We love wheat. We make meat. No apologies.

Meat our FamilyWhen you ask us about what we do, what Field Roast is, or how we make our products, we always say we make meat.  Then we qualify that statement with “vegan meat” or “wheat meat”.  Wheat love and meat culture is at the center of our brand–it is precisely why we do what we do, and how we do it.  Let’s break that down.  Our pride comes from making food with a culinary tradition.  We create foods with real ingredients that literally have roots, and that have a tradition themselves.  We use a process that was born in the butcher shops of Europe centuries ago when smoked charcuterie was a way to preserve food.   Our work creating vegan charcuterie is echoed now in standalone storefronts in Toronto and Milwaukee, which is gratifying and affirming.  After 20 years of pounding the pavement selling our wares to chefs and buyers across the country who are looking for “meat alternatives” and “fake meat”, we have finally seen the birth of the vegan butcher shop.  Shoppe if you like.  The vegan landscape is shifting so quickly and so fantastically it makes us so proud to be part of its evolution, and possibly part of that inspiration.

In the ever increasing cacophony of buzzwords used to describe vegan food, there is finally reclamation afoot.  Meat.  That word?  That is Field Roast.  Our friends in the industry are joining us in doing what we all must do.  Use the word meat to describe foods that provide protein and fat.  To arrive at the center of the plate and be called “faux” or “lesser” is defeat.  Delicious vegan meats and cheese are nothing less than the ultimate advocacy that will keep changing the world to a more sustainable food supply.

We know that saying “vegan meat” is not an oxymoron, nor is saying “animal meat” redundant.  We are in the midst of a very beneficial shift in perspective right now.  Even if you are a self proclaimed carnivore, then you can eat vegan meat too, it’s for everyone.  In a generation, the words grain meat will feel more like soy milk coming off the tongue.  If plants equal protein, we are doing the work that will possibly save the planet.

Join us in this new vernacular for the vegan meat you eat.  Help to create this reality with your words and contemplate the new normal that is emerging.  Next up?  Meat farmers…you know, those people who grow wheat for the meat you eat.


Comforting dishes for winter!


In the Northern Hemisphere, we are having one of the colder winters we can remember.  It is frozen outside each night and we are cooking all our foods and spicing them because inner warmth seems to make all the difference!  If you are feeling the same way, head over to our Comfort Food recipe round up board on Pinterest.  We love that recipe sharing is so visual these days.  Most of these classic dishes or easy-to-make meals are beautifully done and so simple that you can get the idea about how to make them just from the picture.

We hope these make it off of your screen and into your kitchen in no time.  Add Field Roast in however you like!  Let us know what you think!  Post a pic of your dish on social media too.  We know these nights are long, and we think that warm food shared with friends and family brings out our best resource, community.

Plus see our whole recipe log on our website!



A quiet field at harvest time

There is nothing like standing in a grown wheat field.  The wind rustles the fiewheat-meat-farmer-2016ld as it waves glistening in the sun on a late summer day.  Just before the harvest a hush comes to the land and fortifies the plants with their last breath of fresh air.  We buy our grains from farmers who know the gifts of our blessed wheat and their place in our history as foodmakers.  Our wheat is grown in Alberta, Canada by folks like Jim, pictured here.

We love wheat. The heart of our products is our quality wheat flours.

Following the traditional art of making seitan, we start with a wheat flour that is rich in protein and, after being mixed with our fats and spices, is steamed to create a meaty bite that truly satisfies. We know our foods are nourishing you, as well as the farmers that grow our grains and produce.  Incorporating other grains like barley, pulses like lentils and fresh vegetables is another way we know Field Roast products show you our values.

These whole sources of food from quality growers give our grain meats their unique and bold flavors. Brought to us by trusted partners in foodmaking, we take pride in our ingredients, as we do in our foods. Conscious sourcing is another example of what we call Foodmaker Pride.

World Vegetarian Day Community Potluck

We celebrated World Vegetarian Day with a community potluck!  Many of our fellow FRoasters brought in a vegan dish today to share with everyone!  We are a community with so many different people from all over the world, and if you have read our blogs in the past, then you may have heard us say this before!

We got such a great response to this event, we wanted to share some pictures of the day with you!

Field Day 2016 Shenanigans!

Our Field Day 2016 was our biggest yet!  Over 100 people gathered in the morning at our facility in Seattle to get a team shirt and load onto one of three school buses headed for a local park to play for the day.

We have this day for our community.  We want to know each other outside of our smocks and from behind our computers.  It’s such a great way to connect and support each other in a team environment that doesn’t involve making food!

By giving this space, our intention is to create an opportunity to know something more that you did at the beginning of the day…about a person, about another Field Roast department, about a culture.  Sharing food together and a little friendly competition is not only downright fun, but helps to foster grace and harmony in our workplace.

Enjoy the photo album below to share in our day!