Linda McCartney Vegetarian Roast
£4.00 (£8 per kg)
Rehydrated Textured SOYA Protein (41%), Water, Glaze (10%) (Water, Muscovado Sugar, Bromley Apple (8%), Pomegranate Molasses (8%), White Wine Vinegar, Maple Syrup, Cornflour, Rapeseed Oil, Concentrated Orange Juice, Salt, Cinnamon, Sage, Gelling Agent: Pectin: Nutmeg, Clove), Rapeseed Oil, Green Lentils (6%), Sultana Purée (5%), SOYA Protein Isolate, Seasoning (Yeast Extract Powder, Rice, Flour, Sugar, Salt, Natural, Flavouring, Onion Powder, Sage, Thyme, Smoked Salt), Free Range EGG White Powder, Pumpkin Seeds, Millet, Stabiliser: Methyl Cellulose, Thyme
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in CAPITALS
|Typical values||(oven-cooked as per instruction) per 100g|
Cooking instructions given are for the whole roast. For best results always cook from frozen. All cooking appliances vary; timings are to be used as a guideline only, please adjust times accordingly. Ensure food is piping hot and cooked through prior to serving. Remove outer packaging, but leave in foil tray.Preheat oven to 200°C/fan 170°C/Gas Mark 6. Place roast in its foil onto a preheated wire rack and cook in the centre of the oven for 55 minutes. After cooking, leave to stand for 5 minutes before running a knife around the edge of the roast and turning out onto a serving plate. Spoon any remaining glaze on to the top of the roast.
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