Here’s The Perfect Plant-Based Substitute For Turkey This Thanksgiving

No meat? No problem. You can easily prepare a delicious, traditional-tasting Thanksgiving dinner (that’s high in protein, nutrient rich and free of preservatives, chemicals and fillers, to boot) with a few simple plant-based substitutes to the classic everyone knows and loves. Modern Meat development chef Zoë Sagorin is sharing some of her favourite vegan main dishes that will even entice real turkey eaters this Thanksgiving! —Vita Daily

Thanksgiving Modern Meat Shepherd’s Pie

Devour this classic dish made Modern this Thanksgiving with your family and friends. The secret is to thoughtfully but simply layer the pie to create perfect bites every forkful. Chef Zoë was inspired by her mother’s famous family recipe to create this show-stopping alternative entrée.

Mashed potato topping:
2lb Yukon gold potatoes (quartered)
1 head garlic
1 tbsp oil
3 tbsp salt (divided)
1 cup plant milk
2 tbsp vegan butter
1 pinch pepper
1/2 cup vegan shredded cheese
3 green onion (sliced)

Mushroom and peas layer:
1 tbsp vegan butter
3 cloves garlic (minced)
115-gram brown cremini mushrooms
3 tbsp + 1 tsp salt
1/4 tsp pepper
3/4 tsp paprika
1/4 cup water
1/2 can peas

Modern Meat layer:
2 tbsp oil
1 yellow onion (diced)
3 cloves garlic (minced)
1 pack Modern Meat Crumble
1/2 tsp salt
1/4 tsp pepper
1/2 tbsp curry powder
1 can – 398 ml tomato sauce

To make mashed potato topping: preheat oven to 400 F. Cut off top half of the garlic head, place on a sheet of tinfoil. Season top with 1 tsp salt and drizzle exposed cloves with oil. Close tinfoil package and place in oven. Bake garlic until the cloves are light brown and soft, 40-50 minutes. Place the potatoes and 1 tbsp salt in a large pot, cover with at least an inch of cold water. Once boiling turn down to a simmer and cook until fork tender, about 10 minutes. Drain potatoes and return back to the same pot, squeeze roasted garlic cloves into the potatoes. Add plant milk, vegan butter, 2 tbsp salt and pepper. Mash potatoes until smooth, fold in cheese. Mushroom layer: heat a large flat-bottomed pan on medium-low heat. Add vegan butter, garlic, mushrooms, salt, pepper and paprika. Sauté for 10 minutes, add water and cook for another 5 minutes until dark in colour and soft. Add peas and mix to combine. Set aside. Modern Meat layer: heat oil in a large flat-bottomed pan on medium heat. Add onion and garlic, sauté until translucent, about 4 minutes. Add Modern Meat Crumble, salt, pepper and curry powder. Cook for 8 minutes, stirring occasionally to develop colour on the Crumble. Add tomato sauce, cook for another 5 minutes to reduce sauce to coat the Crumble. To assemble the Modern Meat Shephard’s Pie: in a 10”x14” baking dish spread the Modern Meat Crumble across the bottom. Then lay down the mushroom and peas evening, lastly covering the vegetable layer with the mashed potato topping. Bake the pie for 50 minutes, until the top has developed a golden colour and crispy top. Allow to rest for 10 minutes before cutting. Enjoy with green onion sprinkled on top!

Thanksgiving Modern Meat Loaf

Tender and flavourful slices of this Modern Meat Loaf with the sweet and spicy glaze will have your guests’ mouth’s watering. Serve this alongside freshly grilled broccolini with a squeeze of lemon for the perfect Thanksgiving meal.

Loaf:
2 tbsp olive oil (divided)
1/2 pack Modern Meat Crumble
1/2 yellow onion (diced)
3 cloves garlic (minced) 1 carrot (fine dice)
1 stalk celery (fine dice)
1 portobello mushroom (fine dice)
2 tbsp tomato paste
1/4 tsp salt (adjust to taste)
1/4 tsp pepper (adjust to taste)
1 tbsp chickpea flour
1 tbsp HP sauce
1/2 tbsp coconut oil
1 tsp GF bread crumb

Glaze:
2 tbsp ketchup
1 tbsp brown sugar
1 tsp white vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne
Pinch salt
Pinch pepper

Line a 9”x5” loaf pan with parchment paper and preheat oven to 375 F with a rack placed in the centre of the oven. Heat 1 tbsp olive oil in a large flat-bottomed pan on medium heat. Sauté Modern Meat Crumble for 7-10 minutes stirring occasionally. When the crumble has developed colour and crisped up slightly remove from the pan and set aside. Add 1 tbsp olive oil, onion and garlic to the same pan, sauté to soften, about 4 minutes. Add carrot, celery and mushroom to the pan, sauté for 5 minutes to develop flavor and soften vegetables. Add tomato paste and cook for another 2 minutes. Season with salt and pepper. Combine cooked vegetables with Modern Meat Crumble, chickpea flour, HP sauce, coconut oil and breadcrumbs. Mix well. Add Modern Meat mixture to the prepared loaf pan and press gently to the edges of the pan. Bake loaf for 20 minutes. While the loaf is baking mix together all sauce ingredients. Pull loaf from oven and coat top with sauce, return to the oven for 10 minutes. When loaf is finished remove from oven and allow to rest for 5 minutes. Slice and enjoy warm with your favourite Thanksgiving sides.

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