HAZELNUT CRANBERRY ROAST En Croute

HAZELNUT CRANBERRY ROAST En Croute

by FIELD ROAST Grain Meats

Served with Mustard Grape Sage Sauce as a main dish roast or on an English muffin sandwich! Yes to it all!

En Croute means ‘in a pastry crust’. Today we’re serving an Artisan Vegan 100% Plant Based ROAST made from grains and veggies. Manufactured with the rosemary, candied ginger & sausage stuffing situated in the center of the roast, all formed in a neat roll wrapped in pastry.


Essentially the people over at FIELD ROAST developed a plant version of Beef Wellington, using the textures and flavors of sausage rather than beef. How’d they do? Well, I never had a beef Wellington in my animal-eating days, but I know what one is and what pastry and beef tastes like separately, so I can comfortably say that I’m glad I waited to experience the plant version first. Although I don’t make pastry, I’m a fan of pastry wrapped foods.


My contribution to this dish, besides following baking instructions to the letter, is a Mustard Sage Red Grape Sauce with Kalamata olive.

The crust, even when at room temperature, was flaky throughout. The roast, although giving the impression that it would be a little mushy, was firm and chewy, like you’d expect a sausage roast to be. Mashed potatoes and a green veggie side dish would have completed a holiday version of this meal, but it didn’t need side dishes for our purposes.

Serve this roast to any guests for any meal. When you aim to impress, this plant version of beef Wellington will come through for you!

Serves 8

32 oz. froz. HAZELNUT CRANBERRY ROAST by FIELD ROAST

Thaw roast in refrigerator 24 hours before baking it.

Follow directions on box for best results.

While roast cooks, make sauce/gravy:

Mustard Sage Grape  Sauce: Makes 2-3/4 cups

2 T. margarine

1 c. diced celery

1 c. diced red onion

1/2 t. pink Himalayan salt

3 c. seedless red grapes

1 c. pomegranate blueberry juice by POM

3 T. creamy dijon mustard

5 fresh sage leaves, stacked and sliced into thin strips

2 T. cornstarch mixed in cup with 1/4 c. additional pomegranate juice till completely dissolved

fresh grind black pepper to taste

12 med. pitted Kalamata olives, chopped


In large saucepan, over medium-low heat, melt margarine.

Add celery, onion and salt. Stir to coat, then saute till chewy soft.

Add grapes, stir and cook about 5 minutes.

Add pomegranate/blueberry juice, dijon mustard and fresh sage leaves. Stir well to completely incorporate mustard in sauce till smooth.

Reduce heat to low and cook 10 minutes till grapes bubble up and begin to release some of their liquid.

Add liquid cornstarch, stirring continuously as sauce thickens. Reduce heat to low and cook another 7 minutes or so.

Add fresh grind black pepper to taste.

Add chopped olives. Stir to submerge.

Remove from heat.

Transfer to serving bowl and garnish with additional sliced fresh sage.


Slice roast after it has set out of the oven for 15 minutes, as instructed, using a very sharp knife for the best cut. Approx. 1/2 inch wide slice worked best for me.

For individual servings: Place about 1/4 cup gravy on plate. Top with roast slice, then more gravy.

Notes: Steve loved it. So did Lilly Belle!






 

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