into slabs or fillets, or leave whole for a roast-style look.

Score the top lightly for better absorption.

Place tofu in a dish or bag with the marinade. Let sit at least 1 hour, preferably overnight.

Preheat oven to 375°F (190°C).

Transfer tofu and leftover marinade to a baking dish. Cover with foil.

Bake 30 minutes, then uncover and baste. Basting might not be necessary if the tofu has done its job to suck up all of the marinade. Bake 15–20 minutes more, until golden and aromatic.

2. Seitan Turkey

Excellent easypeasy home-made seitan using
vital wheat gluten and chickpea flour.
Think chick'n salad . Think chick'n sandwiches.
Image by Author

🌾 Ingredients:

1 cup vital wheat gluten (120 g)

2 tbsp chickpea flour or oat flour (15 g)

¾ cup water or veggie broth (180 mL)

1 tbsp white miso paste (15 mL)

1 tbsp nutritional yeast (optional, 7 g)

1 tbsp olive oil (15 mL)

Turkey-flavored marinade (divided—half goes into the dough, half is for basting)

🔪 Instructions:

Mix dry ingredients: gluten, chickpea flour, nutritional yeast.

In a separate bowl, whisk water/broth, miso, oil, and half of the marinade.

Combine wet and dry and knead 2–3 minutes. Form into a loaf.

Wrap in foil or parchment and steam for 30–35 minutes.

Unwrap and bake at 375°F (190°C) for 20–25 minutes, basting with remaining marinade every 10 minutes.

3. Nut-Based Turkey Roast (Gluten-Free)

The Universal Turkey-flavor Marinade is really a delicious
ingredient in all of these faux-fowl recipes. This nut and rice
fillet is a favorite in our family.

🌰 Ingredients:

1 cup mixed nuts (walnuts, cashews, almonds) (120 g)

½ cup rolled oats (50 g)

1 cup cooked brown rice (or lentils) (200 g)

¼ cup grated carrot or celery (25 g)

2 tbsp ground flax + 5 tbsp water (or 1 tbsp chia + 3 tbsp water)

Turkey-flavored marinade (see above)

🔪 Instructions:

Mix flax and water. Let gel for 5 min.

In a food processor, pulse nuts, oats, and cooked rice until crumbly.

Add veggies, flax mixture, and ⅔ of the marinade.

Pulse to a firm, moist loaf texture. Adjust with oats if too wet.

Form into a loaf, place on a parchment-lined pan.

Brush with remaining marinade.

Bake at 350°F (175°C) for 45–50 minutes, brushing again halfway through.

🍂 Optional Gravy Tip:

Simmer leftover marinade with ½ cup vegetable broth (120 mL), a tsp of flour or cornstarch, and stir until thick. Add a touch more sage and miso for depth