HAZELNUT CRANBERRY ROAST En Croute
by FIELD ROAST Grain Meats
Served with Mustard Grape Sage Sauce as a main dish roast or on an English muffin sandwich! Yes to it all!
En Croute means ‘in a pastry crust’. Today we’re serving an Artisan Vegan 100% Plant Based ROAST made from grains and veggies. Manufactured with the rosemary, candied ginger & sausage stuffing situated in the center of the roast, all formed in a neat roll wrapped in pastry.
Essentially the people over at FIELD ROAST developed a plant version of Beef Wellington, using the textures and flavors of sausage rather than beef. How’d they do? Well, I never had a beef Wellington in my animal-eating days, but I know what one is and what pastry and beef tastes like separately, so I can comfortably say that I’m glad I waited to experience the plant version first. Although I don’t make pastry, I’m a fan of pastry wrapped foods.
My contribution to this dish, besides following baking instructions to the letter, is a Mustard Sage Red Grape Sauce with Kalamata olive.
The crust, even when at room temperature, was flaky throughout. The roast, although giving the impression that it would be a little mushy, was firm and chewy, like you’d expect a sausage roast to be. Mashed potatoes and a green veggie side dish would have completed a holiday version of this meal, but it didn’t need side dishes for our purposes.
Serve this roast to any guests for any meal. When you aim to impress, this plant version of beef Wellington will come through for you!