Field Roast Archives - Epicurean Vegan

Gnocchi Soup with Kale & Veggie Sausage

December 7, 2017 by Epicurean Vegan

Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It’ll be ready in 30 minutes (and pairs well with a chilly December evening)!

INGREDIENTS:
1-2 Tbs olive oil
4 cloves of garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
2 C mushrooms, diced (I used cremini)
2 Italian Seasoning-flavored Field Roast sausages, crumbled
5 C vegetable broth
12-oz Delallo mini gnocchi (gluten-free, wheat-free)
4 C Lacinato (Dino) kale, chopped
1-1/2 C almond milk
3 Tbs cornstarch
1 Tbs nutritional yeast
3/4 tsp salt
1/2 tsp black pepper

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.

Add the broth and let the soup simmer for 10 minutes. Stir in the gnocchi and kale and cook for 3-5 minutes. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

Gnocchi Soup with Kale & Veggie Sausage

Cook time

30 mins

Total time

30 mins

Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It'll be ready in 30 minutes (and pairs well with a chilly December evening)!

Author: Epicurean Vegan

Serves: 6-8

Ingredients

1-2 Tbs olive oil
4 cloves of garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
2 C mushrooms, diced (I used cremini)
2 Italian Seasoning-flavored Field Roast sausages, crumbled
5 C vegetable broth
12-oz Delallo mini gnocchi (gluten-free, wheat-free)
4 C Lacinato (Dino) kale, chopped
1-1/2 C almond milk
3 Tbs cornstarch
1 Tbs nutritional yeast
¾ tsp salt
½ tsp black pepper

Directions

In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes.
Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent.
Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.
Add the broth and let the soup simmer for 10 minutes.
Stir in the gnocchi and kale and cook for 3-5 minutes.
In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

Savory Field Roast Loaf with Gravy

May 31, 2016 by Epicurean Vegan

No, it’s not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I’ve made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
INGREDIENTS:
1 Field Roast Celebration Loaf, cut into small cubes
3 cloves of garlic, minced
1 Tbs olive oil
1 small onion, diced
1 red bell pepper, diced
1 puff pastry sheet, thawed
Flour
2 Tbs almond milk
Gravy
1/2 C flour
2 Tbs vegan margarine
3 C vegetable broth
2 Tbs miso, any variety
3 Tbs water
2 Tbs tamari or soy sauce
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.

Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.

On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side:

Scoop the Field Roast mixture into the center of the puff pastry:

Wrap the loaf, alternating sides (I didn’t do a very pretty job, but you get the idea):
It’s a mummy loaf!
Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.

To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
Serve slices of the loaf topped with gravy. Enjoy!

Savory Field Roast Loaf with Gravy

No, it's not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I've made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.

Author: Epicurean Vegan

Serves: 4

Ingredients

1 Field Roast Celebration Loaf, cut into small cubes
3 cloves of garlic, minced
1 Tbs olive oil
1 small onion, diced
1 red bell pepper, diced
1 puff pastry sheet, thawed
Flour
2 Tbs almond milk
Gravy
½ C flour
2 Tbs vegan margarine
3 C vegetable broth
2 Tbs miso, any variety
3 Tbs water
2 Tbs tamari or soy sauce
½ tsp onion powder
½ tsp black pepper
½ tsp oregano
½ tsp thyme

Directions

Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side.
Scoop the Field Roast mixture into the center of the puff pastry.
Wrap the loaf, alternating sides.
Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
Serve slices of the loaf topped with gravy. Enjoy!

Chipotle Lentil & Walnut Taco Filling

February 16, 2016 by Epicurean Vegan

It’s obvious we like our tacos around here. Unfortunately, we’ve lost our taste for most varieties of meatless crumbles; they just don’t taste great and for some reason, our tummies tend to not agree with them later on. That’s where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils–which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he’s been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

INGREDIENTS:
2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
1/2 large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

DIRECTIONS:
Preheat oven to 350. Toast the walnuts for 10 minutes; set aside. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don’t want them too mushy, but not too crunchy (I know, vague, but you’ll know what I mean when you taste them.) You might need to add some more broth if it’s getting absorbed but the lentils aren’t done.

While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened. Toss the Field Roast sausages in the food processor and pulse a few times until they’re chunky–not too pureed. Add them to the skillet and saute with the onions.

Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Chipotle Lentil & Walnut Taco Filling

It's obvious we like our tacos around here. Unfortunately, we've lost our taste for most varieties of meatless crumbles; they just don't taste great and for some reason, our tummies tend to not agree with them later on. That's where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils--which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he's been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

Author: Epicurean Vegan

Ingredients

2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
½ large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

Directions

Preheat oven to 350. Toast the walnuts for 10 minutes; set aside.
Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don't want them too mushy, but not too crunchy (I know, vague, but you'll know what I mean when you taste them.) You might need to add some more broth if it's getting absorbed but the lentils aren't done.
While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened.
Toss the Field Roast sausages in the food processor and pulse a few times until they're chunky--not too pureed. Add them to the skillet and saute with the onions.
Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Lasagna Bolognese

August 31, 2015 by Epicurean Vegan

This picture was taken mid-process. I forgot to take a picture of the final product, but that’s okay . . . it wasn’t as pretty as this shot. It’s all about taste anyway, right? (Yes, I know, presentation counts, too.) Anyway, this is adapted from Mastering the Art of Vegan Cooking cookbook. I made some changes and tailored it to my own tastes and what ingredients I had on hand. It’s a fantastic variation of typical lasagna. I also went rogue by not boiling the noodles ahead of time! Ack! I totally took a gamble, especially since I was feeding guests who are not vegan. I took the advice of Kathy Hester who advises (in her new cookbook, The Easy Vegan Cookbook) not to cook the noodles ahead of time. It actually worked beautifully. It could have helped that I made this a few hours ahead of time, thus, giving the sauces times to soften the noodles. Either way, this is a will-make-again dish. (By the way, look for my review tomorrow of Hester’s new book.)

INGREDIENTS:
Bolognese sauce
2 Tbs olive oil
1 red onion, diced
2 stalks celery, diced
1 carrot, diced
2 Field Roast Sausages, Italian Seasoning flavored, crumbled
1 tsp fennel seed
1/4 tsp black pepper
2 pinches red pepper flakes
1 tsp Italian seasoning
1/4 tsp celery salt
1/2 tsp smoked paprika
Dash of vegan Worcestershire sauce
1 clove of garlic, minced
1 Tbs soy sauce
1 24-oz jar marinara sauce
2 Tbs sherry
Vegan Bechamel Sauce
2 Tbs vegan margarine
1/4 C nutritional yeast
3 Tbs whole wheat flour
1 Tbs white wine
1 Tbs soy sauce
1 tsp onion powder
2 tsp garlic powder
1/4 tsp nutmeg
2 tsp vegan Parmesan cheese
1-1/2 C almond milk
2 tsp lemon juice
Lasagna
9 lasagna noodles (I used Bionaturae brand) Keep the leftovers for a fabulous Lasagna Soup!
2 large tomatoes, sliced
3-4 C chopped spinach

DIRECTIONS:
Start with the Bolognese sauce. In a cast iron sauce pan, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until tender. Add the Field Roast, fennel, pepper, red pepper flakes, Italian seasoning, celery salt, paprika, vegan Worcestershire sauce, and garlic. Stir occasionally for 5 minutes. Add the soy sauce, marinara sauce, and red wine. Reduce heat and simmer while you prepare the rest of the dish.Now start the Bechamel sauce. In a medium sauce pan, melt the vegan margarine over medium heat. Whisk in the nutritional yeast and flour, then whisk in the white wine, soy sauce, onion powder, garlic powder, nutmeg, vegan Parmesan, almond milk, and lemon juice. Whisk until thick and creamy. This may take a few minutes, and you might need to reduce the heat a little. Transfer to a large measuring cup.
Preheat the oven to 350 and start assembling the lasagna. Ladle some sauce in the bottom of a 9×13 baking pan. Keep it thin, not too much. Next, place 3 uncooked lasagna noodles on top, followed by some Bolognese sauce, some spinach, 2 slices of tomato (per noodle), then pour a little Bechamel sauce on top.
Go easy on the Bechamel sauce because you will need to top the dish at the end, covering the noodles completely. Repeat this step two more times, ending with the last 3 lasagna noodles. Top with the remaining Bechamel sauce.
Cover and bake 30-40 minutes. If you make this ahead of time and it’s been in the fridge for a while, add about 10 minutes to the cooking time. Let cool 5-10 minutes, then slice and enjoy!

Lasagna Bolognese

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

This picture was taken mid-process. I forgot to take a picture of the final product, but that's okay . . . it wasn't as pretty as this shot. It's all about taste anyway, right? (Yes, I know, presentation counts, too.) Anyway, this is adapted from Mastering the Art of Vegan Cooking cookbook. I made some changes and tailored it to my own tastes and what ingredients I had on hand. It's a fantastic variation of typical lasagna. I also went rogue by not boiling the noodles ahead of time! Ack! I totally took a gamble, especially since I was feeding guests who are not vegan. I took the advice of Kathy Hester who advises (in her new cookbook, The Easy Vegan Cookbook) not to cook the noodles ahead of time. It actually worked beautifully. It could have helped that I made this a few hours ahead of time, thus, giving the sauces times to soften the noodles. Either way, this is a will-make-again dish. (By the way, look for my review tomorrow of Hester's new book.)

Author: Epicurean Vegan

Serves: 9

Ingredients

Bolognese sauce
2 Tbs olive oil
1 red onion, diced
2 stalks celery, diced
1 carrot, diced
2 Field Roast Sausages, Italian Seasoning flavored, crumbled
1 tsp fennel seed
¼ tsp black pepper
2 pinches red pepper flakes
1 tsp Italian seasoning
¼ tsp celery salt
½ tsp smoked paprika
Dash of vegan Worcestershire sauce
1 clove of garlic, minced
1 Tbs soy sauce
1 24-oz jar marinara sauce
2 Tbs sherry
Vegan Bechamel Sauce
2 Tbs vegan margarine
¼ C nutritional yeast
3 Tbs whole wheat flour
1 Tbs white wine
1 Tbs soy sauce
1 tsp onion powder
2 tsp garlic powder
¼ tsp nutmeg
2 tsp vegan Parmesan cheese
1-1/2 C almond milk
2 tsp lemon juice
Lasagna
9 lasagna noodles (I used Bionaturae brand) Keep the leftovers for a fabulous Lasagna Soup!
2 large tomatoes, sliced
3-4 C chopped spinach

Directions

Start with the Bolognese sauce. In a cast iron sauce pan, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until tender. Add the Field Roast, fennel, pepper, red pepper flakes, Italian seasoning, celery salt, paprika, vegan Worcestershire sauce, and garlic. Stir occasionally for 5 minutes. Add the soy sauce, marinara sauce, and red wine. Reduce heat and simmer while you prepare the rest of the dish.
Now start the Bechamel sauce. In a medium sauce pan, melt the vegan margarine over medium heat. Whisk in the nutritional yeast and flour, then whisk in the white wine, soy sauce, onion powder, garlic powder, nutmeg, vegan Parmesan, almond milk, and lemon juice. Whisk until thick and creamy. This may take a few minutes, and you might need to reduce the heat a little. Transfer to a large measuring cup.
Preheat the oven to 350 and start assembling the lasagna. Ladle some sauce in the bottom of a 9x13 baking pan. Keep it thin, not too much. Next, place 3 uncooked lasagna noodles on top, followed by some Bolognese sauce, some spinach, 2 slices of tomato (per noodle), then pour a little Bechamel sauce on top.
Go easy on the Bechamel sauce because you will need to top the dish at the end, covering the noodles completely. Repeat this step two more times, ending with the last 3 lasagna noodles. Top with the remaining Bechamel sauce.
Cover and bake 30-40 minutes. If you make this ahead of time and it's been in the fridge for a while, add about 10 minutes to the cooking time. Let cool 5-10 minutes, then slice and enjoy!

Product Review: Field Roast Hand-Formed Burgers

July 27, 2014 by Epicurean Vegan

I was thrilled to have the opportunity to try out these Hand-Formed Burgers from Field Roast. Each package comes with 4 hand-formed burgers all ready for the grill (or in my case, grill pan).

To start, here’s what’s in ’em.

One of the reasons I really enjoy Field Roast products (besides the absence of strange, unpronounceable ingredients) is that they don’t taste like real meat. That’s right. Sometimes, when meatless products taste too similar to the real deal, it grosses me out. But with Field Roast, even though the texture is very, very similar, the taste is all its own. With lots of vegetables, fruits and seasonings, Field Roast products taste fresh and flavorful. (Even our meat-eating friends and family have enjoyed Field Roast). These burgers are really no exception. We don’t use the grill that often (so I’m sure there’s a wasps’ nest inside of it by now), so I opted to use my trusty grill pan. I lightly sprayed the surface with cooking spray and over medium heat, I sauteed the burgers, about 3-4 minutes per side.
We didn’t get too fancy with all the toppings, as I didn’t want to mask up the flavor of the Field Roast, especially since this was the first time I was trying them. I went with the traditional lettuce, tomato, mayo and ketchup.
SO DELICIOUS! The three of us loved these burgers and would certainly buy these (although the fat content is a lot higher than I’d like). They stay moist, not dried out like a typical “veggie burger.” And of course, the flavor is outstanding; just the right amount of seasonings. These burgers can also be crumbled up and used as a ground “beef.” I have another package left and I’m torn over what to do: we have a neighborhood BBQ on Tuesday, so do I save the other package for that, or crumble them up for a new recipe?! Oh, the dilemma! You’ll probably find out soon. Since we had gone all traditional with these burgers, I couldn’t resist making some oven-baked fries to go with them . . .

The Husband’s neatly sliced burger . . .
I just went for it . . .
Overall, another excellent product from Field Roast that makes my vegan life even easier (and tastier). Thanks, Field Roast!

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

July 15, 2014 by Epicurean Vegan

When the Husband says, “Good God, woman, these are amazing,” I can’t help but grin smugly. As I’m sure you’ve gathered by now, I like Field Roast. I like their products because 1.) they taste delicious. And 2.) They aren’t made with strange ingredients. See for yourself. They really do make a healthy meat alternative that even my meat-eating friends and family like. The gyros I make using the Field Roast Celebration Roast are pretty damn good, so I decided to try my hand at another sandwich using the roast. I also made a cashew-horseradish spread that goes perfectly with the sandwiches and the avocado and sauteed onion make it all come together nicely. (And this makes plenty of sandwiches for the week)!

INGREDIENTS:
1 Field Roast Celebration Roast, cut into about 11 slices
1 onion, cut into large pieces
1 avocado, peeled, pitted & sliced thin
Sandwich rolls
Marinade
1 C tamari
3 cloves of garlic, minced
1 Tbs red miso
1 Tbs brown sugar
1/2 tsp lemon juice
1/4 tsp black pepper
1/2 tsp salt
Cashew-Horseradish Sauce
3/4 C raw, unsalted cashews, soaked for an hour or two
1/4 C water
1 clove garlic
2 tsp prepared horseradish sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon juice

DIRECTIONS:
To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.

To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.

Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
Once you’ve turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and some more Cashew Sauce. Enjoy!

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

When the Husband says, "Good God, woman, these are amazing," I can't help but grin smugly. As I'm sure you've gathered by now, I like Field Roast. I like their products because 1.) they taste delicious. And 2.) They aren't made with strange ingredients. See for yourself. They really do make a healthy meat alternative that even my meat-eating friends and family like. The gyros I make using the Field Roast Celebration Roast are pretty damn good, so I decided to try my hand at another sandwich using the roast. I also made a cashew-horseradish spread that goes perfectly with the sandwiches and the avocado and sauteed onion make it all come together nicely. (And this makes plenty of sandwiches for the week)!

Author: Epicurean Vegan

Serves: 5-10

Ingredients

1 Field Roast Celebration Roast, cut into about 11 slices
1 onion, cut into large pieces
1 avocado, peeled, pitted & sliced thin
Sandwich rolls
.
Marinade
.
1 C tamari
3 cloves of garlic, minced
1 Tbs red miso
1 Tbs brown sugar
½ tsp lemon juice
¼ tsp black pepper
½ tsp salt
.
Cashew-Horseradish Sauce
.
¾ C raw, unsalted cashews, soaked for an hour or two
¼ C water
1 clove garlic
2 tsp prepared horseradish sauce
½ tsp salt
¼ tsp black pepper
½ tsp lemon juice

Directions

To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.
To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.
Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
Once you've turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and maybe some more Cashew Sauce. Enjoy!

Rigatoni with Garlic-Ricotta & Field Roast

July 10, 2014 by Epicurean Vegan

Thanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.

Rigatoni with Garlic-Ricotta & Field Roast

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Thanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.

Author: Epicurean Vegan

Cuisine: Italian

Serves: 4

Ingredients

1 lb Rigatoni pasta
1 C tofu ricotta (see link above)
2 cloves garlic
¼ C vegetable broth (I used a tsp of Better Than Bouillon + water)
2 Field Roast sausage links, Italian Seasoning flavor
1 tomato, chopped
½ C parsley, chopped

Directions

Cook the pasta according to package instructions.
Mince the garlic cloves in a food processor, then add the ricotta and vegetable broth. Process 30 seconds, or until smooth. Transfer to a small saucepan and heat over medium-low heat until heated through.
Meanwhile, saute the Field Roast in a skillet with a tad of olive oil.
To serve, top individual servings of pasta with some sauce, Field Roast, tomatoes and parsley. Enojy!

Lime n’ Bean Tacos with Field Roast & Bell Peppers

May 23, 2014 by Epicurean Vegan

It doesn’t get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they’re less than $1.59 a piece, I’ll hold off. With or without the guac, these make a delicious meal in minutes.

INGREDIENTS:
1 Tbs olive oil
1 clove garlic, minced
1/2 yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
1/2 C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed

DIRECTIONS:
In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.

Add the Field Roast and cook another 5 minutes, or until it is heated through. Stir in the beans and cook until they are heated through. Stir in the lime and cilantro.
Scoop into the taco shells, add your favorite toppings and enjoy!

Lime n' Bean Tacos with Field Roast & Bell Peppers

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

It doesn't get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they're less than $1.59 a piece, I'll hold off. With or without the guac, these make a delicious meal in minutes.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
1 clove garlic, minced
½ yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
½ C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed

Directions

In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.
Add the Field Roast and cook another 5 minutes, or until it is heated through.
Stir in the beans and cook until they are heated through.
Stir in the lime and cilantro.
Scoop into the taco shells, add your favorite toppings and enjoy!

Wild Rice & Potato Stew with Field Roast

February 6, 2014 by Epicurean Vegan

Can you tell that I’m loving my new Dutch oven?! But really, this could be made with a regular soup pot too, but it’s way more satisfying to get use out of a new kitchen toy. This is a little similar to the Creamy Wild Rice Soup, but I revved it up by adding a Field Roast sausage (which we all thought, made the soup) and some other seasonings. I also didn’t have to prepare a roux, so it was even easier. This stew is perfect for a cold and wintry night. We’ve been socked in with LOTS of snow and temps this week haven’t risen much above 12 degrees. Our rain chain is certainly feeling it . . .

INGREDIENTS:
2 Tbs Earth Balance margarine
1/2 large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg’s Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
1/2 C Tofutti sour cream
1/4 C almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
Salt and pepper, to taste

DIRECTIONS:
In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes. Add the diced potatoes and cook covered for another 20-25 minutes. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup. Season with the Herbs de Provence, salt, and pepper.

Let it cook a few minutes longer until heated through, then enjoy! (Serves 6)

Wild Rice & Potato Stew with Field Roast

Prep time

10 mins

Cook time

1 hour 5 mins

Total time

1 hour 15 mins

This stew is perfect for a cold and wintry night, but I make it often throughout the year; it's just that good!

Author: Epicurean Vegan

Serves: 6

Ingredients

2 Tbs Earth Balance margarine
½ large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg's Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
½ C Tofutti sour cream
¼ C almond milk
3 Tbs flour
¾ tsp Herbs de Provence
Salt and pepper, to taste

Directions

In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes.
Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes.
Add the diced potatoes and cook covered for another 20-25 minutes.
In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup.
Season with the Herbs de Provence, salt, and pepper.
Let it cook a few minutes longer until heated through, then enjoy!

Marinated Field Roast Gyros

October 9, 2013 by epicureanvegan

Yep, go ahead, bookmark this one right now; I’ll wait . . .

Ready? Did you get it? Okay, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren’t any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I’d use their Celebration Roast . . . simply brilliant!

You’ll need a little bit of prep time for this meal, so you’ll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don’t let that scare you though! The processes are super easy and you’ll be glad you took the extra time.

INGREDIENTS:
Pita bread recipe
or flour tortillas
Gyros/Marinade:
1 Field Roast, Celebration Roast
1 large red onion, sliced
1/2 C tamari or soy sauce
1/8 C olive oil
1 Tbs vegan Worcestershire sauce
1 Tbs red wine vinegar
1 Tbs lemon juice
2 cloves garlic, minced
1 tsp cumin
1-1/2 tsp oregano
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cayenne
Salt and pepper
Tzatziki Sauce:
8-oz plain almond or soy yogurt
1/2 C Tofutti sour cream
2 tsp garlic powder
1-1/2 tsp onion powder
1 Tbs lemon juice
2 tsp red wine vinegar
2 Tbs fresh mint, minced
2 Tbs fresh dill, minced
1 tsp salt
1/4 tsp black pepper
1/2 of a large cucumber, shredded and squeezed of all water
The rest:
1-2 tomatoes, thinly sliced
1/2 of a large cucumber, sliced
Lettuce, chopped

DIRECTIONS:
Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.

In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.

Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.

When it’s time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.

Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!

Marinated Field Roast Gyros

Okay, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren't any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I'd use their Celebration Roast . . . simply brilliant! You'll need a little bit of prep time for this meal, so you'll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don't let that scare you though! The processes are super easy and you'll be glad you took the extra time.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

Pitas or flour tortillas
Gyros/Marinade:
1 Field Roast, Celebration Roast
1 large red onion, sliced
½ C tamari or soy sauce
⅛ C olive oil
1 Tbs vegan Worcestershire sauce
1 Tbs red wine vinegar
1 Tbs lemon juice
2 cloves garlic, minced
1 tsp cumin
1-1/2 tsp oregano
½ tsp nutmeg
½ tsp cinnamon
½ tsp cayenne
Salt and pepper
Tzatziki Sauce:
8-oz plain almond or soy yogurt
½ C Tofutti sour cream
2 tsp garlic powder
1-1/2 tsp onion powder
1 Tbs lemon juice
2 tsp red wine vinegar
2 Tbs fresh mint, minced
2 Tbs fresh dill, minced
1 tsp salt
¼ tsp black pepper
½ of a large cucumber, shredded and squeezed of all water
The rest:
1-2 tomatoes, thinly sliced
½ of a large cucumber, sliced
Lettuce, chopped

Directions

Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.
In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.
Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.
When it's time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.
Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!

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Wild Rice & Potato Stew with Field Roast

Marinated Field Roast Gyros

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