Food nerds may scorn the Tofurky, but the legendary beige, soy-based extrusion will sell its fve-millionth,
um—unit? thing? “roast”?—this year. And no competitor looming on the horizon looks likely to end its reign
as vegan Thanksgiving centerpiece anytime soon. Kudos to its parent company, Turtle Island Foods.
The Vegan Thanksgiving of
The fully vegan Thanksgiving is far from new, but some futuristic additions will
grace groaning boards in November sooner than you’d think. —EMILY CANAL
Best known for vegan mayo Vegenaise,
Follow Your Heart also sells animal-free cheeses that will complete any
vegan scalloped-potato creation.
Co-founders Bob Goldberg and
Paul Lewin still run the Canoga Park,
California–based company, which
began as a restaurant in the ’70s.
Vegans who want sausage in their stuffing—and sausage should absolutely be
in your stuffng—turn to Beyond Meat’s
three plant-based varieties. The L. A.–
based business was founded by Ethan
Brown in 2009; he’s also its CEO.
Co-founders David Anchel and Arturo
Elizondo expect to get Clara Foods’ vegan
“egg white” on the market by 2020, and
an egg-with-yolk alternative the year after;
the latter will make baking vegan pumpkin
pies infnitely easier. The San Francisco–
based duo have worked on lab-grown
egg substitutes since 2014.
The sort-of-classic Tofurky, from
Hood River, Oregon’s Turtle Island
Foods, has brought a semblance
of Thanksgiving tradition to
vegetarians’ tables since 1995.
Melt Organic helps vegans
“butter” dinner rolls and
baked potatoes. It was
founded by Cygnia Rapp in
2008—and it’s growing fast:
Revenue in 2012 was about
$400,000, and last year
it nearly reached $3 million.
Don’t kid yourself: It’s not
Thanksgiving without a Jello
mold—which is formed from
animal-derived gelatin. But
San Francisco–based Geltor—
co-founded by Nick Ouzounov
and Alex Lorestani—sells vegan
gelatin for use in cosmetics;
expect an edible version in 2020.