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.


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.

Food Makers Guide to the Veg Grill

Weekend plans include iron and fire?  We love Field Roast on a grill and fired ours up the other day in our parking lot!  It was a grey day in Seattle, but that is certainly no reason to be deterred!  We served up all these on buns with some fresh veggies.  Chips on the side, and the break room full of FR folks was happy!

Here is our starter level tips list:

  1. Heat the grill up before you load it up.  You’ll get a nice sear on the surface and the caramelized crispy bits taste awesome.
  2. Use a grill basket or foil to cook veggies or smaller items like onions or potatoes.
  3. Don’t mention your BBQ will be vegan, and see what happens.  Serve up kabobs, grilled fruit like watermelon, peaches and pineapple, and don’t forget Field Roast FieldBurgers with Chao Slices, Sausages, and Frankfurters.
  4. Use a steam tray for the Frankfurters if you are going to have them on the grill for a while, then hit them on the grill to order.  They will be plump, juicy, and delicious.
  5. Keep the condiments simple.  Food bar style condiments are fun, but a lot of work.  If you really want a ton of toppings, consider a BBQ topping potluck so your guests can have fun sharing their favorite condiments!

So now it’s your turn.  We want to hear from you!!  What are your hacks and favorite grill tips?  If you come up with something that knocks our socks off, we will send you a prize pack for you to have another BBQ!

Post your Memorial Day grill on Instagram or Facebook with your tip, tag us @fieldroast and #vegangrills and enter to win a fantastic Field Roast grilling kit!  It will arrive just in time for your Independence Day shenanigans.  Have a great holiday weekend!

Field Roast Nominated for 2015 Veggie Awards!

Hello Field Roast Friends!

For the first time in history, Field Roast has been nominated in two separate categories for the 2015 Veggie Awards: Best Vegan Meat & Best Vegan  Cheese!  We are delighted to be considered for both, during the first Veg News Veggie Awards since introducing Chao Slices.

You can vote for your favorite vegan products, people, places and food at vegnews.com/veggieawards. Polls close at the end of August, so spread the word! Winners will be announced in the Veg News Holiday Issue.

Our vegan meats & cheese were made for each other. If you haven’t tried a Field Roast Cheeseburger or Sandwich, get exclusive coupons via our Newsletter by signing up here.


The Folks at Field Roast

We've been nominated - for email

Field Roast will attend 2014 Food & Wine Classic in Aspen!


source: foodandwine.com

The FOOD & WINE Classic is America’s most prestigious culinary event of the year, attended by world-renowned chefs, master winemakers and epicureans. The much-anticipated event will take place the weekend of June 20-22 of this year and The Field Roast Grain Meat Co. has been invited to participate! A few of our own chefs are busy curating a delicious vegan menu. In just a couple of weeks, they will travel to Aspen, set up shop for the weekend, and prepare this menu for attendees to enjoy during Grand Tastings.

ellen 2

Ellen DeGeneres and Roberto Martin cook Field Roast

Our excitement  is magnified by the fact that Field Roast will be the first company of its kind to exhibit at the FOOD & WINE Classic, with 2014 marking the event’s 32nd year. The popular event  and it’s chefs have reflected the trends and changes in the culinary world over the years. Priorities are shifting as new ideas are placed in the public eye. A surge of celebrities have embraced a vegan lifestyle, such as Ellen DeGeneres, who is a fan of Field Roast products and continuously welcomes her personal chef, Roberto Martin, on her show to cook vegan meals. Alicia Silverstone started The Kind Life and has written multiple books on veganism. Even former President Bill Clinton became vegan at age 66. And the list goes on!

The vegetarian community is now flourishing and a new understanding of “meat” is being recognized by all. Meat, by definition, means the edible part of something or the essence of something. With that in mind, Field Roast has proven that meat does not always come from animals. It can, in fact, be made from grains! We choose to make products that are flavor-forward and don’t aim to imitate animal meat. We cater to a foodie palette – encouraging all to experiment with cooking, attempt different types of cuisine and truly build on the flavors of each dish – which compliments the atmosphere at the FOOD & WINE Classic.

“We want to elevate the category of food that we represent,” says David Lee, “I have confidence that we are here because we use the same quality of foods and simple tenants of good cooking that meet the high expectations of the FOOD & WINE community. We are simply honored and excited to share our gourmet grain meats with this discerning crowd.”

We are pleased to join world-class chefs, winemakers, and all types of cuisine while representing the world of vegetarian meats. Not to mention, the vast list of fabulous exhibitors that we are lucky to join. Shout out to our fellow Seattle Company, DRY Soda! Stay updated with us throughout this journey via Facebook and Twitter and wish us luck at the FOOD & WINE Classic! Our special menu is in the works, but we will share the creations as they are served over the weekend. For a full list of exhibitors and events at the FOOD & WINE Classic, visit their website.


Vegetarian Meats. source: peta.org