Smoked Tomato Pesto Skewers

Large quantity recipe: A flat-style charred skewer. The pesto and the flavor of the Smoked Tomato Field Roast complement the char-grilled flavor of the cooking process.

INGREDIENTS
3 lbs Smoked Tomato Field Roast
4 oz olive oil
6 oz vegan pesto
20 skewers

DIRECTIONS
1. Slice the Field Roast lengthwise into 1/4 ” thickness 2. Skewer the Field Roast lengthwise using the thread technique. 3. Brush both sides of the skewered Field Roast with the vegan pesto marinade. 4. Place skewer on hot grill for approximately 40-60 seconds per side – until well marked.
Note: Avoid lengthy cooking as it will dry out the Field Roast. You may want to brush the skewer with a little oil or vegan pesto after grilling to replace evaporated moisture.

Red Thai Curry

Sautéed Field Roast, green peppers, carrots and onions, nestled in a rich and spicy Thai curry sauce made from coconut milk, red Thai curry, garlic and lime juice. Please be aware that most Thai curry pastes are not vegan…they contain fish sauce. The “Thai House” brand is completely vegan. Serve with jasmine rice for extra flavor and authenticity.

INGREDIENTS
1/4 cup carrot, julienned
1/4 cup green bell pepper, diced
1/4 cup onions, diced
6 oz Lentil Sage Field Roast
1 1/2 cup coconut milk
1 tsp Thai red curry paste
1 tbsp lime juice
2 tbsp green onions
1/4 tsp salt 1 tsp garlic, fresh, minced
1 cup jasmine rice, cooked

DIRECTIONS
Saute Field Roast, garlic, and vegetables (except green onions) over medium-high heat until veges are tender but still crisp. Add coconut milk, curry paste, lime juice and green onions to the pan. Stir to combine and simmer for 1 minute. Serve over warm rice.

Teriyaki Stir Fry

This is a simple and satisfying stir fry made from a julienne of Field Roast and vegetables, seasoned with a homemade teriyaki sauce and garnished with sesame seeds. Served over rice.

INGREDIENTS
1 tbsp canola oil
1/4 cup carrots, julienned
1/4 cup onions, julienned
1/4 cup peppers, julienned
1/8 cup mushrooms, sliced
5 oz Lentil Sage Field Roast, julienned
1/8 cup green onions
1/2 cup soy sauce
1/2 cup mirin
1/2 tsp ginger, powdered
1/2 tsp sesame seeds for garnish
1 tbsp cornstarch
1 cup rice, cooked

DIRECTIONS
Combine soy sauce, mirin, ginger and cornstarch and set aside. Sauté vegetables over high heat (except green onions) with oil and Field Roast. About 3-5 minutes. Add sauce and incorporate until thickened. Add onions and stir-fry for another 30 seconds. Serve over warm rice and garnish with sesame seeds and green onions.