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!

20 Field Roast BBQs from 4th of July Weekend

Although there were plenty more to choose from, here’s a roundup of Field Roast feasts from different people in different places over the 4th of July weekend. Share your photos with us on Instagram by tagging @FieldRoast or #FieldRoast. Our next roundup will be of Field Roast camping…what’s on your grill?


1. Field Roast in grilling action: @byeol1214

byeol1214 - 2

2. Field Roast spread before digging in: @byeol1214


3. Field Roast at the kid’s table: @billythebrick


4. Field Roast on a beach in Hawaii: @lexiberri


5. Field Roast with fancy BBQ sides: @emmakmorris


6. Field Roast at Chimpanzee Sanctuary Northwest: @chimpsanctuary

Chimp 1

7. And in Foxie’s mouth: @chimpsanctuary

chimp 2

8. Field Roast on a mini grill after work: @trixsarahxtops


9. Field Roast on a stick with other yummy things: @pawpaws_vegan


10. Field Roast with beer and USA sunglasses: @beetxbeet


11. FieldBurger masterpiece with Chao Slices: @plantedcuisine


12. More Field Roast on a stick on a colorful plate: @hiphopisgreen


13. Field Roast from the best vegan BBQ in Portland: @homegrownsmoker


14. Field Roast Frankfurters turned burgers: @jkrodney09


15. Field Roast for breakfast too: @grrreatk8


16. FieldBurger foursome: @cryptopher


17. Field Roast on Bainbridge Island: @sandragrayseattle


18. Field Roast outnumbering delicious corn: @peace_love_veggie


19. Field Roast on the ultimate BBQ plate: @ifyoudigonveganfood


20. Field Roast twins: @kymijojo


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

Field Roast Deli Slice Stromboli

I’m not really sure what the difference is between a Stromboli and a calzone, but a while back I had stumbled upon a blog for a strombli and I said, “I’m going to veganize that.”  I usually have all the ingredients on hand in my fridge so it was an easy thing to throw together on my long painting project filled Memorial Day Weekend.  Boy was I happy that I decided to do that.  This was a really easy meal to prepare and people will be impressed when you bring this beauty to the table.


-1 store bought or homemade pizza dough

-2 packages of Field Roast Grain Meat Deli slices (I used the Wild Mushroom and Smoke Tomato varieties)

-½ cup of mixed olives from the olive bar at the grocery store

-½ cup of oil packed sun dried tomatoes

-1 tablespoon of capers

-Vegan mozzarella cheese shreds to taste

-Olive Oil

*Optional: fresh basil

*Optional: I also threw in a couple of leftover peppadew peppers to the olive mix to clean out the fridge.


In a food processor or by hand, mince the olives, capers and sun dried tomatoes.  On a floured bench, roll out the pizza dough into a large rectangle.  In the center of the dough spread the olive, sundried tomato mixture.  Next, put a layer of vegan mozzarella cheese shreds.  Finally layer the Field Roast Grain Meat deli slices on top.  If you want to get really fancy you can also put in a layer of fresh basil.

Stromboli 1

Now comes the fun part.  You can either fold over the sides and crimp the dough on the top making sure to cut some vents to allow for escaping steam OR you can make slices in the pizza dough up the side of the dough, folding them over to create a braided look.  Allow to rest on a baking sheet for 30 minutes to proof.  While resting, preheat the oven to 325F degrees. Brush the pizza dough with olive oil and bake until golden, about 25 minutes.  Be sure to check the Stromboli half way through in case your oven has uneven heating and you have to rotate the pan for even browning.   Allow to cool for 10 minutes and enjoy!  Strombli braidedBrush the pizza dough with olive oil and bake until golden, about 25 minutes.  Be sure to check the Stromboli half way through in case your oven has uneven heating and you have to rotate the pan for even browning.   Allow to cool for 10 minutes and enjoy! I served this with roasted broccoli sprinkled with red pepper flakes and a squeeze of lemon juice, as well as a side of fresh cut watermelon.  This meal will for sure be making another appearance on my dinner table in the very near future. Stromboli Cooked