Orange Szechuan Field Roast


8 FieldBurgers, broken into chunks

2 crowns Broccoli, cut into florets

1 Yellow onion, roughly chopped

1 bunch Green onions, sliced

3 cloves Garlic, thinly sliced

Handful (about 2 dozen) Small dried chilies

¾ cup Orange jam or marmalade

½ cup Rice vinegar

¼ cup Tamari

1/2 cup Cornstarch

2 TBS Safflower oil



In a saucepan, whisk together orange jam, vinegar, garlic, and tamari over medium-low heat. Once combined, reduce heat to low and let simmer

Toss Field Roast Burger chunks in cornstarch, thoroughly coating. Deep fry meatloaf using a deep fryer or large heavy bottomed pot, at 375°F for 3-4 minutes. Remove from fryer and add to orange sauce. Toss to coat

In a skillet on medium-high heat, add oil and onions, allowing onions to almost sweat, before adding the broccoli and the chilies. Once you have added the broccoli, place a lid on top, allowing the broccoli to steam for 2-3 minutes.

Add meatloaf to vegetable mixture and serve, garnishing with extra green onions.