Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, & Savor

Description

Move over, Tofurkey. VegNews Magazine's 2015 Company of the Year offers their first cookbook, dedicated to delicious, satisfying vegan "wheat meat" recipes. Founded in 1997 in Seattle, Washington, Field Roast Grain Meat Co. creates artisan vegan meats, made with real ingredients and traditional food making practices. Chef Tommy McDonald shares fundamental techniques and processes that will enable the reader to make vegan grain meats (sausages, stuffed roasts) at home - for everyday (sandwiches, burgers, meatloaf) to holiday (the popular Celebration Roast). The 100 recipes are flexible: want to make your own meats? Great! Want to use Field Roast products instead? That will work too. Field Roast products (grain meats and Chao non-dairy cheeses) are not soy-based; rather they are made with vital wheat gluten, veggies, and spices - all-natural ingredients for authentic, hearty taste. Field Roast's ever-expanding array of products (roasts, sausages, deli slices, loaves, a frankfurter, a burger, and vegan cheese) can be found in retail outlets and on restaurant menus nationwide.

Field Roast Grain Meat Co. products are sold in over 2,000 retail stores and over 500 restaurants nation-wide, including Whole Foods. It was named VegNews Magazine's 2015 Company of the Year.

A how-to for making plant-based roasts, sausages and deli slices. The recipes don't spill the beans (or more precisely the vital wheat gluten) on the company's signature products, but they do serve up 15 unique plant-based meat recipes and more than 100 other recipes that use those meats (or the store-bought variety).--Portland Press Herald Being a Southern gal who loves meaty dishes, Field Roast is a saving grace in my kitchen; these recipes will rock your palate and make your friends and family SO happy! Hoorah for plant-based meat! --Kathy Freston, New York Times bestselling author of The Lean, Veganist, and Quantum Wellness Field Roast's artisan vegan meats are some of the best on the market. Tommy McDonald, Field Roast's Executive Chef, is now sharing 101 artisan vegan meat recipes that you can prepare in your own home.--Vegetarian Journal I'm already salivating on the pages, which have unleashed a savage urge in me to rush into the kitchen to dig into vegan charcuterie. Smoked Potato and Artichoke Sausage, anyone? --Miyoko Schinner, author of The Homemade Vegan Pantry and founder of Miyoko's Kitchen No matter readers' culinary-skill levels (learn how to craft from-scratch charcuterie or simply swap Field Roast's store-bought products into recipes), this book cements the iconic company's place as one of the industry's top meat-making maestros.--VegNews Plant meats are the future of food, and chef Tommy McDonald has been leading the way for years now with his innovative, satisfying, and flavorful Field Roast creations. Finally, home cooks have a chance to craft the same roasts, sausages, and crumbles we know and love from this pioneering plant-based brand. Field Roast is a bold, celebratory collection of recipes for any eater. It's proof that meatless living can be hearty, healthy, forward-thinking, and steeped in culinary tradition at the same time. --Gena Hamshaw, author of The Full Helping blog and Food52 Vegan This book is perfect for anyone who's ever bemoaned the lack of creative meal options for vegans... Written for vegans and omnivores alike, the photography is as stunning as it is savory...The oven-centric dishes are perfect for cooking up cozy meals come sweater-weather season. --Best This is a beautiful cookbook...The recipes are well written, easy to follow, and the ingredients are mostly available in markets specializing in vegan supplies...The recipe layout is good, mostly designed to keep instructions and ingredients on a single page. The head notes are nice, and the many Chef's Notes are useful as well as sidebars...The photo illustrations are stunningly beautiful, and the step-by-step photo series are excellent. So is the extensive index.--Tulsa Book Review We have been wicked fans of Field Roast for years and consider them one of the pioneers in the plant-based meats space, making it easy for more people to embrace animal-free options. Tommy is a badass, fellow plant-pusher and a talented chef in getting people to open their eyes to the endless possibilities of plant based comfort foods.--Chad and Derek Sarno, founders of Wicked Healthy www.wickedhealthyfood.com, @wickedhealthy Brothers. Chefs. Plant-Pushers. What I love about Tommy McDonald's Field Roast cookbook is that there are both easy DIY (from scratch) vegan meat recipes as well as recipes containing Field Roast. The choice is yours! This is one of the best vegan savory 'meats' cookbooks I've ever seen. Standouts are Pastrami Roast, Little Saigon Meatloaf, Steakhouse Roast as well as soups, salads, appetizers and sauces. Eating vegan just got a whole lot better! --Chloe Coscarelli, vegan chef and cookbook author Yum!...Chef Tommy McDonald shares...fundamental techniques and tips, as well as vegan recipes for using them in every meal from breakfast through dinner...Burnt Ends Biscuit Sandwiches anyone?--The Entertainment Report, ?The Best Cookbooks of the Year?