We make real meat.

Meat our Family

When 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 part of what we call “Foodmaker Pride”.  This is a pride for making the best food we can possibly make, something really beautiful and delicious.  We honor and are inspired by 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 Minneapolis, 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.  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 a disparagement.  When you are making something fake you immediately define yourself as less. 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.

 

Field Roast Recipe Contest: Enter to Win!

recipe-contest-enter-to-win

 

 

 

Cooks in the Field Logo - Prime-01
You may recall our last recipe contest and amazing Cooks In The Field: Joy, Adam and Sarah. We are now launching our new Cooks In The Field contest, and this time around it will be all about Chao Cheese!  

Two passionate people will be chosen to develop a cheesy vegan recipe of the month with Chao Slices and other Field Roast products that we provide, for 6 months! To earn the “Cooks In The Field” title, enter your best [and original] vegan recipe using a Field Roast product (does not require Chao Slices) and we will choose two winners to be featured on our website and social media.  Seize the opportunity to increase your exposure, improve your skills and have some fun!

 

Anyone with a passion for vegan cooking should apply whether you are a blogger, a gourmand, or just an enthusiastic home cook. Do you have what it takes? Enter Here.

Deadline to enter is March 10th 11:59pm.

New Field Roast Surprise Coming October 2014

It’s been a big year for us, releasing our first Hand-Formed Burger and new Apple Maple Breakfast Sausage (and moving!). To keep 2014 exciting, it’s time to announce that we’ve created something unlike any of our other products. This is a little bit of a tease, since we’re not quite ready to say exactly what…but it’s coming in October, and will be revealed very soon! Any guesses?

 

 

Join the new product buzz on our Facebook page, YouTube Channel or Twitter and tell us what you think it is!

Saturday Morning Breakfast

The following post isn’t a recipe, but hopefully it still will be an inspiration.  I am a creature of habit and Saturday afternoons are filled with grocery shopping.   I tend to go to no less than 3 or 4 different grocery stores.  I tend to go to the Vietnamese market for fresh herbs and fun tropical fruits, the farmer’s market for some local seasonal produce, the spice market for mouth wateringly good cumin, and depending upon the planned weekly menu the bakery for bread.  That generally leaves me on Saturday morning penciling out the week’s menu and digging through the fridge to see what I need to use up before putting stuff into the compost.   Saturday morning’s breakfast is my favorite and usually consists of a nice potato hash and a cup of coffee.

The reason I don’t have a recipe is because the possibilities are endless.  This past weekend I made a southwest themed hash with leftover sweet potatoes, corn, Korean sweet peppers, shallots, green onions and cubed Field Roast Smoke Tomato Deli Slices.  After peaking in the fridge this morning and looking at the counter top I have a feeling it’s going to be more of a Northwestern theme using Yukon gold potatoes, oyster mushrooms, Field Roast Wild Mushroom Deli Slices, chives and a dollop of vegan sour cream.

If you’ve never made a fresh morning hash before it’s simple.  Start by cubing your potato of choice; I tend to do a 1/2 inch dice or smaller because I love a crispy potato.  In a large skillet, over medium heat cook the cubed potatoes for 10 minutes, moving them minimally in the pan to get a nice crust on the outside.  After that just add the rest of your chopped ingredients including the Field Roast product of your choice, reserving more delicate items such as fresh green onions and spinach until the last few minutes, and cook for an additional 10 minutes until the potatoes are cooked, stirring often.  Season with salt or fresh herbs and spices like cumin, cilantro, or red pepper flakes, and then sit and savor your Saturday morning.  Breakfast Hash

Saturday is Vegan Pizza Day (VPD)!

Saturday June 29, 2013 is Vegan Pizza Day!  It’s not a holiday I’ve ever heard of before, but is one that I don’t mind celebrating.   Who doesn’t like a good pizza?  I started the festivities off early and whipped up a delicious taco pizza last night for dinner.  Growing up in rural Minnesota, my hometown had a great pizza restaurant that specialized in thin crust pizza and had one of the best taco pizzas.  Thanks in part to Field Roast Mexican Chipotle sausages and some other great vegan substitutes this pizza still ranks up there as one of my favorites!

 

1 pre-packaged pizza dough or your favorite homemade crust

1 16 oz can vegetarian refried beans

½ a medium sized yellow onion chopped

1/3 cup of your favorite prepared salsa

6 oz tomato paste

2 Tbsp. taco seasoning

¾ cup of water

1 tsp hot sauce* optional

2 Field Roast Grain Meat Mexican Chipotle sausages crumbled or chopped

Cheddar or pepper jack vegan style shreds

All your favorite taco fixins’

 

Prepare the pizza dough or pre-packaged dough and place on a baking sheet.

Crumble or slice the Field Roast Mexican Chipotle Sausages.  In a small sauté pan with a little bit of oil, brown the Field Roast Mexican Chipotle sausages.

In a small bowl mix the beans, onions and salsa until smooth.  In another bowl, whisk together the water, tomato paste, taco seasoning, and hot sauce until smooth.

Spread a thick or thin layer of the beans onto the crust and top with another layer of the tomato sauce.  You don’t have to use all of the beans or sauce so use what you think you’d like.  Sprinkle the browned Field Roast Mexican Chipotle sausages on top of the sauces and cover with your favorite cheeze shred, or if you’re like me little to no cheeze because the beans are just that good.  Bake at 425F for 12 minutes or until your crust is done.

Remove from the oven and slice when it has cooled for a few minutes.  Top with your favorite toppings!  I love grape tomato, black olives, cilantro, some more Field Roast sausage and a nice cooling dollop of vegan sour cream.

Vegan Pizza Day