We couldn’t wait to try Field Roast’s new Smokey Forager’s Roast, and let’s just say it was a huge hit at the VegNews HQ. Covered in a sweet pineapple mustard glaze, this vegan holiday centerpiece is stuffed with chanterelle mushrooms, smoky lentils, and wild huckleberries. During our test run, our entire office smelled like the wonderful aromas of dinner cooking on Thanksgiving day. Paired with a fresh kale salad and garlicky mashed potatoes, this is one of our new favorite ways to celebrate the holiday—and if you’re expecting company, you probably want to get two.
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