I’ve mentioned Field Roast before, the company who makes grain meats that I rave about all the time. But just who is the man behind Field Roast? He’s a chef without an ego. He’s a vegetarian without an attitude. And, most importantly, he’s the man who made wheat gluten appetizing.
The man behind Field Roast.
Meet David Lee. I was fortunate to have a conversation with him before I left for my vacation in August. Sadly, I fear I must have given the impression of being a tongue-tied smitten fan, incapable of intelligent questions. You see, I love Field Roast. Literally. I would sleep with it under my pillow if I could. You can always find one of their products or another in my refrigerator. I’ve tried every product they offer for retail sale, and I loved them all.
I especially love their Celebration Roast. As the weather cools and the seasons change, I thought now would be a perfect time to introduce you to one of my favorite products. How could it be that I’m so in love with a product that’s made only of wheat gluten, fruits, and vegetables?
Because it’s delicious. Celebration Roast is made of two parts: the outer roast, and the stuffing. The roast in its entirety is made from the following ingredients:
Field Roast: Filtered water, wheat protein (vital gluten flour), unbleached organic wheat flour, garlic powder, yellow pea flour, expeller pressed canola oil, onion powder, barley malt extract, yeast extract, irish moss extract, organic wheat flakes, lemon juice, pardina lentils, and spices. Stuffing: Field Roast (see above), apples, butternut squash, mushrooms, garlic, tomato paste, red wine, paprika, natural liquid smoke, carrots, and spices.
This product has zero preservatives, and its ingredients are all recognizable and pronounceable. The “natural liquid smoke” is actual smoke that’s been captured in water, so it’s not made from chemicals. The only thing I wish were different is the canola oil, which my dislike of you may have picked up on. Still, this product is really clean and basic, which make its great flavor and texture all the more appealing.
I like to serve Celebration Roast with a homemade chutney of sorts, made from apples, mushrooms, apple juice, vegetable stock, and golden raisins. I prefer to steam the Roast in a pan with a little water or veggie stock, though I also like it heated in the oven. I tried sautéing it once in macadamia nut oil, which, while yummy, I decided was better suited to Field Roast’s sausages instead. To serve, I slice the roast and splay it out onto a plate, spoon chutney over the slices, and accompany it with something like wild rice and vegetables, or potatoes, or summer squash and zucchini cooked in red palm oil. Anything goes, really.
This is how Field Roast does it.
In addition to its deliciousness, another reason I like the Celebration Roast so much is because it allows vegetarians to have a centerpiece for celebrations and important dinners. I realize that Tofurkey’s roast is another such option, but those of you who read the site regularly will know that I despise highly processed soy products. And while Tofurkey also contains wheat gluten, I object to its use of soy beans, even if they are non-GMO. Besides, how dumb would you feel asking for “Tofurkey, please” at a holiday family gathering?
So, I choose Celebration Roast. I’m not claiming that it resembles meat in any way, nor am I trying to talk you out of enjoying your mom’s turkey this Thanksgiving. I do urge you to give Celebration Roast a try. Enjoy it for dinner, as I described or otherwise, and eat any leftovers as Field Roast’s site suggests: on a sandwich with cranberry sauce. I can’t imagine a more delicious way to usher in autumn. Thanks, David Lee, for being such a genius.
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