VegFest this year was our most ambitious effort yet! Cindi, Danny and Mel all gave their weekend up to “man” the booth and make up four sampler size meatloaf recipes for the masses. We wanted to illustrate this year that the meatloaf isn’t just a loaf of grain meat, but an ingredient to add umph to your vegan dishes and make some comfy food that tastes really good!
To kick off the show, we made sloppy joes! This mixture of ground Field Roast Classic Meatloaf
, tomato paste, garlic, onions and spices really makes a hearty sandwich. We used slider buns to make them sampler size, but displayed them in their full size…with a side of chips.
Meatloaf with Porcini Gravy ended the Saturday menu, and yes we used our Field Roast Davy’s Gravy mix to make this! If you are hoping that this will be available retail…it is a long time coming. The best way to get this into your local store is to bother the folks who fill the bulk section. Who wouldn’t want to buy an amazing dry mix for vegan gravy!?
On Sunday, Mel and the volunteers served up our Meatloaf ground up and seasoned with cumin, chili powder for a taco meat. This is one of my favorite dishes to make with the Meatloaf, and the leftover meat even went onto Bob Gerrish’s Pizza Works creations at the next booth!
The last menu item was a tiny meatloaf slider. This came about simply because a lot of us here at Field Roast use the Classic Meatloaf this way. Just slice it and pan fry it, and put it on a bun with your choice of fixins. My five year old son calls this his “happy meal”. We just used ketchup and mustard, easy peasy.
We also announced our Classic Meatloaf Recipe Contest! This is very exciting…more to come! Soon we will post the entry form online!
Thanks again to Seattle, for being so kind and excited to see us at VegFest every year. And all of our local partners who make making Field Roast all that much more worth it.
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vegan, field roast, Meatloaf, VegFest Seattle, vegan cooking, vegetarian food, vegetarian festival.