Thank you thank you Molly Jade for tipping me off to The Original Field Roast Grain Meat Vegetarian Sausages!!! My quick & easy vegan recipe repertoire has just mushroomed! If you're looking for zero fat or gluten-free--sorry, look elsewhere--but there's just 1g sat fat & 0 trans fat and the oil they use is expeller pressed. Sorry, my low-fat fans!
Never in a million years would I have found these "real food" delectable gourmet sausages--they're hidden away in the freezer case at Whole Foods. How is anyone supposed to know they exist? Just ask at customer service.
- Real food-quality ingredients
- Artisan-made in small batches in Seattle, Washington since 1997.
- 4 to a package--peel casing before cooking
- About $1/a sausage
- I had a non-vegetarian friend taste-test this for me and she gave it a big thumbs up!
Best New Faux-Meat Product
Field Roast Sausages click here for the company's web siteLong ago, Field Roast founder Chef David Lee was looking for a meat substitute to use in a teriyaki wrap. He experimented with a concentrated wheat protein food called seitan (wheat gluten), whose origins date back to seventh-century China and borrowed from European cuisine, mixing the seitan with wine, mustard, garlic, herbs, vegetables, and legumes. The result formed the base for what would become an entire line of Field Roast meatless meats—now available nationwide—ranging from a variety of amazingly authentic-tasting sausages to various roasts (also available as deli slices) to veggie burgers. Field Roast has become one of the main players in meeting America's growing hunger for healthy, humane, and delicious vegetarian foods—even many nonvegetarians agree that Chef Lee's delicious meatless sausages have the "real" thing beat by a mile!
Italian sausage with eggplant, fennel, fresh garlic & red pepper: vital wheat gluten (seitan), filtered water, expeller pressed safflower oil, red wine, eggplant, onions, naturally flavored yeast extract, garlic, barley malt, dried red bell pepper, fennel seed, granulated garlic, spices, and sea salt.
Mexican Chipotle sausage-very hot & spicy with smoked chipotle and chili de arbol peppers: use as chorizo in vegan or vegetarian omelettes or frittatas, or to spice up veggie chili or black bean soup--vital wheat gluten (seitan), filtered water, expeller pressed safflower oil, onions, garlic, apple cider vinegar, naturally flavored yeast extract, chipotle peppers, onion powder, granulated garlic, brown sugar, spices, sea salt, barley malt, black pepper, chili de arbol peppers, cumin seed, paprika oleoresin and oregano. Check this out.
Smoked Apple Sage sausage with Yukon gold potatoes, apples and rubbed sage: filtered water, vital wheat gluten (seitan), expeller pressed safflower oil, non-sulphered dried apples, yukon gold potatoes, naturally flavored yeast extract, onion powder, barley malt, garlic, natural hickory smoke flavor with torula yeast, sea salt, spices and rubbed sage.
My Family's Favorite Summer Dinner on the Grill--Sausage Pepper Onion Rice Salad
We weren't going to get home until 8:00 pm, but I had all the ingredients in the fridge for this rice salad and I knew I could whip it up within 30 minutes. Really. I've been making this dish for years & I know all the short cuts. I figured my sausage-pepper salad was history now that I've "mostly" sworn off meat. But it's back with a vengeance now that I've discovered Field Roast! Woo-Hoo!
(for recipe on 1 page click here)
4 Field Roast Italian Sausages, grilled - casings removed (I did a light cooking oil spray before grilling--these grill beautifully) Cut into 1/2 inch slices after grilling
2 Grilled Peppers (1 red, 1 green) chop into 1/2 inch dice after grilling
4-6 grilled sweet onion slices, chop into 1/2 inch dice after grilling
1/3 cup Mori-Nu low-fat silken tofu (this was originally 1/2 cup of olive oil) If you don't want to add the tofu--the recipe still works out well.
1/3 cup fresh lemon juice (speed it up with Real Lemon frozen lemon juice, thawed, or Santa Cruz Organic 100% Lemon Juice, not from concentrate)
3 TBS. fresh minced parsley (I often omit because I don't have it)
1/4 cup (or more) fresh shredded basil leaves
1 tsp. kosher salt
Fresh ground pepper to taste
Garnishes: sliced radishes, oil-cured olives, fresh basil leaves (I never bother)
2. Transfer rice to a large bowl and mix in cut up sausage, peppers, onions, basil, and parsley.
3. Mix the tofu (or see above: 1/2 cup of raw cashews soaked in 1/2 cup of water), lemon juice, & salt in a blender or a Vita-Mix. Add the fresh pepper after it's mixed.
4. Mix dressing into rice/pepper/sausage mixture and adjust seasonings.
5. Serve at room temperature or chilled.
6. Hope you have left-overs. It makes a wonderful lunch.
7. Serves 4-6
Good News for Vegetarian Grillers
Plant-Based Foods Yield Negligible HCAs
Since creatine, one of the ingredients for the formation of HCAs, is mostly found in muscle tissue, it is not surprising that grilled veggie burgers and other vegetarian foods contain either no HCAs or negligible levels.
Safe alternatives, which produce undetectable levels of HCAs when grilled:
•Soy-based veggie burgers
• Veggie brochettes
• Portobello mushroom "steaks"
• Veggie kabobs -- marinated cherry tomatoes, onion and peppers on skewers
Source: The Cancer Project