Faking the home-cooking

I make my own seitan pretty frequently, but some times there aren’t enough hours in the day to accomplished everything I want to. 

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And that’s when I am grateful that there are companies that make vegan roasts. 

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Nutritionals.

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Ingredients.

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Scouring the fridge and freezer, I came up with these odds and ends.

Veggie and Farro Roast Bowl

  • farro
  • carrot
  • clover sprouts
  • frozen spinach
  • Field Roast Wild Mushroom quarter loaf

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Field Roast makes vegetarian and vegan roasts and sausages and such (see all their products here).  The ingredients are pretty pure and for a processed food, they aren’t the worst option.  The price is the biggest deterrent from buying them on the regular, because they aren’t exactly cheap.  The other issue is the sodium content.  As with most other processed foods, it is pretty high (the entire loaf adds up to the recommended daily allowance). 

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When combined with other whole foods, it can almost pass as homemade.  Kinda?

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All mixed together and then drowned in the rest of the day’s sodium allowance (aka Bragg’s liquid aminos).

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Voila!  Nobody has to know that this bowl of yum was mostly from the store.  It’ll be our little secret.

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14 thoughts on “Faking the home-cooking

  1. Deane

    The only thing that throws me off with the loaves is the sodium content and the wheat gluten… I wish someone were to come up with a loaf that is gluten-free! Unfortunately, gluten is probably a necessary ingredient and I am dreaming. On my way to the West coast tomorrow morning :D

  2. Freya

    Wow, I love the ingredients! England hasn’t cottoned on to the seitan trend yet, which is a shame cos that looks so tasty!

  3. Averie (LoveVeggiesAndYoga)

    The food looks great but my issue is sodium. I am like the human camel and can just drink and drink water after eating sodium laden food so altho this looks good, I know I’d be a camel :)

    I LOVE the irish moss and pops of green in the bowl. So pretty!

  4. Elizabeth @ RunWithSneakers

    Your dinner looks good. I’ve purchased Field Roast sausages a few times. It’s not a staple in my house, but once in a while it’s good to have something ready-to-go for dinner. I think it’s tasty, but ya, the sodium content isn’t great.

  5. Emily

    There is nothing wrong with not making everything from scratch all the time! I tell myself that, because I always want to do everything on my own, which is not always feasible.

    I did a celebration roast for Thanksgiving one year. It was pretty good!

  6. elise

    umm, those pops of green in the bowl are spinach and clover sprouts. haha. not irish moss. the irish moss that lynn and i were talking about is an ingredient in the field roast.

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