Field Roast Korean BBQ Tacos

Servings: 6, Yield: 12 tacos

This is a vegan version of popular Korean Tacos from the Kogi BBQ food carts in the LA area. It's very fast to make, and delicous! Bryanna Clark Grogan, our guest chef, has included a recipe for a Quick Turnip Pickle, but you can use vegan kimchi instead, or use both. (Check the kimchi container for seafood products.)

Ingredients:
3 pkgs (5.5 oz. each) julienned Field Roast Wild Mushroom Deli Slices, or Quarter Loaf
12 / 7" Corn Tortillas

• To make the taco filling, heat a large nonstick pan with a little oil in it. When hot, add the julienned deli slices and toss them around in the hot oil until slightly browned. Pour in the BBQ sauce and distribute around in the pan until everything is coated and hot. Set aside with a cover on it.
  

Kogi-Style BBQ Sauce:
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons organic unbleached granulated sugar, or 2 tablespoons agave nectar
2 tablespoons soy sauce
2 teaspoons Asian (roasted) sesame oil
1 teaspoon rice wine vinegar (or a little more to taste)
1/2-1 teaspoon liquid smoke

• For the BBQ Sauce, whisk all of the ingredients together until sugar has dissolved. You can make this ahead of time and store it in a covered jar the refrigerator, if you like.

Quick Turnip Pickle:
1 medium purple and white turnip, peeled and shredded or grated
1/2 a medium red bell pepper, seeded cut into short slivers
1/2 a medium green bell pepper, seeded cut into short slivers
4 green onions, chopped
2 tablespoons rice wine vinegar or lime juice
1/2 teaspoon organic unbleached granulated sugar or agave nectar
1/2 teaspoon dried red chili pepper flakes
salt to taste

• To make the Quick Turnip Pickle, mix together all of the ingredients. Taste for salt. Spoon the mixture into a serving bowl, cover and refrigerate as you make the tacos.

To serve: Heat the tortillas in a steamer, or warm them in a covered casserole, wrapped in the microwave for a minute or two. Quickly distribute the filling evenly between all of the tortillas and serve with the Quick Turnip Pickle on the side (and some vegan kimchi alongside it, if you wish) for diners to add to their tacos. Don't forget the napkins!

Nutrition Facts

Serving size: 2 tacos 351.4 calories; 19% calories from fat; 7.8g total fat; 0.0mg cholesterol; 1034.9mg sodium; 238.1mg potassium; 49.3g carbohydrates; 8.8g fiber; 12.0g sugar; 40.5g net carbs; 22.7g protein; 6.9 points.

Author: Bryanna Clark Grogan

Chef Bryanna Clark Grogan is a Field Roast friend and ally, visit her website and website for more creative vegan recipes!

VegFest Seattle 2010!

VegFest this year was our most ambitious effort yet! Cindi, Danny and Mel all gave their weekend up to "man" the booth and make up four sampler size meatloaf recipes for the masses. We wanted to illustrate this year that the meatloaf isn't just a loaf of grain meat, but an ingredient to add umph to your vegan dishes and make some comfy food that tastes really good!

To kick off the show, we made sloppy joes! This mixture of ground Field Roast Classic Meatloaf, tomato paste, garlic, onions and spices really makes a hearty sandwich. We used slider buns to make them sampler size, but displayed them in their full size...with a side of chips.

Meatloaf with Porcini Gravy ended the Saturday menu, and yes we used our Field Roast Davy's Gravy mix to make this! If you are hoping that this will be available retail...it is a long time coming. The best way to get this into your local store is to bother the folks who fill the bulk section. Who wouldn't want to buy an amazing dry mix for vegan gravy!?

On Sunday, Mel and the volunteers served up our Meatloaf ground up and seasoned with cumin, chili powder for a taco meat. This is one of my favorite dishes to make with the Meatloaf, and the leftover meat even went onto Bob Gerrish's Pizza Works creations at the next booth!

The last menu item was a tiny meatloaf slider. This came about simply because a lot of us here at Field Roast use the Classic Meatloaf this way. Just slice it and pan fry it, and put it on a bun with your choice of fixins. My five year old son calls this his "happy meal". We just used ketchup and mustard, easy peasy.

We also announced our Classic Meatloaf Recipe Contest! This is very exciting...more to come! Soon we will post the entry form online!

Thanks again to Seattle, for being so kind and excited to see us at VegFest every year. And all of our local partners who make making Field Roast all that much more worth it.

Recipe: Meatloaf Patty Melt

Simplicity is a Patty Melt. At a diner in anytown, USA you can find this sandwich...but not yet will you find one that has this much appeal. Completely vegan, juicy, and seriously tasty. It was easy too, thanks to our Classic Meatloaf (coming this fall to a retailer near you)!

Ingredients:
1/2 lb Field Roast Classic Meatloaf (1/2 loaf)
1 medium onion
2 tblsp Earth Balance
1/4 c Daiya cheddar vegan cheese
4 slices rye bread

Thickly slice the onion, and saute in deep pan with Earth Balance until transparent, set aside.
Slice Field Roast Meatloaf in half, then into 1/4 inch slices. Grill in a saute pan, 1 min each side.
Spread remainder of EB on the slices of bread, and compile sandwiches in the deep pan with meatloaf, onions and Daiya piled high. Grill until melted. You can also put them under the broiler for a minute or make a panini style sammie. Serious business. Serve with tater chips.

The Backbone of the Mexican Chipotle Sausage

The spicy Field Roast sausages sizzled on the stove ready to be devoured in an authentic Mexican meal with a hint of American culture. After being such an enthusiastic fan of the Mexican Chipotle sausage - the realization occurred that I could enhance the experience by bringing more of its Mexican roots back on to the plate.

But what does that necessarily mean?

To me, and to a lot of people familiar or raised in the Hispanic culture, it means incorporating the staples found on a legitimate burrito truck. The spicy chipotle brought forth the exquisite combination of the sour cream, guacamole, and pico de gallo all inside an organic Rudy's hotdog bun! Our taste buds were in full delight as we ate this healthy lunch.

Once I had the idea, I spoke with my co-workers Petra and Marta about making authentic guacamole and pico de gallo to put on this delicacy! Right off the bat, they were excited about co-creating this dish since we all shared the same passion for Mexican food. After a little planning and shopping at our nearby PCC (Puget Sound Consumers Cooperative), we sliced and diced organic tomatoes, cilantro, onions, jalapenos and avocados an hour before the lunch was to be served. Our timing was perfect; fresh pico de gallo, fresh guacamole, on top of some Mexican Chipotle sausages freshly cooked that morning!

By the time we were all sitting down and enjoying our meal, compliments could be heard all across the table. Between the silence of chewing and the vivid expressions of appreciation, I know without a doubt that this is a lunch menu not to be passed over! Especially for those who crave authentic Mexican food! To end it on a sweet note, we had a delicious fruit salad made that morning! Between intuition and innovation, Field Roast will always be there for the healthy minded people - to continue cultural traditions without continuing the cruelty that some species endure!

Compassionate Cooks

We would like to say thanks to Colleen Patrick-Goudreau, of Compassionate Cooks and author of many award winning cookbooks (as well as the upcoming "The Vegan Table" in June!) for her compliments of Field Roast Grain Meats on her podcast called "Food for the Road: Packed Lunches and Picnics" Colleen is a vegan chef and advocate, working from her internet portal to create joyous vegan and vegetarian community, while traveling to teach and speak. There is now an exciting Academy program in the works! Go browse their website and find out where Colleen will be in town next. She is a seasoned speaker and will be coming to many vegetarian and vegan events this year. The passion that she brings to the vegan lifestyle has helped many a wary vegetarian learn to cook good food and even go vegan if they are inclined!

Certainly it is easier with a guide like Colleen in your corner to find your way through the maze of vegan baking, cooking and ingredient information. Her site is a useful resource indeed. We wish her the best.