Step back in time to the cobblestone streets of Philadelphia, where the foundations of American liberty were signed into law. But, in the series premiere of The Golden Age of Plant-Based Foods, host Jamie Logan reveals a different kind of revolution brewing in the 19th century: the rise of the "vegetable turkey."

While many view plant-based eating as a modern trend, this episode uncovers a rich, meatless history dating back over 130 years. The journey begins as we witness a stunning historical gala—a collaboration between the American Vegan Society and Seth Tibbott, the visionary founder of Tofurky. While celebrating the 30th anniversary of his iconic, plant-based turkey-alternative, Tibbott is quick to reveal that he wasn't the first to disrupt the Thanksgiving table. As early as 1869, the term "vegetable turkey" appeared in print, and by 1900, Good Housekeeping was publishing full menus for vegetarian holiday feasts.

To bring this history to life, the production gathered a "who’s who" of plant-based culinary royalty at Philadelphia’s Walnut Hill College. Led by television host Christina Pirello and Rachel Klein of Miss Rachel’s Pantry, a team of elite chefs set out to "veganize" the 1890s menu.

From eggplant and chestnut "turkeys" and lentil cutlets to savory rice croquettes and creamy pumpkin puddings, these chefs prove that 19th-century plant-based recipes were not a fluke but the seedlings of a movement that has grown into a global force.

This isn't just a dinner; it's a vibrant recreation complete with top hats, gowns, and a barbershop quartet. Join us as we explore how these early pioneers of compassion paved the way for today’s global food revolution, proving that the meatless movement is not a fad, but a long-standing American tradition. For more, visit: https://americanvegan.org/