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Product Review: Field Roast’s Smoked Apple Sage Grain Sausage

June 13, 2010 by epicureanvegan

As you probably all know. . .I love Field Roast. I’m always so impressed with how those folks can make such a tasty, satisfying meat alternative that is also good for you. These sausages taste very similar to their Celebration Roast and regular Field Roast, but in a bratwurst form.

After removing the plastic casing with kitchen scissors, we grilled these guys for about 15 minutes on low. They do get a little dry on the outside, but stay moist and very sausage-like inside. Made mostly of Yukon Gold potatoes, apples and rubbed sage, these don’t need a lot of fixings, but I opted for the old standbys (ketchup and spicy mustard). Use your own favorite toppings (but I think sauerkraut would overpower the flavor of them). Go unconventional with maybe some sliced avocados and vegan jack cheese. . .get creative.

They also recommend browning in a saute pan with some oil over medium heat, or break it up and use in sauces, stir-frys, and scrambles. (Just don’t over cook)!

So here’s the other great news: They have 10 grams of fat, and only 1 gram of that is saturated fat. Impressive! A Johnsonville Brat has 22 grams of fat and 8 grams of saturated fat! Blech. And get this—these sausages have no cholesterol! Where the real deal brat has 60 mg and also more sodium. Here’s the kicker. . . (I love telling non vegans who give me hard time about protein) . . .these Field Roast sausages have 26 grams of protein per link where a cancer-licious brat has only 15! For 240 calories, you too, can get as excited about these as I am. 🙂

Ingredients: Filtered water, vital wheat gluten, expeller pressed safflower oil, nonsulphered dried apples, yukon gold potatoes, naturally flavored yeast extract, onion powder, barley malt,garlic, natural hickory smoke flavor with torula yeast, sea salt, spices and rubbed sage

Field Roast Marsala

May 13, 2010 by epicureanvegan

I’m in love with Field Roast. I’m in love with those who make this miracle “meat.”They seem to know a thing or two about being a vegan–they’re brilliant. This recipe is roughly the same as the Seitan Marsala but I made a couple of changes, like using brown rice flour instead of all purpose flour. Brown rice flour makes a more crispy texture and is naturally gluten-free.

INGREDIENTS:
1- 1 lb Celebration Field Roast
1/4 C brown rice flour
1/4 tsp dried marjoram
1/8 tsp salt
1/8 black pepper
1-1/2 C mushrooms, quartered
1/2 C sliced green onion
2 Tbs Earth Balance margarine
1/4 C vegetable broth (plus extra for thickening)
1/4 C Marsala or dry sherry
Cornstarch
Olive oil, for sauteing
(optional): 1 can quartered artichoke hearts

DIRECTIONS:
Slice the Field Roast into about 10 slices. Stir together flour, marjoram, salt and pepper. Lightly press Field Roast slices into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the slices in the olive oil. Saute until brown on all sides–about 3 minutes or so. The roast is already cooked–its just a matter of heating it through and browning it. Remember, the brown rice flour will make it crispier.

Add the mushrooms, green onions, vegetable broth, Marsala or sherry and the margarine. Cook uncovered for about 2-3 minutes, until the sauce thickens, stirring occasionally.

This is where you may need to mix up about a tablespoon of cornstarch with a 1/4-1/2 cup of vegetable broth to thicken the sauce. Serve over rice or pilaf and enjoy!

Field Roast with Fresh Blueberry Sauce

April 25, 2010 by epicureanvegan

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

Product Review: Field Roast’s Smoked Apple Sage Grain Sausage

Field Roast Marsala

Field Roast with Fresh Blueberry Sauce

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