1 Field Roast Smoked Tomato Quarter Loaf
7 Red Potatoes (Small)
~20 Asparagus Stalks
Rocket (i.e. Arugula)
Balsamic Vinegar and Oil for Vinaigrette
Serves two. The Field Roast Loaf is in fact three servings (and a lot of protein!), but I had been to the gym, biking, and running, so I needed all the protein I could get!
Time required: ~50min
-Heat oven to 375 Fahrenheit.
-Slice the potatoes into thick slices (no need to peel), and place on an oiled baking tray; make sure to oil the surface of the potatoes too!
-Sprinkle the potatoes with chopped rosemary (we used dried, but fresh is even better).
-On a separate, covered dish, bake the Field Roast Loaf whole.
-Once the potatoes have baked for 20-30min (or when the potatoes are nice and brown on one side), flip them over and bake until done.
-Boil or steam the asparagus until nice and tender; this should take 5-10min.
-Make a vinaigrette by whisking the balsamic vinegar and the oil together (you can use any kind of balsamic vinegar and oil really, we used a 50/50 mix).
-Serve the asparagus and rocket as a side, with some vinaigrette sprinkled on top.
This is a good, hearty, “meat and potatoes” -type meal. Very easy to make when using the excellent Field Roast brand of vegan grain meats (I’m curious to try the other loaves — wild mushroom, and lentil & sage, if we can find them somewhere). The potatoes got nice and crispy, but to achieve that you have to use just the right amount of oil. I’m planning to make some cajun potatoes with a similar method soon. The vinaigrette we used here has been tried and tested with asparagus before, and it’s still tasty.