Meat-free Thanksgiving Prep!

By BT Toronto



Stressing about Thanksgiving prep? Chef Randy Feltis has a selection of meat-free recipes that are bound to make a believer out of even the biggest meat lover!

Plant-Based Shepherds Pie

Serves 6-8

Prep time 17 minutes

Bake time 50 minutes

Special tools 9×9 baking pan



  • 1/4 cup PC Plant Based Butter Alternative Salted
  • 1 medium diced yellow onion
  • 1 lb PC Plant Based Beefless Ground
  • 2 cloves garlic
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped rosemary
  • 1 teaspoon fresh thyme
  • 2 tablespoons flour
  • 1/4 cup red wine
  • 2 tablespoons tomato paste
  • 1.5 cups frozen veggies (peas, corn, carrots)
  • 1.5 lb mashed potatoes with extra PC Plant Based Butter Alternative Salted


  1. Preheat oven to 400 degrees F
  2. In a medium cast iron pan, sauté onions and garlic in butter. Add ground beef and herbs, when browning starts add flour and tomato paste. Deglaze with wine and add veggies. Cook the liquid out a little bit keep the mixture wet but not too loose.
  3. Transfer to baking dish and top with mash potatoes. Bake for 50 minutes or until golden.


Plant Based Sausage Stuffing

Serves 6-8

Prep time 15 minutes

Bake time 60 minutes

Special tools 9-13 inch baking dish



  • 7 cups sourdough cubes
  • 1/2 cup PC Plant Based Butter Alternative Salted
  • 1 medium onion diced
  • 400g PC Plant Based Sweet Italian Sausage casing removed and pinched into medium bits
  • 4 cloves garlic
  • 3 stocks celery diced
  • .5 cup white wine
  • 2.5 cups veggie stock
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh rosemary chopped
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons black pepper


  1. In a large sauté pan, melt butter and gently cook celery, onions and garlic.  Once softened add breadcrumbs to a large mixing bowl and pour overtop.
  2. In the same pan sauté sausage, once browned deglaze with wine and toss into bread mixture.
  3. Add remaining stock, herbs and season.
  4. Grease up your baking dish and top with stuffing.  Bake at 350 for 60 minutes uncovered or until top is golden brown.


Schwartz’s Potato Hash Plant Based

Serves 8-10

Prep time 10 minutes

Cook time 70 minutes

Special tools 9×13 inch baking dish



  • 2 lb diced cooked potatoes
  • 2 cups PC Plant Based Sour Cream Alternative
  • 1/4 cup  PC Plant Based Butter Alternative Salted
  • 1 tin cream of mushroom soup
  • 1 bottle PC Plant Based Ranch Dressing
  • 2 cups Plant based cheese


  1. Preheat oven to 350 degrees
  2. Grease baking dish with butter,  mix up potatoes, sour cream, mushroom soup and ranch dressing.
  3. Transfer into baking dish and top with cheese.
  4. Bake for 70 minutes or until crispy on top.
  5. Serve with a smile


Plant Based Breakfast

Serves 4-8

Prep time 4 minutes



  • 1 tub PC Plant Based Cultured Oat Yogurt Alternative Yuzu Citrus Flavour
  • 1 pint blueberries
  • 1 cup granola
  • 2 tablespoons mint leaves torn
  • 16 twists black pepper
  • 1/4 cup maple syrup
  1. Portion yogurt into a bowl, top with granola, blueberries, mint and maple syrup.
  2. Add a couple twists of black pepper.

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