Pasta & Noodles from Around the World

We celebrate the food we make because it brings us all together. One of the values that expresses our Foodmaker’s Pride here at Field Roast is the family style meal. When we gather together at Field Roast in the community room, we often eat “family style” served from the same big dishes. We think this makes a subtle yet important difference in the way we share and gather around food. A big platter of pasta is right at home in this way of serving food, so we encourage you to join us!

This month, we are eating our way around the world with noodle dishes. From Italian Pasta to Japanese Udon and Soba, or phở from Vietnam we celebrate all the world’s cultures have to offer us by highlighting noodles and pasta this month. We have scoured our recipe archives and the internet to find great ways to create classic and new pasta dishes with Field Roast grain meats and Chao Slices. Enjoy!

Top Recipes from #CooksInTheField2015 Contest!



Our new Cooks In The Field, Heather Poire and Chuck Pepper Jr., were chosen after our recent recipe contest. They will both be creating new recipes for Field Roast in the upcoming 6 months! However, we had so many amazing recipes submitted by some awesome folks, that we can’t help but share just a few more of them. Check out some of the finalists below and try their recipes, which will stay featured on our website! Check out their various blogs listed below for more recipes.


Julie Hashimoto-McCreery

Vegan Philly “Cheese Steak”

By Julie Hashimoto-McCreery

Ashland, Oregon

Check out her blog: Forbidden Rice

 Vegan Philly Cheese Steak




Michelle St Onge

Chao Cheesy Sausage Balls

By Michelle St. Onge
Morrissville, North Carolina

“I have been meat free for almost 14 years and strictly vegan for 2 years, finding that field roast products have made it such an easy process to becoming vegan.”

Chao Cheesy Sausage Balls





Apple Chao Cheese Tart

By Katie Wantuch
Indianapolis, Indiana

Check out her Facebook Page: Katie’s Vegetarian Culinary Corner






Shannon Hickman

Italian Sausage Pasta with Roasted Asparagus and Mushroom Marinara

By Shannon Hickman
Parker, Colorado

Check out her blog: Another Hungry Vegan

Italian sausage past with roasted asparagus and cream sauce





Gabrielle St. Claire

Beet Burger with Chao Cheese

By Gabrielle St. Claire
New York City, New York

Check out her blog: Eat.Drink.Shrink

Beet Burger





Sandra Sellani

Angie’s “Pork” Bread

By Sandra Sellani
Newport Beach, California

Check out her blog: 40 Year Old Vegan

Angie's Pork Bread

Breakfast Recipes from the Cooks in the Field!

Our wonderful Cooks in the Field got their hands on our new Apple Maple Breakfast Sausage and turned up the creativity in the kitchen! We have been really excited about the launch of this new product and even more excited to begin seeing the inspired breakfast creations. We want to thank the Cooks in the Field for giving a jump start to the “breakfast” recipes on our website and everyone in the community for sharing their creations with us online. Here’s to starting the morning off right! Don’t forget to share your creations with us on FacebookTwitter and Instagram. 🙂

 Joy Bam Recipe

Joy Martin created a British-inspired Bangers and Mash recipe for the Foodies who like to start the morning off with a little comfort.

Breakfast Potatoes & Sausage

Sarah Creighton combined a variety of veggies with the sweet sausage to create this Breakfast Potatoes with Apple Maple Sausage recipe for a quick and delicious morning bite.

sausage pancakes

Adam Rosen conjured up a new kind of flapjack for those who like to add some character to their weekend breakfast or tailgating food in this Grilled Sausage Pancakes with Gravy recipe.


Finger Foods from Field Roast “Cooks In The Field”

UF Final_Field Roast_Bao_IMG_4972HH Field Roast Appetizer CrackerIMG_0284


Our Cooks in the Field have been working their fingers this month to create some Finger Foods for Field Roast lovers! It’s nice to have a good selection of recipes that can be used for appetizers, side dishes, special occasions or even a quick snack. It’s our fourth month of wonderful creations from our Cooks in the Field, so you may start to recognize the personal touches that they each have on the dishes we share.


Joy Martin created a messily delicious mini fusion sandwich to fit her Urban Foodie style: Reuben-esque Smoked Tomato Bao

Sarah Creighton put together a fresh Healthy Homemaker snack with a classy new twist that takes under 10 minutes: Fresh Deli Bites

Adam Rosen, our Grill Master, has transformed a traditional pierogi into a savory grill-top delight: Grilled Vegan Pierogies


Explore, cook & enjoy! Share your creations with us on Facebook, Twitter and Instagram.

Field Roast scores with sports fans at stadiums and at home!

It has been a victorious football season for both Field Roast and our hometown team!  Our Frankfurters and Field Burgers have been served at CenturyLink Field here in Seattle and Candlestick Park in San Francisco all season and will be available to the fans attending the Big Game at MetLife Stadium on February 2nd.


Last Sunday, Field Roast founder Chef David Lee invited friends to his home to watch the Seattle vs. San Francisco championship game and enjoy a hearty spread of vegan game day party dishes.  Guests included Steve Ann Chambers of the Humane Society Legislative Fund, Makini Howell of Plum Bistro, Keith Tucker of Pursuit of a Green Planet and Field Roast’s very own “Cooks in the Field” Urban Foodie Joy Martin.

It was a fun afternoon of good company, delicious vegan fare and a Seattle victory!  Check out our video coverage of the fan food and football excitement:

 We hope you will try our game day menu for the Big Game!  All the recipes are linked to below and can be found at