I know I’ve mentioned Field Roast a gazillion times on this blog. I know! But it’s a product I really believe in. Something so flavorful and delicious really doesn’t deserve a name like “meat substitute,” but if you haven’t heard of Field Roast, that’s essentially what it is–it’s a vegan line of grain meats that includes lunch slices, sausages, and various roasts. But what I’ve always loved about Field Roast is that their products aren’t an attempt to imitate meat. Sure, they take the form of meat, but the flavors are not like chicken or beef or turkey. And I like that–I don’t eat meat because I don’t like meat, so I don’t want to buy a sausage or roast that tastes like those things.
Anyway! Imagine my delight when one of my favorite brands (that’s Field Roast, in case you weren’t paying attention) offered to send me some of their new Field Roast Frankfurters to try out. I was pretty thrilled, but I had a little bit of apprehension–were these going to taste like hot dogs? Because if they were going to taste like hot dogs, I’m out.
To be honest with you, I hardly even remember what hot dogs taste like. I stopped eating meat when I was 12 and prior to that, there was only a very brief period in my childhood when I actually liked hot dogs. And I’ve bought vegetarian hot dogs exactly once, about a decade ago. Predictably, they were pretty darn gross. So while I had high expectations for the Field Roast Frankfurters, I was a little bit afraid I wouldn’t like them.
Well, that was just silliness. It’s Field Roast, so of course (of course!) their Frankfurters were delicious. Unlike other veggie dogs, they’re not made with processed soy and a laundry list of artificial flavorings, preservatives, and junk. (I really just want to scream this from the rooftops: Just because it’s meatless doesn’t mean it’s healthy!) I do vaguely remember the hot dogs I ate as a child being bland; Field Roast Frankfurters have a pleasantly spicy flavor. And because they’re made with wheat gluten, they do a good job of imitating the texture of their meat counterparts.
Although I grew up outside of Chicago, I’m not a fan of neon green relish, mustard, or raw onions–instead, I’ve been having these franks with sauteed onions and barbecue sauce for lunch everyday last week. But since it would be selfish to eat them all myself, I made them for dinner over the weekend so my husband could try them too. I added some onions and mushrooms that were sauteed in a little bit of lager. (Hence the Drunken Franks name.) If you like caramelized onions, you will love them when they’re sauteed in beer and topping a Field Roast Frankfurter.
Field Roast Frankfurters smothered in onions and mushrooms. Oh, and did I mention that the onions and mushrooms are sauteed in beer? Yeah, there's that too.
- 1 tbsp. olive oil
- 1 large onion, thinly sliced
- 8 oz. mushrooms, sliced
- 1/2 c. lager
- salt and pepper to taste
- 4 Field Roast Frankfurters
- 4 whole wheat hot dog buns
- Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes, or until softened. Add mushrooms and cook 5 minutes more.
- Add lager, salt, and pepper. Increase heat to medium-high and simmer for 10 minutes, until lager has formed a thick sauce.
- Reduce heat to low. Push mushrooms and onions to one side of the skillet. Add franks and cook for 7-10 minutes, turning every 2 minutes or so, until warmed through. (Continue to stir the onions and mushrooms too!) Place franks on buns and top with onions and mushrooms.
To find a store near you that sells Field Roast Frankfurters, use the store locator on their website. And be sure to like Field Roast on Facebook too!
Disclosure: I received a sample of Field Roast Frankfurters for the purpose of this review.