COOKBOOK

The Field Roast cookbook is dedicated to delicious, satisfying plant-based recipes. Our resident chef Tommy McDonald shares his culinary passion and teaches fundamental food techniques that will enable you to make your own plant-based meats—and show you how to best use Field Roast meats—to make delicious plant-based meals. These recipes use easy-to-find ingredients; all you need are grains, fresh veggies and bold spices—simple ingredients for an authentic, hearty taste.

Recipes include basics such as cutlets, roasts, burgers and sausages, as well as dishes like Burnt Ends Biscuit Sandwich, Chicken Fried Field Roast and Waffles, Pastrami on Rye, Spiced Sausage and Leek Flatbread, Orange Szechuan Grain Meat and Broccoli, Tuscan Shepherd’s Pie, Curry Katsu and more.