Admittedly I have been all but absent from my kitchen lately. It has been so hot in the Northeast that I have not felt much like cooking and life has been really busy. I have been traveling a bunch, both for pleasure and for business and really have not had much time to be creative in the kitchen.
Yesterday I was able to get it together enough to defrost the Field Roast Celebration Roast I have had in the freezer for quite some time. Believe it or not, I have never had the Celebration Roast before (crazy, right?). I was not particularly optimistic about liking it but in all honesty, I have not been to the grocery store lately and there was not much in the house in terms of dinner so I had to make do with some pretty meager rations.
What a wonderful surprise this was! Not only did I like the Celebration Roast- I loved it! I am excited to come up with other, decidedly more creative ways to use this product.
I had not planned on blogging this recipe but a few of my Facebook friends asked for the recipe so I am going to try to document it here. Measurements are approximations as I did not measure anything while I was cooking. If you try it just use quantities that feel right to you!
Field Roast with Mushroom Gravy
1 Field Roast Celebration Roast
1 tbsp olive oil
5 shitake mushrooms, sliced
2 tbsp vegan butter
2 tbsp all purpose flour
2 tbsp minced red onion
1 tbsp fresh thyme
~1/2 cup vegetable stock
1/4 cup So Delicious Unsweetened Coconut Milk (or other non dairy milk)
Salt and Pepper to taste
In a skillet over medium heat add the vegan butter. When melted add the flour and stir, cooking for a few minutes until light brown in color. Add the mushrooms, onions, vegetable stock and salt and pepper. Stir well and allow to cook until the mixture starts to thicken. Add the coconut milk and reduce the heat to low allowing the mixture to cook until the consistency of gravy.
While the gravy is cooking add 1 tbsp of olive oil to a second skillet over medium heat. Slice the Field Roast (I used three slices) into 1/4-1/2 inch thick slices. Add to the olive oil and cook for a couple of minutes on each side until golden brown.
Top with gravy and serve.