Succulent vegetarian beef-flavour roast made with rehydrated textured soya protein and onion; finished with a red wine and shallot glaze.



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.

ALLERGEN ADVICE For allergens, including cereals containing gluten, see ingredients in CAPITALS. May also contain traces of wheat.

Cooking Instructions

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.

OVEN - From Frozen

 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.

Allergy Advice

Contains: Soya & Barley

Suitable for Vegetarians
Suitable for Vegans

Nutritional Information

Typical value (oven cooked as per instructions) per 100g per 1/4 of a roast
Energy 528J/126kcal 596kJ/142kcal
Fat 3.3g 3.8g
of which saturates 2.0g 2.2g
Carbohydrate 6.1g 6.9g
of which sugar 1.9g 2.1g
Fibre 5.7g 6.5g
Protein 15.0 17.0g
Salt 1.4g 1.5g

Reference intake of an average adult 8400kJ/2000kcal