Epicurean Vegan

The original recipe uses pork, but a 1-lb vegan Field Roast was the perfect substitute. This was actually the first time I’ve tried this product and I was really impressed with it. (For $7, I sure hope so)! It was worth it.

(I used the one on the right) The “roast” has a pork-like texture and just a hint of actual pork taste. Made mostly of butternut squash, apples and mushrooms, it was delicious. One 4-oz serving has only 90 calories, no cholesterol, only 0.5 grams of saturated fat–and get this–there are 31 grams of protein per serving as well! I will definitely buy this particular product again and won’t hesitate to try their other products. The sauce itself is pretty easy to make and the flavor is very subtle–it doesn’t overpower the flavor of the roast and isn’t too sweet either–it’s just right.

INGREDIENTS:

1 lb Vegan Field Roast, sliced (about 6-7 slices), thawed

2 Tbs sugar

2 Tbs rice vinegar

2 Tbs white wine

2/3 C blueberry juice

1-2/3 C vegetable broth

3/4 C fresh blueberries

2 Tbs cornstarch

2 Tbs canola oil

DIRECTIONS:

Place roast slices in a large skillet with the canola oil. Lightly brown each side–won’t take much–about 3-4 minutes per side.

In a large saucepan, add sugar and about 1/8 cup of water. Bring to a boil. Add rice vinegar when the sugar changes color. Boil again and add the white wine. Reduce to a syrup, then add the blueberry juice and reduce to half, about 4 minutes. Add broth and boil to desired consistency–you will probably need to mix the cornstarch with about 1/8-1/4 cup of water and then add to the sauce to thicken. Add blueberries and taste for seasoning. The sauce yields about 2 cups.

Serve the roast slices with a ladle full of sauce and enjoy!

Recipe source: Eat Canadian