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!
Finally a creamer we can use for savory dishes in addition to desserts.
The ORIGINAL style textures like thick whipped cream when chilled.
The LITE version textures like thick cream when chilled.
I enjoyed working with this product, especially since FARM RICH non-dairy creamer once used for soups and sauces was taken off the market.
The containers however are quite small, probably enough for one recipe. Quart size would be more economical and the home chef wouldn’t have to run to a specialty market every time they wanted to use this culinary cream.
Here are a few recipes I developed using this product:
Vegetarian Italian Grain Meat Sausage by Field Roast teamed with Guy Fieri Bourbon Brown Sugar barbecue sauce with excellent results! Served on a toasted sub roll with yellow mustard, ripe tomatoes and Follow Your Heart Vegan Bleu Cheese Salad Dressing.
This is a ‘how to get your husband out of bed on the Fourth of July after he worked all night’ sandwich!
Stuffed with butternut squash, apples and mushrooms. I like to pan-fry mine – although next time I’ll try baking it just to see the difference between both cooking methods.
It’s a superior product. I served it with mashed potatoes, gravy and veggies. Then on another day, made a sub on broiled country style French bread, with lettuce, tomato and specialty mustard, then pan-fried slices of Celebration Roast topped with Tomato Cayenne Chao Cheese slices – also made by Field Roast.
I put the lid to the inside of the pan and the cheese melted nicely.
There really aren’t that many companies that make vegan cheese singles. I’ve tried most of them – some I can work with, others I can’t. Not yet anyway – some companies still need to evolve their recipes/formulas. After all, people are fairly new to the concept of dairy-free cheeses, but if they stay in long enough they’ll figure it out.
Large roasted beets, cut into 1/2 inch steaks and served on a pumpernickel bun with veggie mayo, mustard, lettuce, Creamy Original Chao Cheese by Field Roast and Manicini Fried Peppers with Onion. A great way to enjoy a burger if you don’t eat animals and can’t find veggie replacement meats where you live. Made especially for you by me!
Making 1 burger at a time, from previously roasted beets
Pan-Fried Hand-Formed Field Roast Artisan Grain Burgers set atop toasted English muffin halves. Topped generously with Sweet Mini Pepper Gravy. Served open-faced with knife & fork! This is a made in heaven sandwich!