Field Roast



Sometime in the 7th century while making dough from wheat flour in a tub of cold water monks in China noticed that the more they kneaded the flour the more the starches dissipated. They kept kneading and were eventually left with a chewy protein-like substance which they called Mien Ching or Buddha’s Food, which they them simmered in broth for several hours in order to lend it additional flavor.

Eventually, Mien Ching made its way to Japan where chefs there adapted the product into what they called Fu and flavored it with shoyu, kombu and ginger. This is what Macrobiotics founder George Oshawa later called Seitan.

Finally, sometime in the 1970’s Seattle Chef David Lee added a European flavor-profile to his own self-styled Seitan creating a product called Field Roast. 

Today, Field Roast Grain Meat Company offers home chefs well-textured grain-meat burgers and seitanic sausages. For a great Vegan Pasta alla Bolognese just crumble the Italian Style sausages and saute them with garlic, onions, mushrooms, fresh herbs, tomato paste, a pinch of nutmeg, a can of organic tomato paste, and a half a glass of red wine.


Also in the Emporium: