When the holidays come around, the pressure is on for plant-based dishes to deliver. Wow your friends and family with this easy-to-prepare Field Roast’s Celebration Roast Centerpiece!
I’ve made my fair share of plant-based roasts for Thanksgiving, Christmas and more. But, sometimes you don’t have time to make everything from scratch (plus, all of those dishes!!). That’s where Field Roast’s Celebration Roast comes into play.
If you’re not familiar with Field Roast’s store-bought roast, it’s basically stuffing wrapped in a delicious, plant-based meat with flavors reminiscent of the brand’s other products. I would even say it’s a little smoky and very savory. It’s fairly large, so the suggested number of servings is eight, plus, this roast comes with a gravy mix! I love that it’s a dry powder, so it makes a gravy that doesn’t separate (as some pre-made frozen gravies do).
Now that you have the down-low on this tasty product, let’s make it into a full-on Celebration Roast centerpiece! When starting out, I knew I wanted this roast surrounded by lots of veggies, and to incorporate some of those flavors into the gravy. So, chop, chop, chop I went, gathering a solid assortment of Brussels, squash, leeks, carrots, and mushrooms.
Then, you place the Celebration Roast in the center of a large baking dish or roasting pan. Surround the roast with all of your veggies, and now we’re going to add more broth than the suggested amount, so that we can use some of it to make our gravy! It’s a super-easy way to incorporate more flavor into everything.
Of course, before you start the recipe you’ll have to obtain a roast! Here’s a link to the Field Roast store locator, to help you out. On to the recipe!
Celebration Roast Centerpiece with Mushroom Gravy
- One 2-lb Field Roast Celebration Roast
- 1 large leek (roughly 2 cups) thinly sliced into rounds (both green and white parts)
- 1 1/2 cups coarsely chopped Delicata Squash seeds removed
- 1 1/2 cups quartered Brussels sprouts
- 1 1/2 cups quartered baby bella or cremini mushrooms
- 1 cup diced rainbow carrots
- 1 1/2 cups water
- 3 sprigs fresh sage
- salt & pepper
- 1 packet Mushroom Gravy Mix from Celebration Roast box
- Preheat oven to 350F, and get out a large baking dish or roasting pan, with lid. (Roughly 14-16 inches at its longest point)
- Place a thawed Celebration Roast inside of the dish, then place all of the vegetables around it, mixing them up so each on is evenly distributed. Pour water into baking dish, then sprinkle salt and pepper over veggies.
- Cover dish and bake for 30 minutes. Carefully, remove baking dish from oven, and using a baster, get as much liquid out of the bottom and put it into a measure cup.
- Spray a thin coating of cooking oil over the roast and veggies, then bake uncovered for an additional 20-30 minutes, and move onto the gravy. Once the roast has reached at least 165F inside, it is done.
- You should have around 1 cup of liquid from the baking dish, pour enough water into the measuring cup to make it two cups of liquid. In a small sauce pan, over medium heat, place liquid and mushroom gravy packet. Bring to a simmer, whisking regularly.
- Once gravy has become very smooth and has thickened, season it with additional salt and pepper, if you feel it needs it. Pour into a gravy boat, or bowl, for serving.
- Serve roast as is, cutting 8 thick or 16 thin slices, for roughly 8 equal servings. Enjoy!
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This post is in partnership with Field Roast, all words and opinions are my own. Posts like these help me to keep this blog and more recipes coming your way.