Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor

Hailed as 2015's Company of the Year by VegNews Magazine, the Field Roast Grain Meat Co. offers their first cookbook, with more than 100 heavenly, fulfilling vegetarian plans

In Field Roast, Chef Tommy McDonald shares key procedures and tips that will empower you to make your own vegetarian meats at home- - for ordinary (sandwiches, burgers, meatloaf) to occasion (stuffed dish, anybody?), just as plans for utilizing them in each feast from breakfast through supper. The 100 plans are adaptable: need to make your own plant-based meats? Amazing! Need to utilize Field Roast items all things considered? That will work as well. All you require are grains, veggies, and flavors - simple to-discover entire food elements for valid, good taste. With nuts and bolts, for example, cutlets and wieners, alongside dishes like Burnt Ends Biscuit Sandwich, Chicken Fried Field Roast and Waffles, Pastrami on Rye, Tuscan Shepherd's Pie, Curry Katsu, (and even some most loved sweets), Field Roast carries new significance 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.

Pre-ordered the book and have been using it for several months now. I'm a big fan of the vegan sausage recipes, and contrary to another review, you don't need all the fancy apparatus, it might be nice, but what you have in your kitchen now will probably suffice. You can take the method and use it to make other flavors of sausages. There are a lot of other recipes in the book that are amazing, breakfasts, roasts, and more, but if you only bought the book to learn to make fabulous sausages, you'll get your money's worth. --Anna Ferraccio

If you are seriously interested in pursuing an education in making vegan roasts and charcuterie, this cookbook will be very helpful. The book uses simple ingredients that are readily available and techniques that an intermediate level cook will easily master. While some special equipment is suggested (meat grinders and sausage stuffers), workarounds are described that will let you do the recipes without them. Techniques for shaping and tying roasts and either stuffing or forming sausages are explained in detail. The author has spent a lot of time coming up with spice and vegetable mixes to jack up the flavor in the food. Two things to know are that the recipes are time consuming and some of them are very high in unhealthy fat (coconut oil, which is very high in saturated fat and vegan butter, which is high in palm oil content). But the book lays the basis for lots of experimentation. I am certain that enterprising cooks will figure out ways of modifying the recipes so that they are healthier. --Luv Kimono

I have not made any recipes yet, they are rather complicated, but they do look very good. I have carefully read through many of the recipes and they do seem very promising and I am going to try some for special occasions --Monerasinghe

Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor