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


• 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


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


• 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

Smoky-cheezy queso & greens


Gluten-free, soy-free, nut-free, sugar-free, oil-free

Yield: about 4 cups


• 1 cup gluten-free rolled oats

• 2 tbsp cornstarch or tapioca starch — optional

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 2 tsp salt

• 2 red bell peppers, roasted (about 6 oz)

• 1.5 tsp lemon juice

• 1/4 tsp liquid smoke (can prob sub smoked paprika but I haven’t tried it yet)

• 2.25 cups water


1. Add all ingredients to high powered blender; process on high until mixture is thick, hot and stops churning

2. Pour into heat-safe dish; cool, cover and store in fridge

Serving suggestions

1. Queso dip: spread a layer of homemade retried beans in an oven-safe or microwave-safe dish, add a thick layer of queso, top with diced veg (onion, shallot, peppers and/or whatever suits your fancy); top with salsa, cover tightly and heat until hot

2. Dollop onto baked potato

3. Slather over steamed greens

4. Dollop onto steamed broccoli

Lemon-Garlic Tahini Sauce & Dressing

Garlic-Lemon Tahini Dressing featuring chickpea miso from South River Miso. Check out the linked video to view old world miso making

***Lemon-Garlic Tahini Sauce & Dressing***


• 1 tbsp tahini

• 1 tsp chickpea tamari OR 2 tsp coconut aminos

• 1 tsp balsamic condimenti OR other naturally sweet, slightly reduced balsamic vinegar

• 1 tsp South River chickpea miso OR 1/2 tsp white miso

• Juice of 1/2 lemon

• 1 garlic clove, crushed

• 1/8 – 1/4 tsp gochugaro (Korean red pepper powder)

• Water as need to achieve desired consistency


1. Whisk all ingredients in a small bowl until combined or for smoother consistency blend with immersion blender

2. Taste and adjust flavor with a pinch more red pepper flakes for heat or garlic for zing

Soy-Free Hoisin Sauce

It’s official. I have a severe intolerance to soy and wheat, DaRn-iT! That’s the bad news. The good news is that thankfully there is almost always a workaround that is just as good as or even better than its allergy-inducing counterpart. This Hoisin Sauce recipe is proof of that.

Soy-Free Hoisin Sauce

Yield: about 1.25 cup


• 1/2 cup maple syrup

• 9 pitted deglet noor dates

• 1/3 cup chickpea miso OR chickpea-barley miso

• 2 tbsp coconut aminos OR chickpea tamari

• 2 tbsp unsweetened rice vinegar

• 1 tbsp toasted sesame seeds*

• 1 large garlic clove

• 1/8 tsp ground coriander

• 1 petal dried star anise

• 1/8 tsp hot chili powder

• 1/16 tsp cinnamon


Add all ingredients to a high powered blender (my Breville Boss-to-Go was powerful enough) and process until smooth

Store in airtight container in the fridge

White Bean & Basil Hummus

White Bean and Basil Hummus Recipe


• 2 cups cooked & drained small white beans (about 1 can)

• Fresh basil (to taste)

• Fresh oregano (to taste)

• 1 shallot, quartered

• Juice of 1 lemon

• 2 pitted Greek olives

• 1/8 tsp red pepper flakes


Place all ingredients in a food processor & process to desired consistency.

General Tso’s ChickN

Subbed eggplant 🍆 for the chicken 🐓

Oh so YUM!!


Sauce Ingredients

◦ 1/4 cup Water

◦ 1/4 cup Rice Vinegar

◦ 1/4 cup coconut Aminos

◦ 1 tbsp granulated garlic aka garlic powder

◦ 1-2 tsp ginger powder

◦ 1/8 tsp red pepper flakes

◦ 1/8-1/4 tsp Indian chili powder (for heat)

◦ 1 tbsp maple syrup or date syrup

◦ 1 tbsp tapioca flour

Coating Ingredients

◦ 1/2 cup garbanzo bean flour

◦ 1.5 tsp ground ginger

◦ 2 tsp garlic powder

◦ 1/4 onion powder

◦ 1/4 tsp paprika

Other ingredients

◦ 2 vegan egg substitute (I used Bob’s Red Mill Egg Replacer; Flax eggs would also work)

◦ 1 medium eggplant, peeled and cubed



1. Preheat the oven to 450°F; line baking sheet with parchment paper

2. Prepare vegan egg, set aside for 5 minutes

3. In a separate bowl combine coating ingredients & gently whisk

4. Place cubed eggplant in the vegan egg; gently toss to coat

5. Transfer eggplant to the breading mix.; toss until coated

6. Place eggplant on baking sheet (parchment, silicone mat); bake for 10-15 minutes, flip and bake about 10 minutes longer until golden

7. While the eggplant bakes, add sauce ingredients to a small sauce pan, cook over medium heat, whisk often until mixture thickens

8. Add cooked eggplant to the sauce & toss to coat