This week, Serious Eats posted my “A Sandwich a Day” feature about the Founder’s Field Roast at FareStart in Seattle. An excerpt:
Lee later became interested in vegetarian meats, integrating his European culinary background with his fascination for Mien Ching (or “Buddha’s food,” since 7th century Chinese monks developed it)—the protein-rich result of extensive kneading of wheat flour. (The Japanese would later simmer this product in shoyu kombu to create Seitan, though it’s not really known in Japan outside of macrobiotic circles.) In 1997, having created a charcuterie-style vegetarian grain meat, Lee and his brother established the Seattle-based Field Roast Grain Meat Company.
FareStart’s Field Roast sandwich contains Lee’s signature hazelnut-encrusted lentil and sage patty. It’s served on vegan potato bread with arugula and tomatoes. The patty itself has decent flavor to it (I believe I detected garlic and lemon), with smears of vegan fig mayonnaise and Dijon mustard spiking it up. I was pretty impressed with the dense texture, making this a little like a vegetarian meatloaf, and naturally it never hurts to have the “meat” fried.
For more information, check out the Serious Eats story, here.