Thanksgiving is upon us and Trader Joe’s is making this year’s feast-tivities easier by bringing back its cult-favorite Turkey-less Roast. Plant-based meat company Prime Roots is celebrating National Sandwich Day in a big way by giving away 1,000 meatless sandwiches throughout November.
Plus, you can now go to Peet’s Coffee to grab a few mocktails.
Read on for more.
Table of Contents
Grocery news
Grab your keys and head to Trader Joe’s where the Turkey-less Roast has made a triumphant return. There’s also a new take on the fig newton by Bobo’s at Whole Foods. Plus, ricotta gets a dairy-free makeover in Italy.
Trader Joe’s
Trader Joe’s Turkey-less Roast is back
Thanksgiving feast planning just got a lot easier thanks to Trader Joe’s. That’s because the grocery store’s cult-favorite Breaded Turkey-less Stuffed Roast just made a comeback. This beloved vegan centerpiece has returned after being discontinued last year, to the disappointment of many who counted on the roast as a holiday staple.
The original announcement of its removal in 2023 led to an outpouring of requests from shoppers across social media and directly to Trader Joe’s, asking for an alternative or even the roast’s return. Although the company initially cited “not meeting expectations” as the reason for discontinuing the product, a note in its system hinted at sourcing a replacement for the 2024 holiday season.
This year, Trader Joe’s has delivered on that hint, bringing back its Turkey-less Roast, which comes with its own vegan gravy, with the same crowd-pleasing components that made it a favorite.
The seitan-based roast features a savory, breaded exterior—spiced with pepper flakes and herbs—encasing a tender, plant-based filling packed with a flavorful mix of wild rice, cranberries, celery, and onions.
“Simply heat it up, slice it into medallions, and serve with a side of steaming hot gravy, et voilà—a vegan holiday masterpiece is yours for the eating,” Trader Joe’s describes the roast.
Bobo’s
Bobo’s fig bars
Snack company Bobo’s is expanding its gluten-free lineup with the launch of new Fig Bars in time for Gluten-Free Awareness Month this November. Available in two flavors, Original Fig and Blueberry Fig, the bars feature a whole-grain oat crust filled with fig jam. Like all of Bobo’s products, the new Fig Bars are made with gluten-free ingredients, appealing to those seeking a wholesome, allergy-friendly snack.
The new Bobo’s Fig Bars will debut at Whole Foods stores, adding to the brand’s growing selection of oat-based snacks, including classic Oat Bars, Stuff’d Bars, PB&J Bars, Oat Bites, and Toaster Pastries.
Dreamfarm
Dairy-free ricotta in Italy
Plant-based innovator Dreamfarm’s new almond- and cashew-based vegan ricotta made its debut across all Esselunga stores in Italy on October 28, bringing a dairy-free twist to the beloved Italian cheese staple.
This latest product from the Parma, Italy-based startup—known for crafting plant-based cheeses through innovative fermentation—closely mirrors traditional ricotta in flavor and texture, and is suitable for a variety of recipes. In conjunction with the launch, Dreamfarm is collaborating with Milan’s vegan restaurants Giardì and Essenza Sushi to feature exclusive recipes highlighting the ricotta’s versatility in sweet and savory applications.
This release is part of Dreamfarm’s broader European expansion strategy following a $5.4 million investment in 2023, supporting the brand’s goal to bring more plant-based alternatives to traditional dairy products.
Restaurant news
Prime Roots is giving away free sandwiches at participating stores and grocers nationwide. If Sober October is giving way to No Alcohol November, Peet’s has you covered with new mocktails. And chefs Chloe Coscarelli and Priyanka Naik are celebrating the triumph of good over evil (the essence of Diwali) with a gorgeous cinnamon roll.
Prime Roots
Free meatless sandwiches
Prime Roots is marking National Sandwich Day on November 3 with a unique giveaway. The Berkeley, CA-based company, known for its koji-based deli meats, is offering 1,000 reimbursements for customers who pick up a Prime Roots sandwich at participating stores.
This includes 60 locations in New York City (including Rebel Cheese and Plantega), approximately 50 Earth Fare locations in the Southeast, and 30 to 40 stores on the West Coast.
Prime Roots’ plant-based deli lineup includes cracked pepper turkey, black forest ham, salami, and pepperoni, all crafted using koji—a fermented ingredient found in soy sauce and miso that replicates the texture and savory depth of traditional deli meats, without the need for nitrates, soy, or allergens.
“Every day is Sandwich Day at Prime Roots, and now is the time to try plant-based deli cuts for an easy swap from conventional animal meat on your favorite sandwich,” Kimberlie Le, co-founder and CEO of Prime Roots, said in a statement.
“Consumers want tasty, clean, and planet-friendly options, and fresh, sliced to order is always best when it comes to making the most delicious sandwiches,” Le said.
To get your sandwich reimbursed, sign up for the Sandwich Day Promo and submit your receipt there (for up to $18.99) by December 15, 2024.
Peet’s Coffee
Peet’s Coffee gets into mocktails
Peet’s Coffee is adding a festive spin to its holiday menu this year with the introduction of two vegan-friendly drinks as part of its new mocktail-inspired “bar menu.” This fall, Peet’s is inviting customers to enjoy The Bestie and Sparkling Tiger’s Eye, both crafted with seasonal flavors and non-alcoholic flair.
The Bestie, a cozy choice inspired by clove-studded oranges, mixes blood orange purée with chai-spiced black tea and a hint of Hella Orange Bitters, making it a warming, tangy option perfect for chilly days. Meanwhile, the Sparkling Tiger’s Eye features a vibrant blend of blood orange purée and cold brew, topped with Q Club Soda and Hella Orange Bitters, offering a refreshing twist on classic holiday flavors.
“The sober curious movement is growing, especially with the holidays approaching, and wellness culture shows no signs of slowing down,” Jessica Buttimer, SVP of Brand & DTC at Peet’s Coffee, said in a statement. “This lifestyle shift is here to stay, and Peet’s is excited to meet evolving consumer preferences with our new, vibrant collection of mocktails.”
“Whether you’re celebrating big or enjoying a cozy moment, our menu has something to brighten everyone’s holiday season,” Buttimer said.
Peet’s is debuting its seasonal holiday menu on the same day as its mocktails, and customers looking for a plant-based holiday beverage have two options. The Sparkling Peppermint Vanilla Cold Brew is vegan-friendly, as is, and features Baridi Cold Brew with vanilla syrup, a hint of peppermint flavor, and fizzy Q Club Soda.
Peet’s Holiday Spice Latte—which features warm spices such as cinnamon, ginger, allspice, cloves, and nutmeg—can also be ordered plant-based with either oat, almond, or Ripple pea milk.
chloe.
Diwali cinnamon rolls
In celebration of Diwali, chef Chloe Coscarelli and chef Priyanka Naik have teamed up to offer a limited-edition cinnamon roll inspired by traditional Indian flavors.
This special treat is crafted with saffron, cardamom, and white poppy seeds, and comes enveloped in a vibrant dragon fruit glaze that’s topped with pistachios and edible flowers, bringing the colors and tastes of Diwali to life.
Typically a weekend staple on the chloe. menu, the cinnamon roll will be available daily from today through Sunday, November 10, at chloe. in Greenwich Village.
Known for being the first vegan chef to win Cupcake Wars, Coscarelli recently opened chloe.—in the same space as the By Chloe eatery—marking her highly celebrated return to New York’s culinary scene.
Together with Naik—the author of The Modern Tiffin—the chefs bring a fusion of flavor and tradition to Diwali, the Hindu festival of lights symbolizing the triumph of good over evil.
Food news
Busy adults have new convenient meal options from Hodo. For kids, there’s new high-protein milk from Silk and a spicy plant-based chicken patty at schools from Rebellyous Foods.
Hodo
Saucy tofu meals
Plant-based company Hodo is expanding its offerings with new Saucy Tofu entrées now available nationwide, catering to busy, health-conscious eaters. The ready-to-eat meals come in three global flavors—Thai Red Curry, Japanese Teriyaki, and Korean BBQ—each designed to be enjoyed right out of the package or easily incorporated into dishes with grains, veggies, or noodles.
“While sales of meat alternatives are flatlining, interest in tofu continues to grow as consumers gravitate towards plant-based foods that are healthy, minimally processed, and taste great,” Minh Tsai, Hodo Founder and CEO, said in a statement.
Certified organic and gluten-free, each Saucy Tofu kit is crafted with whole soybeans, which deliver complete proteins and essential amino acids. The entrées are available at major retailers such as Whole Foods, Good Eggs, and Misfits Market.
Rebellyous Foods
Spicy plant-based chicken patties
Seattle-based Rebellyous Foods has launched its new Spicy Kickin’ Patty, a plant-based option designed for the rising demand for hot chicken sandwiches. This vegan patty offers a juicy texture with a crunchy, peppery coating and is free from cholesterol, antibiotics, and hormones, with less saturated fat than traditional chicken.
Meeting USDA National School Lunch Program standards, it provides two meat and meat alternate credits and ¼ grain credit, making it suitable for K-12 schools and other food service providers.
“Food service providers are working hard to meet the needs of a growing population of people choosing to eat plant-based for various reasons, including taste as demonstrated by a recent study sharing a preference for plant-based chicken nuggets over conventional meat nuggets,” Rebellyous Foods CEO Christie Lagally said in a statement.
“We’re rolling out distribution to existing customers and anticipate an influx of new restaurant chains, franchises and food establishments spicing up their menus with the Spicy Kickin’ Patty,” Lagally said.
Since its launch in 2017, Rebellyous has expanded into more than 300 school districts nationwide, including a recent partnership with Chicago Public Schools, which will serve the new patty and other Rebellyous products at more than 100 schools.
“Our students love the Rebellyous Plant-Based Kickin’ Nuggets. Even our staunch meat-eating students enjoy the product since it is so good,” Sarah Keiser, Child Nutrition Technician at Newark Unified School District in California, said in a statement. “We look forward to the new Spicy Plant-Based Patties and can’t wait to put them on the menu for our students to enjoy.”
“I know they will be a hit, especially with our older students who demand anything spicy, and I expect them to fly off our shelves,” Keiser said.
The new spicy chicken patty comes after Rebellyous unveiled its Mock 2 Production System last month. The fully continuous and automated processing system slashes manufacturing costs and can produce a wide range of plant-based meat products at volumes of up to 5,000 pounds per hour on a single processing line.
Danone North America
Silk dairy-free milk for kids
Danone-owned brand Silk has introduced Silk Kids, a new plant-based milk specifically designed for children ages five and up. This oat and pea protein blend offers 8 grams of plant protein per serving and includes DHA omega-3, choline, and prebiotics for digestive health, with 50 percent less sugar than dairy milk.
“As a mom myself, I know how picky kids can be about their food,” Kallie Goodwin, Senior Vice President of Plant-Based Beverages at Danone North America, said in a statement.
“That’s why Silk Kids is created specifically to support growing kids—whether it be topping a bowl of cereal for a quick breakfast or pouring a cold glass with an after-school snack,” Goodwin said.
Silk Kids cartons also feature a “Spot the Bees” game for a fun and educational mealtime experience around sustainability. The plant-based milk is now available in select stores, with a nationwide launch set for early 2025.
For more plant-based stories like this, read:
Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.
