Field Roast

Smokey Forager’s Roast

Deep in the forest glens of the Pacific Northwest, chanterelle mushrooms and wild huckleberries are gathered. These foraged gems accent a traditional bread and wild rice stuffing wrapped in a rich smokey tomato grain meat seasoned with our own special blend of spices. Brush with Pineapple Mustard Glaze to add a sweet and savory finish for an elegant centerpiece to enjoy with your loved ones. We are proud to offer this to you, our Smokey Forager’s Roast.

How We Make It

  • Fresh Vegetables
  • Prepare Stuffing
  • Make Dough
  • Form Loaves
  • Cook
  • Dip in Spice Wash
  • Peel Netting
  • Label and Box

nutrition facts

Featured Ingredients


FORAGER’S ROAST: Filtered water, vital wheat gluten, organic unbleached wheat flour, expeller pressed safflower oil, tomato paste, naturally flavored yeast extract, red wine (red wine, salt), garlic, wild rice, barley malt, chanterelle mushrooms, butternut squash, organic expeller pressed palm fruit oil, huckleberries, sea salt, celery, onions, paprika, dried red bell pepper, granulated garlic, lentils, porcini mushroom powder, organic wheat flakes, spices, whole wheat flour, sugar, onion powder, carrageenan (Irish moss sea vegetable extract), yellow pea flour, liquid smoke, shiitake mushrooms and mustard powder. PINEAPPLE MUSTARD GLAZE: Crushed pineapple (pineapple, pineapple juice), brown sugar, evaporated cane juice, Dijon mustard (water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice), water, sea salt and natural smoke flavor.
  • Vegan