Field Roast Archives - Page 4 of 5

Vegan Gravy

November 15, 2010 by epicureanvegan

Vegan MoFo, Day 15

Thanksgiving leftovers are a given. We had some Field Roast leftover, so I made some vegan gravy to go with it. Luckily, we had some Israeli Couscous left, so I heated that up, too. Everything was even better the second time!

INGREDIENTS:
2 Tbs olive oil
2 C vegetable broth + some for thinning
4 cloves garlic, minced
4 green onions
4 mushrooms, diced small
1 Tbs Earth Balance margarine
1/4 C flour
1 tsp soy sauce
4 tsp nutritional yeast
1/4 tsp sage
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, heat olive oil and add the garlic and green onions. In a large bowl, combine the broth and flour with a whisk; combine thoroughly. Add to the saucepan, along with the nutritional yeast, sage, salt, pepper, margarine, and soy sauce. Season with salt, pepper and heat to a boil. Add more broth, if needed and reduce heat once gravy is thickened. Ladle over a Field Roast slice and enjoy!

My First Vegan Thanksgiving

November 14, 2010 by epicureanvegan

Vegan Mofo, Day 14

That’s right, Thanksgiving. No, you didn’t just skip a week and a half, we celebrated Thanksgiving early with The Husband’s side of the fam because they were going to be gone over T-Day. So for our first vegan Thanksgiving, I brought a Field Roast for the veg side of the table. I think I picked it up for sale for $17.99. It comes frozen, so all you have to do is thaw it in the fridge overnight and then bake it at 475 for 45 minutes.

It’s stuffed with hazelnuts and cranberries, wrapped in a flaky pastry dough. It tastes much like their Celebration roast, but I will say that it did need some kind of sauce or gravy. Otherwise, it was fantastic!! Loved it!

We had all the other trimmings, too (only veganized). My mother-in-law made some mashed potatoes without milk and butter for us, as well as some separate stuffing. The sweet potatoes were cooked to perfection with some brown sugar and I brought Israeli Couscous. We came, we drank, we ate, we napped.

INGREDIENTS: HAZELNUT CRANBERRY
ROAST: Filtered water, vital wheat gluten, expeller pressed safflower oil, cranberries, crystallized ginger (ginger, cane sugar), toasted hazelnuts, naturally flavored yeast extract, barley malt, organic wheat flour, dried apples (non-sulphured), granulated garlic, onion powder, ginger juice (ginger, citric acid), yellow pea flour, toasted sesame oil, lemon juice, sea salt, spices, irish moss (sea vegetable) extract, red wine, tomato paste, black pepper, garlic,
natural hickory smoke flavor with tortula yeast , rubbed sage, rosemary, natural liquid smoke and paprika.

PUFF PASTRY: Enriched wheat flour, water, expeller pressed palm oil and sea salt. Contains: Hazelnuts.

Colorful Kale and Potato Casserole

November 4, 2010 by epicureanvegan

Oh my gosh, this was delicious!! The flavors of the Field Roast sausage and Vegan Rella, really made this dish. This was the first time I used Vegan Rella’s cheddar flavor and like the mozzarella variety, I was in love at first bite. It is truly the best-tasting vegan cheese out there and it melts like it’s nobody’s biz. Combined with the Field Roast, there’s no need to add any other seasonings, which is always a time and money saver!

INGREDIENTS:
Olive oil
1-1/2 C red potatoes, diced small
1-1/2 C kale, stemmed and chopped
1 Field Roast sausage link, Mexican Chipotle flavor, crumbled
1 C cracker crumbs
1 large tomato, diced
1-1/2 C Vegan Rella, shredded

DIRECTIONS:
Preheat oven to 375. In a large skillet, heat some olive oil and cook the potatoes until they begin to soften and brown. Add the Field Roast and kale and cook a few minutes more, covered, until the kale starts to wilt. Layer the crackers on the bottom of a pie plate and sprinkle some cheeze on the crackers. (Vegan Rella can be pretty sticky, so don’t knock yourself out trying to spread it too much).

Transfer the potato mixture to the pie plate and spread evenly.

Sprinkle on the rest of the cheeze and then the diced tomato.

Cover and bake for 10 minutes. Let sit a few minutes before digging into it. Enjoy! (And btw, thanks, Field Roast for the FB shout out–as you know, I LOVE your products and I’m hoping to get my local health food stores to carry more of them)!

Potato-Spinach Bake and Pesto Pizzas

October 17, 2010 by epicureanvegan

I stared at a bag of small red potatoes, wondering what I should make with them before they go bad (and before getting more tomorrow from our CSA). It’s hard not to think of comfort food when making something with potatoes, so I threw together an easy casserole using stuff just sitting around in the fridge and pantry. I was going to make just regular garlic toast with some pesto butter, but the Sixth Grader had the idea to make little pesto pizzas and they were amazing!

INGREDIENTS:
Olive oil
2 cloves garlic, minced
4-5 C red and/or russet potatoes, diced
5 C fresh spinach, chopped
8-10 mushrooms, quartered
1-1/4 C Tofutti sour cream
1 C vegan cheddar, divided
1/4 C almond milk (or other nondairy milk)
1-1.8 oz pkg. leek soup mix
2 Field Roast Italian Sausage links, diced (optional)
Pesto/tomato pizzas:
2 round flat breads, each cut into fourths
1/4 C pesto
1/3 C Earth Balance margarine
1 /2 large tomato, thinly sliced
3/4 C vegan mozzarella, shredded
Olive oil
Garlic salt

DIRECTIONS:
Preheat oven to 350. Heat olive oil and garlic in a large skillet. Add potatoes and cook until somewhat soft, about 10-15 minutes. In the meantime, combine the sour cream, 1/2 a cup of the cheddar, milk, and the leek soup mix. If using, add the Field Roast to the skillet and cook just a few minutes.

In a large mixing bowl, combine the potato mix, spinach, mushrooms, and sour cream mixture. Pour into a 9×13″ baking dish, cover, and bake for 40 minutes.

Add the rest of the cheese and bake uncovered until cheese melts, about 2-3 minutes.

To make the pesto pizzas, preheat broiler on high. Combine pesto and butter in a small bowl.

Brush flat bread with olive oil and sprinkle with garlic salt. Spread about a tablespoon of pesto onto flat bread pieces, then some cheese and a tomato slice.

Place under the broiler about 3 minutes, or until they begin to brown. Enjoy!

Potato-Leek Breakfast Casserole

October 12, 2010 by epicureanvegan

As some of you may already know, I LOVE to make breakfast stuff, I just don’t always have the time. This morning is rainy and chilly and a good morning to stay in. So since we get lots of vegetables from our CSA, I usually have to have at least one meal a week where I need to raid the refrigerator of on-the-verge produce that needs to get eaten. Oftentimes, its a mixture of stuff you wouldn’t think of putting together, but you’d be surprised how well vegetables get along with each other! Of course, I had to add my favorite go-to protein. . .Field Roast! A shocker, huh? Because of the flavor and spices in the grain meat, there is no need for a long list of spices, plus you’re getting 23 grams of protein per link! If you have the time, this is a great way to start the morning, or serve at brunch.

Cute little potatoes from the CSA–perfect for a dish like this!

INGREDIENTS:
Olive oil
1-1/2 C red potatoes, diced
2 leeks, chopped (mostly white parts, with some green)
1/3 of a napa cabbage, chopped
1/2 a bell pepper, diced (any variety)
1-2 Field Roast sausage links, Mexican Chipotle flavor
Salt and pepper, to taste
1-1/2 C vegan cheddar, shredded and divided (or use a mixture with vegan Jack and cheddar)
1-1/2 to 2 cups hearty cracker crumbs

DIRECTIONS:
Preheat oven to 350. In a 9×13 baking dish, line the bottom with the crackers. I like a hearty cracker that won’t fall apart. I just scoured our pantry and used a variety of leftovers–some stone-ground wheat ones and some Ritz-like ones. I would stay away from Triscuits–they make it too dry. Layer on about 1/2 of the cheddar cheese onto the cracker crust.

In a large skillet, heat about 2 tablespoons of olive oil. Add the potatoes and cook for about 10 minutes, covered. but stirring occasionally. Add the bell peppers and leeks and cook another 5-10 minutes.

Next, add the cabbage and Field Roast. Don’t worry about chopping the cabbage up too small—it will cook down and wilt quite a bit. Season with a little salt and pepper.

When the potatoes are a little soft, but still with some crunch, layer vegetable mixture onto the cracker crust. Top with the rest of the cheese and bake, covered for 20 minutes. If the cheese isn’t melted enough, uncover and bake another 3-4 minutes.

Enjoy!

Field Roast Sausage and Vegetable Hash

September 8, 2010 by epicureanvegan

When I began to make this, just throwing stuff together, I wasn’t planning on posting it, but then I tasted it and damn, I knew I had to share it. Even The Husband called it hands-down the best, most phenomenal breakfast burrito/hash he’s ever had. Wow. Now that my “chef-ego” is inflated, here you go:

INGREDIENTS:
2 Field Roast sausages, Italian flavor
3 small potatoes, peeled and diced
1 small green bell pepper, diced
1/2 a large onion, diced
1 small zucchini, sliced then quartered
1 C sliced mushrooms
2 Tbs olive oil
vegan cheddar, shredded
Flour tortillas, warmed
Garlic & Wine seasoning, to taste (So this is a blend that we got from The Melting Pot a million years ago and here’s what’s in it: salt, soya flour, garlic, sherry wine flavor, cracked pepper, select imported spices, citric acid, and parsley).

DIRECTIONS:
Saute the potatoes in the olive oil for about 10 minutes, or until they just start to soften. Add the green pepper, onion, and zucchini. Over medium heat, cover and let saute for about another 10 to 15 minutes, or until soft. Season with the garlic blend and then add the sausage (I just tear it apart into small pieces) and the mushrooms. Season again with the garlic blend and cover another 4-5 minutes until the mushrooms are just softening.

Scoop some onto a warmed tortilla and add a little cheese. YUM! Enjoy!

Pasta with “Meat” Sauce

August 23, 2010 by epicureanvegan

It really doesn’t get much easier than this, especially when you’re short on time to make dinner. It was my night to host writer’s group, so I needed something quick to whip up. I used Boca Crumbles, but Field Roast makes an Italian “sausage” that I think would work nicely as well.

INGREDIENTS:
14-16oz pasta, cooked
1 jar spaghetti or marinara sauce
1 bag Boca Meatless Crumbles (use as much as you want–depending on how “meaty” you want it)
Vegan mozzarella, shredded
Optional: 6-8 mushrooms, sliced

DIRECTIONS:
I added the frozen Boca Crumbles directing into the pan with the sauce, warming them together. I also added some sliced mushrooms and simmered everything for about 10-15 minutes. Top pasta with the sauce and cheese and you’re done! This is a great combination of carbohydrates and protein and perfect for the night before a hike or activity when you need some extra umph. Even for my morning run, I tend to go further, longer. Never a bad thing. Enjoy!

Breakfast Burritos

August 8, 2010 by epicureanvegan

I love lazy Sunday mornings. The Husband and I decided to combine forces and throw together a tasty breakfast. He loves hasbhbrowns, so he fired those up and I worked on the rest of the ingredients in another pan. It was a lovely joint venture.

INGREDIENTS:
1 16-oz bag hashbrowns
1 red bell pepper, diced
1 yellow bell pepper, diced
4 green onions, sliced thin
2 Field Roast sausages (Chipotle flavor)
1/2 C fresh cilantro, chopped
Olive oil
Salt and pepper, to taste
Flour tortillas, warmed
Optional ingredients: Tofutti sour cream, vegan shredded cheddar, salsa

DIRECTIONS:
Pretty easy: The Husband seasoned the hashbrowns with salt and pepper and cooked them in one skillet, while I sauteed the peppers in some olive oil for about 10-15 minutes in another skillet. I then added the sausage, which just needs to be heated through–no “cooking” involved. I had two leftover sausages from the casserole, so this was perfect. Then I added the green onions and cooked them a few more minutes until they began to soften. Once the hashbrowns were browned, about 25 minutes, we combined the two pans and stirred in the cilantro. Spoon onto a tortilla, adding the optional ingredients, if using. Enjoy!

Vegan Sausage Breakfast Casserole

August 4, 2010 by epicureanvegan

It was a beautiful, lazy morning, and I love to cook in the morning, however, it seems I usually don’t have the time. It was also a good opportunity to clean out the fridge of the on-the-verge veggies that I just couldn’t see get thrown away. This casserole was creamy, spicy and a great way to start the day. (And to satisfy my morning-cooking-craving.) The 6th Grader even said, “Dad better not eat it all before tomorrow morning.”

INGREDIENTS:
2 Field Roast Sausages, Mexican Chipotle flavor, crumbled
1/4 of a head of cabbage, any variety, shredded
1/2 a large red bell pepper, diced
1 large leek, chopped
6-8 mushrooms, diced
1 small zucchini, diced
2 C crackers, broken into large crumbles (herbed crackers would be nice for added flavor)
1 C Tofutti sour cream
1-3/4 C vegan cheddar, shredded and divided
Dashes of cumin, cayenne, salt, and pepper
Olive oil

DIRECTIONS:
Preheat oven to 350. Spread cracker crumbles on the bottom of a 9×13″ pan; set aside.

In a large skillet, heat 1-2 tablespoons of olive oil. Add bell pepper, cabbage, leek, and sausage. Saute about 10-12 minutes until vegetables are just beginning to soften and turn brown. Add mushrooms, cumin, cayenne, salt, and pepper; cook another 3 minutes, or so.

In a small bowl, combine sour cream with about 3/4 cup of the cheddar. Layer on top of the cracker “crust”. You want to avoid dropping big clumps of it because you want it to be evenly spread on top of the crackers. Try and spread it around as best you can.

Layer with sausage mixture and spread it out evenly. Top with remaining cheddar cheese and bake uncovered for 20 minutes.

Let it sit a couple of minutes before slicing it up. Enjoy!

Field Roast with a Coq Au Vin Sauce

July 8, 2010 by epicureanvegan

Not only do I love the taste, I have always enjoyed the smell of coq au vin when it cooks. It goes beautifully with a sliced Field Roast and served with a mushroom and herb pilaf.

INGREDIENTS:
6-8 mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 Tbs butter, divided
1 Tbs olive oil
1/2 C red wine
1 C vegetable broth (plus more for thinning out sauce, if needed)
3 Tbs flour
3 Tbs water
1 Tbs fresh parsley, chopped
Salt and pepper, to taste
1 one-pound Field Roast, thawed if frozen

DIRECTIONS:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add garlic and saute until it starts to pop. Add onion and cook until tender. Add mushrooms and cook for about 3-4 minutes. Add broth and simmer until it reduces a little, then add the wine. Cook for about 5 minutes until it, too, reduces a little. Combine water and flour (it will be pretty thick) and stir into the mushroom mixture. Season with salt, pepper, and stir in parsley.

I then transferred the sauce to a saucepan and kept it warm over low heat. It may thicken up more, so you might want to add some broth to it until you’ve reached the desired consistency. In the same skillet (wipe out with a paper towel) add remaining tablespoon of butter.

Place slices of the Field Roast in pan and brown on both sides, about 3-5 to minutes per side. Ladle sauce over a slice or two of the roast and serve with the pilaf. Enjoy!