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Savory Field Roast Loaf with Gravy

May 31, 2016 by Epicurean Vegan

Savory Field Roast Loaf with Gravy -- 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.
Savory Field Roast Loaf with Gravy -- Epicurean VeganINGREDIENTS:
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.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side:
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Scoop the Field Roast mixture into the center of the puff pastry:
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Wrap the loaf, alternating sides (I didn’t do a very pretty job, but you get the idea):
Savory Field Roast Loaf with Gravy -- Epicurean VeganIt’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.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

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.
Savory Field Roast Loaf with Gravy -- Epicurean VeganServe slices of the loaf topped with gravy. Enjoy!

Savory Field Roast Loaf with Gravy
 
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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
  1. 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.
  2. Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
  3. On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side.
  4. Scoop the Field Roast mixture into the center of the puff pastry.
  5. Wrap the loaf, alternating sides.
  6. 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.
  7. 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.
  8. Serve slices of the loaf topped with gravy. Enjoy!
3.5.3208

 

Filed Under: Dinners Tagged With: easy, Field Roast, Field Roast loaf, Gravy, puff pastry, savory, vegan meat loaf

Vegan Gravy

November 15, 2010 by epicureanvegan

Vegan MoFo, Day 15

Vegan Gravy -- Epicurean VeganThanksgiving 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!

Vegan Gravy -- Epicurean Vegan

Filed Under: Dinners, Vegan MoFo Tagged With: Field Roast, Gravy, Thanksgiving

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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