Seattle chef David Lee was not happy with the vegetarian meats available in the market. So in 1997, he started the Field Roast combines the European charcuterie tradition of sausage making with the Asian Mien Ching tradition of crafting vegetarian grain meats.
David Lee aim was not to make another imitation meat product, but to create grain meats that are boldly flavorful, rich in texture and high in nutrition. While supporting the local businesses,farms and the community, the products have taken North America by storm to become a favorite among vegetarians, vegans and flexitarians,
GREAT FOR THE PLANET - GOOD FOR YOU, GOOD FOR THE ANIMALS AND GOOD FOR THE ENVIRONMENT.
Fresh and Natural
The original maker of vegetarian grain meats, Field Roast uses only fresh, natural ingredients - grains, vegetables, legumes and spices â€” to craft all of its artisan offerings. Field Roast products are neither processed nor made with dehydrated or previously frozen ingredients.
Authentic and Traditionally Made
Field Roast grain meat is made in small batches using simple, time-tested practices that have been around for centuries. It is not a modern meat analogue made in a lab.
As a healthier option for people and planet, a vegetarian diet is simply more sustainable. Field Roast takes it further with locally-sourced ingredients, a wheat provider that is part of the biofuel solution and minimal retail packaging.
High in protein, low in fat and carbohydrates, and with zero trans-fat and cholesterol, Field Roast is a tasty and fulfilling addition to any diet.