Loaded with colorful vegetables, this flavorful vegan Paella from the Field Roast cookbook is the perfect dish for celebrations and holiday meals. I have a copy of the book for one lucky reader at the bottom of the post.
If you love Field Roast products, you’re going to love Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor by Tommy McDonald!
What I love about Field Roast is that they don’t try to mimic the flavors of meat in their “meats.” Instead, their products taste like the ingredients they’re made from, which is mainly grains and vegetables.
David Lee founded Field Roast after he discovered the Asian tradition of using wheat for protein. What we know as seitan is also known as mein ching, or Buddha’s food, in Asia and it has been around for hundreds of years. David was also inspired the European charcuterie tradition. Field Roast products are a blend of the two customs.
I know that many people are upset about Field Roast’s recent sale. It does mean that there are less small independent businesses, but it also means that Field Roast will be more readily available, and more accessible vegan food is always a good thing.
The Field Roast Cookbook
The good news is that in Field Roast, Tommy McDonald shares recipes so that you can make your favorite roasts, sausages, and burgers at home. And once you’ve made them, there are plenty of recipes in which to use them. You’ll find recipes for breakfast dishes, such as Chicken-Fried Sausage and Waffles and Florentine Benedict, as well as lunch sandwiches like the Southwest Philly Cheesesteak and the Cornmeal-Crusted Oyster Mushroom Po’ Boy. There are also soups, sides, salads, appetizers, main dishes, and also a few desserts, too.
The chapters in Field Roast include:
- Making Vegan Charcuterie at Home
- Roasts, Stuffed Roasts, Breaded Cutlets
- Bound Grounds: Grind, Sausages, Meatloaf, Burgers, Pâté
- Vegetables & Sides
- Main Dishes
- Sauces, Stocks, Dressings, and Dips
- Breads & Sweets
If you don’t have time to make your own “meats,” don’t worry. The recipes give you the option of using homemade or store bought products.
The first recipe I made from Field Roast was the vegan Paella. I couldn’t help but think of Estelle Costanza on Seinfeld when I was making it. “What am I supposed to do with all this Paella?!” The recipe does make a lot, but it was delicious and I love leftovers, so I’m not complaining.
This Paella recipe is flexible, so you can substitute vegetables, if you like. I couldn’t find the king trumpet mushrooms that the recipe calls for, so I used oyster mushrooms instead. I used store-bought Field Roast sausage, which made throwing this dish together a breeze.
Because this recipe does make a lot of food, it’s a great dish for celebrations and friendly gatherings. It would fun at a potluck, too. With its brightly colored vegetables think it’s makes a great main dish option for Christmas dinner.
I’m looking forward to trying more of the recipes in Field Roast! It’s the perfect book for anyone who loves to DIY their food as well as fans of Field Roast products.
- 3 1/2 cups vegan vegetable stock
- 1/4 cup olive oil
- 1 yellow onion
- 5 cloves garlic, minced
- 2 carrots, peeled and diced
- 1/4- inch Large pinch of saffron threads
- 2 teaspoons smoked paprika
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 3 king trumpet mushrooms, cleaned, stems cut into 3/4-inch rounds and tops sliced
- 1/2 cup white wine
- 1 teaspoon sea salt, plus more for seasoning
- 1 1/2 cups Arborio rice
- 2 links Field Roast Mexican Chipotle Sausage
- 3 firm, on-the-vine tomatoes, sliced in half
- 1 teaspoon freshly ground black pepper
- Leaves from 6 sprigs parsley, roughly chopped
- 1 cup English peas
- 1 lemon, sliced into wedges
In a pan over high heat, bring the stock to a boil, then lower the heat to low.
In a medium-size paella pan or large skillet over medium heat, heat the oil and add the onion, garlic, carrot, saffron, and paprika. Sauté the mixture, stirring occasionally, for 7 minutes. Add the bell peppers, sliced mushroom tops, wine, salt, and rice. Stir to combine, then sauté, stirring occasionally, for another 5 minutes.
Pour the stock over the rice and increase the heat to high. Bring the rice to a boil, then lower the heat to low, while stirring. Cover the pan with foil and allow the rice to cook over low heat for 18 minutes, then turn off the heat. Leaving the foil on the pan, allow the rice to steam with no heat for another 15 minutes.
While the rice is cooking, brush the sausage, mushroom stem rounds, and tomatoes with oil, and top with additional salt and black pepper. Grill over high heat. The tomatoes will take about 5 min- utes, and should only be grilled on the flat side. The sausage and mushrooms will take about 8 minutes, and should be turned halfway through. Remove the items from the grill, slice the sausage, and cut the tomatoes into quarters.
Remove the cover from the paella and arrange the sausage, mushrooms, and tomatoes on top. Garnish with the parsley, peas, and lemon wedges.
Chef's Note: No paella pan at home? A large skillet will work fine – ultimately you just need something that’s large and shallow.
Recipe from Field Roast by Tommy McDonald. Reprinted with permission.
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I have a copy of Field Roast for one lucky winner. Follow the instructions below to enter. U.S. and Canadian residents only, please. Contest ends at midnight on December 26th. Good luck!