Holidays, Your Way | Vegan Field Roast

You could easily get by with a plate of sweet potatoes, cranberry sauce, and green bean casserole. Sides are usually the main attraction, after all. Still, it’s just as easy to add an all-inclusive second centerpiece with Bristol Farms Vegan Field Roast Roll.

Made with barley, butternut squash, and organic cranberries, our field roast is guaranteed to impress your guests. Plus, it’s ready to go in a matter of minutes! All you have to do is place your Vegan Field Roast Roll in an oven-safe dish with a cup of water. Then, bake it at 325°F for 30-40 minutes — no brining, marinating, or rushing required!

Want to take your Vegan Field Roast Roll to the next level? Start with this simple pro tip for an extra pop of holiday flavor.

Veggie Broth-Infused Field Roast

Prep

10 min

Oven

325ºF

Cook

30-40 min

Print

Serves 10

INGREDIENTS

Bristol Farms Vegan Field Roast Roll
1 cup vegetable stock
3 tbsp olive oil
1 tbsp freshly-squeezed lemon juice
Black pepper, to taste

DIRECTIONS

Preheat oven to 325°F.

Add roast and one cup of vegetable stock to an oven-safe dish.

In a small mixing bowl, combine olive oil and lemon juice with a few turns of a black pepper mill. Mix to combine.

Bake for 30-40 minutes, applying baste midway through.

Slice and serve with your choice of sides.

Our Vegan Field Roast Roll doesn’t necessarily need gravy, but our coconut-powered recipe will take it to the next level.

Coconut Milk Gravy

Prep

10 min

Stove

Med Heat

Cook

10 min

Print

Serves 4

INGREDIENTS

1/4 cup margarine
1 medium onion, finely chopped
1 garlic clove, minced
1/2 shallot, finely chopped
1 tsp dried thyme
1/4 cup all-purpose flour
1 cup coconut milk
2 tbsp tamari
2 cups vegetable stock
Sea Salt, to taste
Freshly ground black pepper, to taste

DIRECTIONS

Melt margarine in a saucepan over medium heat. Add onions, garlic, shallot, and thyme. Sauté until fragrant and slightly softened.

Add flour. Stir for 3 minutes, or until golden brown. Whisk in broth and tamari to combine thoroughly.

Bring mixture to a boil and pour in coconut milk. Gently stir for 3 minutes, or until gravy thickens.

Add salt and pepper to taste. Serve in a large boat alongside Vegan Field Roast.

Yum! You can’t beat that, unless you create a bed of carrots, turnips, and more of your favorite fall veggies.

Vegan Field Roast With Veggie Medley

Prep

15 min

Oven

400ºF

Cook

1 hr

Print

Serves 4

INGREDIENTS

1 lb rainbow carrots, cut into 1-inch slices
1/2 lb turnips, peeled and cut into 1-inch cubes
1/2 lb parsnips, peeled and cut into 1-inch cubes
1 small red onion, roughly chopped
4 garlic cloves
4 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp cumin seeds
1/2 tsp dried thyme
1/2 tsp sea salt
Freshly ground black pepper
Bristol Farms Vegan Field Roast Roll
1 cup vegetable stock

DIRECTIONS

Add vegetables, olive oil, and seasonings to a large bowl. Toss to coat and spread across large baking sheet.

Roast for 35 minutes at 400°F, tossing midway through for even cooking. Remove and cover with foil. Reduce heat to 325°F.

Place Vegan Field Roast Roll in an oven-safe dish with 1 cup of stock. Bake for 30-40 minutes.

Serve over vegetable medley. Enjoy!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.