So if you’re both vegan and gluten-free, you may find that this isn’t the cookbook for you. It binds the grains together and gives the final product that al dente texture. I decided to test-drive the book.īefore you dive into Field Roast, note that many recipes rely on vital wheat gluten. Fake steak from scratch, without the blood and guts? That’s a different story. Most of what’s available at my rural Walmart feels more akin to hyperprocessed hot dogs and frozen chicken nuggets-not appealing. “I think people want to know what they’re putting in their bodies,” he explains, adding that products like Tofurky are not exactly world’s most transparent food. McDonald wanted to further eliminate the mystery of plant-based meat by helping people craft it at home.
Field Roast ($20 Hachette Book Group) features 101 plant-based recipes that feel meaty with the help of, well, plant-based meat.Īuthor Tommy McDonald is the head chef at Field Roast, a company in Seattle that been producing plant-based roasts, sausages, and burgers since 1997. But for the vegan-curious who find prime rib oh-so-satisfying? Nada. There are vegan manifestos for the health-obsessed, plant-based guides for eco-warriors, and plenty of PETA-approved books for animal rights activists. A few years ago, we Googled “vegan cookbook for meat lovers” and came back with zero promising leads. What he probably means is that veggie plates lack a toothsome, hearty focal point. My husband wants to eat a more plant-based diet, but when I pull out my old copy of The Moosewood Cookbook, he always has the same complaint about the options: “These are just, like, plates of vegetables.”
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