STORY HIGHLIGHTS

(CNN) -- Options for meat substitutes have come a long way since Seth Tibbott's first few Thanksgivings as vegetarian in the 1970s.

Vegetable side dishes and salads were nice but they didn't seem as festive as a turkey, the traditional Thanksgiving centerpiece. The Oregon man tried all kinds of experiments, from a stuffed pumpkin to a gluten roast that took all day to make but was "unsliceable and indigestible."

After becoming a professional "soycrafter" in 1980, Tibbott noticed that sales seemed to slow around Thanksgiving and Christmas "as people lost their vegetarian ways and guiltily ate traditional fare like turkey," he said. Aside from tofu, which was primarily only sold in Asian markets, the only commercially available meat alternatives were made by Seventh Day Adventist companies, and many of these products were canned.

"I subsisted on a diet of homemade items like pressure-cooked soybeans and tortillas, soy grit burgers, bread and granola," he told CNN.

Over the years, fake meat -- or what some call plant-based meat -- grew to include burgers, hot dogs and ground beef. But poultry was still a relatively untapped niche, especially when it came to holiday centerpieces. With the help of Portland sandwich maker Hans Wrobel, Tibbott came up with the first Tofurky Roasts in 1995 and sold them in the Pacific Northwest.

Vancouver, British Columbia

New York

Glasgow, Scotland

Chiang Mai, Thailand

Continued here:
Why eat fake meat?