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ACCIDENTALLY VEGAN CAMPBELL'S HOLIDAY LESUER PEAS SMUCKER'S WINE

Doctored Canned Mushroom Gravy

DOCTORED CANNED MUSHROOM GRAVY

Sometimes you just need a starter gravy to add your own flavorings to make it special! Campbell’s canned MUSHROOM GRAVY provides that base. Even they instruct to add it to meat drippings, which means altering it for individual tastes. Here’s one of my doctored versions of their base canned gravy! Animal-Free of course!

Makes 2 cups

Categories
BEYOND MEAT BOLTHOUSE FARMS BRAGG LIVE FOODS IMAGINE VEGAN ORGANIC BROTH TEST PRODUCT RECIPES

IMAGINE CARROT BROWN GRAVY


IMAGINE CARROT BROWN GRAVY

I tried this gravy over Beyond Italian Sausage – and it was made for it! What a surprise! A perfect fit.

Makes 3 cups

Categories
BLUEWATER FARMS BOB'S RED MILL SMUCKER'S TEST PRODUCT RECIPES

Apple And Orange Thyme Cranberry Sauce

APPLE AND ORANGE THYME CRANBERRY SAUCE

A versatile sweet and tangy holiday sauce. Serve hot, at room temperature or cold as a condiment or as a sauce over desserts, veggies or plant meats. Or spread on your favorite toasted breads. It’s a keeper! Bring as a gift for the host of any food event. Pack in a celebratory jar. Everyone will want the recipe!

Makes 3-3/4 cups

Categories
ENGLISH MUFFIN Field Roast Grain Meats & Cheeses POM TEST PRODUCT RECIPES TEST PRODUCT REVIEWS TEST PRODUCTS

HAZELNUT CRANBERRY ROAST En Croute

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!

Serves 8