Connection failed: SQLSTATE[HY000] [1045] Access denied for user 'fieldroastarabia_db'@'localhost' (using password: YES) Field Roast - healthy vegetarian / vegan foods

 

1997

Seattle chef David Lee was not happy with the vegetarian meats available in the market. So in 1997, he started the Field Roast combines the European charcuterie tradition of sausage making with the Asian Mien Ching tradition of crafting vegetarian grain meats.

David’s aim was not to make another imitation meat product, but to create grain meats that are boldly flavorful, rich in texture and high in nutrition. While supporting the local businesses,farms and the community, the products have taken North America by storm to become a favorite among vegetarians, vegans and flexitarians,
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Heritage

A Blend of European & Asian Heritage

Wheat Protein

The high protein in Field Roast products comes from vital wheat gluten. Vital wheat gluten is made by rinsing the starches out of a wheat dough through a kneading process using water. In a large flour mill, the process begins by mixing water into the wheat flour to make a dough. The dough is then placed into a centrifuge where the starches are removed. This leaves pure wheat protein that is dried and ground into vital wheat gluten flour.

Vegetables

Vegetables are a very important part of all Field Roast products. We are able to create rich, natural flavors by using whole ingredients. Among these ingredients are Yukon gold potatoes, Washington apples, butternut squash, mushrooms, red and green bell peppers, eggplant, cranberries, carrots, celery and much more..

Spices

Each Field Roast product has a unique blend of spices to complement and enhance their natural flavors. Hints of ginger and rubbed sage are found in the Smoke Apple Sage Sausage, cumin and oregano in the Mexican Chipotle Sausage, and garlic and fennel in the Italian Sausage. A warming blend of nutmeg, ginger and black pepper is offered from the Apple Maple Breakfast Sausage.

Great for the Planet - good for you, good for the animals and good for the environment.

Fresh and Natural

The original maker of vegetarian grain meats, Field Roast uses only fresh, natural ingredients - grains, vegetables, legumes and spices — to craft all of its artisan offerings. Field Roast products are neither processed nor made with dehydrated or previously frozen ingredients.

Authentic and Traditionally Made

Field Roast grain meat is made in small batches using simple, time-tested practices that have been around for centuries. It is not a modern meat analogue made in a lab.

Sustainable

As a healthier option for people and planet, a vegetarian diet is simply more sustainable. Field Roast takes it further with locally-sourced ingredients, a wheat provider that is part of the biofuel solution and minimal retail packaging.

Healthy

High in protein, low in fat and carbohydrates, and with zero trans-fat and cholesterol, Field Roast is a tasty and fulfilling addition to any diet.

Independent and Family Owned

Field Roast is committed to providing quality foods it can be proud of. As a small, independent company, it values its relationships with employees, customers and vendors, and seeks to strengthen these relationships as it grows.

 

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Meet Our Meats

 

Grain Meat Through the Ages

Grain meat has a rich heritage that spans 13 centuries and multiple countries. Its history begins in 7th century China. On a quest to find a vegetarian protein firmer than tofu, Buddhist monks made an interesting discovery: while crafting dough from wheat flour in cold water, they noticed that the starches began to dissipate. The more they kneaded, the more starch dissolved until they were left with pure protein. They flavored the dough with broth, simmering it for hours. They had created Mien Ching or “Buddha’s Food� — the precursor to what we know today as grain meat. Eventually, Mien Ching made its way to Japan, where cooks simmered it in soy sauce, sea vegetables and ginger. They called their new version of grain meat Seitan.

Fast forward to 15th century France, where the culinary art known as charcuterie — the craft of salting, smoking and curing meats was growing in popularity. Charcuterie, which includes sausage, pate, salami and terrine, soon spread throughout Europe. Regionally, bold and subtle flavors also emerged: mustards, garlic, malts and balsamic vinegars. The stage was set for culinary fusion.

Hundreds of years later, Chinese and Japanese immigrants seeking a better life boarded ships to the New World across the Pacific Ocean. They brought their customs and traditional foods with them to America, including Mien Ching and Seitan. These grain meats remained relatively unknown outside of their own cultures until the birth of the natural food movement in the 1970’s. In the late 1990’s, Chef David Lee was struggling to make a vegetarian teriyaki wrap when he learned of Mien Ching and Seitan. By adding European seasonings, he created the third version of grain meat: Field Roast, a blend of these Asian culinary and European charcuterie traditions.

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