DIY Copycat Field Roast + Whole Berry Jellied Cranberry Sauce

DIY Copycat Homemade Stuffed Field Roast

Roast Ingredients

• 2.25 cups cooked cold (refrigerated) pinto beans

• Aquafaba from the beans + water to equal 1 cup liquid

• 2 tbsp Nutritional yeast

• 2 tbsp South River brand chickpea miso paste or 1 tbsp whatever miso you happen to have on hand (chickpea miso tends to be less salty than commercially made miso)

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1 tbsp mushroom powder

• 1 tsp vinegar

• 1/2 tsp poultry seasoning

• 1/2 tsp smoked paprika

• 225g vital wheat gluten

Stuffing

• 1 pkg stuffing, prepared per package directions, minus any animal products. I use Pepperidge Farm original, sub water for the broth, omit the butter, add the veg called for if I happen to have them on hand, and add unsweetened applesauce

Directions

1. Place beans in food processor and process until smooth. Add remaining roast ingredients and process for several minutes until a light, stretchy dough forms, then continue to process a few minutes more. This process can take up to 10 minutes depending on your food processor

2. Turn the dough out onto a large piece of parchment paper; use wet hands to spread dough into large rectangle about 1” thick

3. Spread prepared stuffing evenly over most of the dough, leaving about 2” uncovered along three edges and 3” uncovered along one edge; starting at the short end; carefully roll roast over onto itself like a jelly roll cake; Press the ends to seal; tightly wrap in two or three layers of parchment paper, then a layer of foil to keep it tightly sealed

4. Bake for 2 3/4 hours in 350 degree oven

Makes about the equivalent of three Field Roasts. After it was cooked and cooled I divided it into four smaller roasts and froze three of them for future use.

Whole Berry Jellied Cranberry Sauce

Disclaimer: NOT a sugar-free food

Ingredients

• 1 package fresh or frozen cranberries (12 oz)

• 1 cup coconut sugar or sugar of choice (dates will probably work. I will try that next time)

• 1 cup water

• 1 package SureJell Light Fruit Pectin

Method — this is what I did. Next time I’ll use “alternate method” detailed below

1. Add first three ingredients to sauce pan, bring to a simmer and cook until berries are very soft; cool slightly

2. Add cooked mixture to blender and process until silky smooth; cool completely

3. Pour mixture into saucepan; add pectin and whisk until no lumps remain

4. Bring mixture to a boil and simmer over medium-high heat for 15 minutes

5. Pour into heat-proof container or cool slightly and pour into plastic food storage container; refrigerate until firm

Alternate method

1. Add all ingredients to blender and process until silky smooth

2. Pour mixture into saucepan and simmer 20-30 minutes, then refrigerate as above

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