Linda McCartney Vegetarian Roast500g

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Linda McCartney Vegetarian Roast
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Succulent Vegetarian Beef-Flavour Roast Made with Rehydrated Textured Soya Protein and Onion; Finished with a Red Wine and Shallot Glaze.
Outrageously succulent. High protein and fibre. Suitable for vegans. Vegetarian Society approved.

    (oven cooked as per instructions) per 100g



    Per Portion/1/4 of a cooked roast contains:



    7% RI


    3.80 g

    5% RI


    2.20 g

    11% RI


    2.09 g

    2% RI


    1.50 g

    25% RI

    RI = % of your daily reference intake

    Rehydrated Textured SOYA Protein (55%), Water, Red Wine and Shallot Glaze (10%) (Water, Red Wine, Shallot, Muscovado Sugar, Cornflour, Concentrated Carrot Juice, Balsamic Vinegar, Rapeseed Oil, Concentrated Onion Juice, Concentrated Leek Juice, Caramelised Sugar Syrup, Salt, Herbs, Spices), Onion Purée (8%), Natural Flavouring, Rapeseed Oil, Onion (2%), SOYA Protein Concentrate, Chickpea Flour, Stabiliser: Methyl Cellulose, Salt, Malted BARLEY Extract
    For allergens, including Cereals containing Gluten, see ingredients in CAPITALS

    . Pack contains 4 servings

    Typical values(oven cooked as per instructions) per 100g
    Of which Saturates2.0g
    Of which Sugars1.9g

    Origin Information

    • Made in Britain


    • Suitable for Vegans
    • Suitable for Vegetarians

    Allergy advice

    • May Contain Wheat
    • May also contain traces of Wheat

    Nutritional claims

    • High protein
    • High fibre

    Oven cook

    From Frozen

    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 45-50 minutes (40 minutes for fan oven). Cover roast with foil and cook for a further 15 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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