When I come across them – I find Field Roast a routinely reliable brand that make a variety of solid plant-based products. Their corn dogs and burgers remain two of my favorites in the meat free space. ABout twelve nuggets come in the resealable freezer packet.
Cooking: You can bake these, or oddly enough pan fry them. Field Roast don’t recommend microwaving these. I went ahead and air fried them with great success.
Taste and texture: These are big round, disc shaped nuggets, notably a smidge larger than many of their peers. The breading comes out enjoyably crisp with plenty of crunch. On the inside the texture is medium-soft but not mushy. There’s no overt flavor as such, they’re very modestly seasoned making them a great addition to a range of dishes.
Verdict: A good meat free nugget. I personally find Field Roast products a little hard to get a hold of, not to mention they usually retail for more than other meat free products. This keeps them in the good – not great bracket for now.
Field Roast Plant-Based Nuggets nutrition and cooking
Are Field Roast Plant-Based Nuggets good?
These are an enjoyable meat free nugget with a crisp exterior and soft interior. They don’t carry a particularly strong flavor as such.
Other Field Roast products
- Field Roast Buffalo Wings review
- Field Roast Signature Stadium Dogs review
- Field Roast Plant-Based Nuggets review
- Thai green curry fried rice
- Field Roast Hazelnut Cranberry Roast
- Field Roast Miniature Corn Dogs review
- Review: Field Roast Smoked Tomato Deli Slices
- Review: Field Roast Breakfast Sausage
- Review: Field Roast Frankfurters
- Review: Field Roast Mexican Chipotle Sausages
- Review: Field Roast FieldBurger
- Review: Field Roast Smoked Apple Sage Sausage
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!