I had just had to share with you how much I enjoyed Field Roast’s Hazelnut Cranberry Roast En Croute. I made my Thanksgiving dinner a little late this year (two night’s ago) and am still enjoying the leftovers – very happy. On the menu: This ‘just like Mom’s’ stuffing recipe, minus the tempeh, mashed potatoes, roasted maple carrots, and the Hazelnut Cranberry Roast En Croute, all drizzled with a coconut-miso gravy – yum!
The roast was an unexpected delight. I’ve always enjoyed Field Roast products, but still find myself skeptical when endeavouring to try a new veggie meat product – you just never know. My fears were put to rest with a moist, savoury loaf, stuffed with a sweet cranberry stuffing, and encased in a flakey puff pastry crust. It did cost me $20, however I am still snacking on it 2 days later, and it was extremely easy to prepare. An important consideration when you have 4-5 dishes all going at once.
I highly recommend this vegan roast for the many holiday dinners ahead, to add warmth and comfort to your plate. Now for the Coconut-Miso Gravy….
2 tablespoons coconut oil
1 clove garlic, finely minced
2 tablespoons all-purpose flour
1 1/2-2 cups water
2 tablespoons miso
Fresh cracked black pepper, to taste
A pinch of poultry seasoning
in a small saucepan, melt coconut oil and minced garlic over medium heat. Whisk in flour until dissolved, and a paste forms. Slowly add water, and reduced heat to a low simmer. When the gravy thickens to desired consistency (some people like it really thick, some a bit juicier), whisk in miso until dissolved and heated all the way through. Add pepper and a pinch of poultry seasoning and remove from heat. Pour over next holiday meal, to add the most delicious hint of coconut – I don’t know why I haven’t thought of this sooner!
~The Vegan Project