Maple Bourbon Fauxducken

Maple Bourbon Fauxducken - The humble soybean, three different ways with a maple bourbon glaze, makes for the vegan answer to the turducken — so everybody can feel welcome at your feast: chickens, turkeys, ducks and even gluten-free freegans!


For the stuffing:

  • 200g (7 oz) vegan stuffing
  • 200g (7 oz) vegan stuffing • 1 tbsp dairy-free butter
  • 170-185ml (5.7-6.2 fl oz) apple cider

For the tofu chicken:

  • 450g (15.8 oz) smoked tofu, frozen and thawed once
  • 750ml (1.3 pints) hot chicken-style vegan stock
  • Sea salt and black pepper, to season
  • 2 tbsp olive oil
  • 6 garlic cloves, sliced
  • ½ lemon, zested and juiced

For the Okara turkey:

  • 185ml (6.2 fl oz) boiling water
  • 3 tsp chicken-style stock powder
  • 1½ tbsp Maggi seasoning
  • 1 tbsp white miso paste
  • 1 tsp liquid smoke
  • 1 tbsp Dijon mustard
  • 75g (2.6 oz) TVP
  • 210g (7.4 oz) dried okara
  • 80g (2.8 oz) chickpea flour (besan)
  • 3 tbsp psyllium husk
  • 2¼ tbsp mushroom seasoning
  • 1⅛ tsp onion powder
  • 1⅛ tsp garlic powder
  • ⅓ tsp allspice
  • ⅓ tsp ground nutmeg
  • ½ tsp kala namak (Indian black salt) or use sea salt
  • 1½ tbsp vegan mayonnaise

For the yuba duck:

  • 1 tbsp Maggi seasoning
  • 1½ tbsp minced garlic
  • 300g (10.5 oz) large fresh yuba skins (refrigerated soft bean curd sheets)
  • 120ml (4 fl oz) vegan Peking duck sauce
  • 60ml (2 fl oz) coconut oil, softened

For the duck flavour:

  • 2 tbsp Shaoxing rice wine
  • 1 tbsp dried porcini powder
  • 2 tsp minced garlic
  • 2 tsp Chinese five spice powder
  • 2 tsp smoked paprika
  • 2 tsp sea salt
  • ¾ tsp ground white pepper

For the fauxducken glaze:

  • 2 tbsp dairy-free butter, melted
  • 80ml (2.7 fl oz) bourbon whiskey
  • 1½ tbsp soy sauce
  • 60ml (2 fl oz) maple syrup
  • 1 tsp hot sauce
  • ¾ tsp sea salt

For the fauxducken skin:

  • 4 rice paper sheets


  1. Mix the stuffing ingredients in a bowl and allow to rest.
  2. To make the tofu chicken, press the smoked tofu under a heavy weight for 20 minutes, then marinate in the hot stock for 20 minutes. Reserve the stock. Blot the tofu with paper towel and heartily salt and pepper all sides. Pour the oil into a frying pan and sear the tofu over high heat for 20 minutes, turning occasionally to brown all sides.
  3. Place the tofu chicken on a chopping board and score a 2 cm x 2 cm (¾ in x ¾ in) grid on the two large sides. Push the garlic and lemon zest into the crevices and squeeze the lemon over the surface of the tofu.
  4. To make the okara turkey, combine the boiling water, stock powder, Maggi seasoning, miso, liquid smoke and mustard in a jug and pour over the TVP in a bowl. Allow to sit and hydrate for 5 minutes. Combine the remaining turkey ingredients, except the mayo, in a large bowl before stirring into the hydrated TVP to form a mince-like mixture. In a small bowl, mix the mayonnaise with 1 tablespoon of water, then use your hands to knead this into the mince.
  5. Lay out a sheet of plastic wrap. Spoon half the stuffing into the middle of the plastic wrap, press into a 20 cm x 13 cm (8 in x 5 in) rectangle and place the tofu chicken on top. Spoon the remaining stuffing over the top. Wrap the plastic wrap around the roast, then mould around the tofu chicken to completely enclose.
  6. To make the yuba duck, add the Maggi seasoning and garlic to the reserved stock. Carefully unfold the yuba until you have a large rectangle of layered sheets, then soak in the stock for 5 minutes. Lay the stacked sheets on a work surface and reserve the stock.
  7. Whisk the duck flavour ingredients in a small bowl until combined. Peel back the first sheet of yuba and use a pastry brush to spread the flavour mix over the sheet underneath. Then carefully peel back that sheet and repeat the process for all the sheets, folding them into a layered rectangle once done. Use the brush to spread the peking duck sauce over the top sheet. Unwrap the tofu chicken and stuffing and place on top of the yuba sheets, then wrap the yuba around the roast to completely enclose it.
  8. Preheat the oven to 180°C/350°F/Gas 4. Line a large roasting tin with baking paper.
  9. Carefully transfer the roast to the prepared tin to continue building. Wet your hands and press three-quarters of the okara turkey over the yuba duck to thinly cover the roast. Wet your hands again and smooth the surface into a uniform texture. Gently mould the roast to have one larger end and a flatter end for the drumsticks, using creative licence to approximate the shape. Heap the remaining okara turkey over the sides on the flatter end and mould into two large ‘drumsticks’. Remould the mince towards the front of the roast to look like two ‘wings’.
  10. Combine the glaze ingredients in a bowl and liberally brush some of the glaze over the roast.
  11. Now for the skin, briefly wet each rice paper sheet with water and wipe off the excess. When it’s pliable, place it over the roast. Start by placing one sheet over each end of the roast, then cut the other sheets in half and use them to cover any gaps. Baste the skin with the glaze.
  12. Artfully mould a cloaca into your fauxducken to make sure any non-vegan guests don’t accuse you of being inauthentic to their cuisine. Pour 60ml (2 fl oz) of reserved stock around the roast. Cover the roast in baking paper, then in foil. Roast for 1 hour, 20 minutes, basting every 20 minutes and adding another 60ml (2 fl oz) of stock halfway through.
  13. Remove the baking paper and foil, pour over the rest of the glaze and continue to roast the fauxducken for 20 minutes. Baste any parts that have browned too quickly with the remaining stock and roast for a further 10 minutes until golden brown. Serve spectacularly and make sure everyone watches you carving it like the absolute legend you now are.

Recipe from The Vegan Butcher: The ultimate guide to plant-based meat by Zacchary Bird (Smith Street Books, £30) Image © Emily Weaving.