Field Roast Grain Meat Co. “Celebration Roast” is one of my favorite meat substitutes, but I wanted to keep it from becoming too dry, as it often does if you make it according to their directions.
To combat the roast’s finished dryness, I put the roast in a covered pot, placed over a bed of veggies, namely onions and carrots wth a little bit of water and soy sauce to help steam them instead of letting them dry out.
It worked exceptionally well, and it completely eliminated the dryness.
I served the sliced roast with chewy wild rice and mushroom gravy and included the carrots from the cooking pot.
For the mushroom gravy, I made regular gravy, but added 6-8 small button mushrooms (sliced) and some sage. Instead of water, I used the water/soy sauce/broth from the cooking pot. The combination of the ‘drippings’ and mushrooms made the gravy taste meaty and phenomenal.
April has been a vegetarian her entire life and is an avid home cook. She resides in Maryland with her omnivore husband, four happy dogs, and an african grey parrot. She enjoys spending her non-cooking free time as photographer and business manager for Baltimore Maryland’s Premier Wedding and Portrait Photographers at Blair Wright Studios Photography
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