13 mock recipes

Vegetarian mock turkey shaped from oats, ground walnuts, sunflower seeds, peanut butter, and eggs with poultry seasoning and sea kelp. A retro plant-based roast centerpiece with celery stalk legs.

Mock mincemeat made from green tomatoes, apples, and raisins with cinnamon, allspice, and cloves. No meat needed. Water-bath canned for shelf-stable holiday pies and baking.

Mock ravioli casserole: layers of butterfly pasta, a meaty tomato sauce, and a herby spinach-egg-parmesan filling. All the flavor of ravioli without rolling a single sheet of dough.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Mock goose is a British vegetarian bake of diced potatoes, apples, onions, and cheese with sage, topped with stuffing mix and grated cheese. Hearty autumn comfort food.

Mock peanut brittle made with corn flakes, peanut butter, corn syrup, and sugar. Four ingredients, no candy thermometer needed. A crunchy no-bake treat kids love.

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

For those who don't eat potatoes, this puree makes a wonderful substitute.

Maque choux Thibodaux: Paul Prudhomme's Cajun stewed corn built with a dark pan-caramelized puree, apple and prune juice, peppers, and a silky evaporated milk finish.

Zucchini in mock cream sauce uses the vegetable's own extracted juices to make a thick, creamy sauce with no cream at all. A clever lacto-vegetarian technique with garlic, butter, and optional Asiago.

Mock mincemeat without any meat, made with raisins, molasses, brown sugar, brandy, cracker crumbs, and warm spices. A vegetarian filling for holiday pies.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Slow-simmered pinto beans with smoky ham hocks, onion, and garlic. Soaked overnight and cooked low until creamy and tender, this Southern classic is comfort food at its most honest and satisfying.