Field Roast starts this vegetarian roast with a rich and savory sausage-style stuffing made from Field Roast grain meat, fresh cut butternut squash, mushrooms and granny smith apples seasoned with a blend of rosemary, thyme and sage. Then the stuffing is surrounded with their most luxurious grain meat seasoned with rubbed sage, garlic and lemon juice. As a centerpiece, appetizer or sliced in a sandwich, this Celebration Roast is perfect for any occasion. Not certified organic.
Field Roast started in 1997, as Chef David Lee and family began combining the European charcuterie tradition of sausage-making with the Asian tradition of crafting vegetarian meats from grains. Both of his sons have since joined the company, which has outgrown two of its facilities and is currently located in the SODO area of Seattle. Field Roast believes that real is better than fake, which is why their vegetarian grain meats are made using real ingredients and simple cooking techniques. Their artisan roasts, gourmet sausages, deli slices, burgers and chao slices (a coconut cheese alternative) are among many Field Roast products enjoyed by vegans, vegetarians and carnivores alike.
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