Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor
Author: Tommy McDonald · Subject: Cookbooks
Hailed as 2015’s Company of the Year by VegNews Magazine, the Field Roast Grain Meat Co. offers their first cookbook, with over 100 delicious, satisfying vegan recipes
In Field Roast, Chef Tommy McDonald shares fundamental techniques and tips that will enable you to make your own vegan meats at home–for every day (sandwiches, burgers, meatloaf) to holiday (stuffed roast, anyone?), as well as recipes for using them in every meal from breakfast through dinner.
The 100 recipes are flexible: want to make your own plant-based meats? Great! Want to use Field Roast products instead? That will work too. All you need are grains, veggies, and spices–easy-to-find whole food ingredients for authentic, hearty taste. With basics such as cutlets and sausages, along with dishes like Burnt Ends Biscuit Sandwich, Chicken Fried Field Roast and Waffles, Pastrami on Rye, Tuscan Shepherd’s Pie, Curry Katsu, (and even some favorite desserts), Field Roast brings new meaning to plant-based meat.
About the Author
Tommy McDonald is head chef at the Field Roast Grain Meat Co. He lives with his family in Seattle, Washington.
“We have been wicked fans of Field Roast for years and consider them one of the pioneers in the plant-based meats space, making it easy for more people to embrace animal-free options. Tommy is a badass, fellow plant-pusher and a talented chef in getting people to open their eyes to the endless possibilities of plant-based comfort foods.” ― Chad and Derek Sarno, founders of Wicked Healthy
“What I love about Tommy McDonald’s Field Roast cookbook is that there are both easy DIY (from scratch) vegan meat recipes as well as recipes containing Field Roast. The choice is yours! This is one of the best vegan savory ‘meats’ cookbooks I’ve ever seen. Standouts are Pastrami Roast, Little Saigon Meatloaf, Steakhouse Roast as well as soups, salads, appetizers, and sauces. Eating vegan just got a whole lot better!” ― Chloe Coscarelli, vegan chef and cookbook author
“Plant meats are the future of food, and chef Tommy McDonald has been leading the way for years now with his innovative, satisfying, and flavorful Field Roast creations. Finally, home cooks have a chance to craft the same roasts, sausages, and crumbles we know and love from this pioneering plant-based brand. Field Roast is a bold, celebratory collection of recipes for any eater. It’s proof that meatless living can be hearty, healthy, forward-thinking, and steeped in culinary tradition at the same time.” ― Gena Hamshaw, author of The Full Helping blog and Food52 Vegan
“Being a Southern gal who loves meaty dishes, Field Roast is a saving grace in my kitchen; these recipes will rock your palate and make your friends and family SO happy! Hoorah for plant-based meat!” ― Kathy Freston, New York Times bestselling author of The Lean, Veganist, and Quantum Wellness
“I’m already salivating on the pages, which have unleashed a savage urge in me to rush into the kitchen to dig into vegan charcuterie. Smoked Potato and Artichoke Sausage, anyone?” ― Miyoko Schinner, author of The Homemade Vegan Pantry and founder of Miyoko’s Kitchen
“No matter readers’ culinary-skill levels (learn how to craft from-scratch charcuterie or simply swap Field Roast’s store-bought products into recipes), this book cements the iconic company’s place as one of the industry’s top meat-making maestros.”― VegNews
“This book is perfect for anyone who’s ever bemoaned the lack of creative meal options for vegans… Written for vegans and omnivores alike, the photography is as stunning as it is savory…The oven-centric dishes are perfect for cooking up cozy meals come sweater-weather season.” ― Best
“A how-to for making plant-based roasts, sausages and deli slices. The recipes don’t spill the beans (or more precisely the vital wheat gluten) on the company’s signature products, but they do serve up 15 unique plant-based meat recipes and more than 100 other recipes that use those meats (or the store-bought variety).” ― Portland Press Herald
“Yum!…Chef Tommy McDonald shares…fundamental techniques and tips, as well as vegan recipes for using them in every meal from breakfast through dinner…Burnt Ends Biscuit Sandwiches anyone?” ― The Entertainment Report, The Best Cookbooks of the Year
“This is a beautiful cookbook…The recipes are well written, easy to follow, and the ingredients are mostly available in markets specializing in vegan supplies…The recipe layout is good, mostly designed to keep instructions and ingredients on a single page. The head notes are nice, and the many Chef’s Notes are useful as well as sidebars…The photo illustrations are stunningly beautiful, and the step-by-step photo series are excellent. So is the extensive index.” ― Tulsa Book Review
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