Ho ho ho, Christmas is coming! Featuring a brand new tender seitan fillet and filled with a homemade sage and onion sausage stuffing. Smother it in gravy, add roasted roots and veggies, sit back and enjoy a stress free, flavourful, luscious festive feast!
575g, to feed 3-4 people.
Ingredients: Mheat Fillets contain Wheat Gluten, Soya Protein, Soya Flour, Pea Protein, EVO Oil, Nutritional Yeast, Yeast Extract, Sea Salt.
Stuffing contains: Sausage Mix [Mheat Rashers (Wheat Gluten, Water, Balsamic Vinegar, Yeast Extract, Soya Protein, Natural Liquid Beech Wood Smoke, Sea Salt, Molasses, Maple Syrup, Onion, Garlic, Beetroot, Smoked Paprika), Soya Protein, Wheat Gluten, Panko Breadcrumbs (Wheat Flour, Yeast, Salt, Glucose), Soya Flour, Coriander, Black Pepper, Mace, Sea Salt, EVO Oil, Yeast Extract, Water], Sage & Onion Stuffing Mix [Breadcrumbs (Fortified Wheat Flour, Water, Salt, Yeast), Dehydrated Onion, Salt, Herbs], Water, EVO Oil, Sea Salt.
All ingredients are non-GMO
Best before: 25/4/2020
Preparation (leaflet sent with order):
1. Prep your veggies, sides and sauces in advance and start cooking your roast when they’re about 30 minutes from being ready.
2. Remove the roast from the vacuum pack, and add to a deep pan with one tbsp olive oil and about an inch of broth or soy sauce and water. Add a sprig of fresh rosemary or thyme, and a few garlic cloves for extra flavour (optional).
3. Cover and bring to the boil. Allow the roast to simmer for about 15 minutes, until piping hot all the way through. Un-cover, and allow the liquid to reduce to a sauce.
4. Remove from the pan, slice (carefully - it’ll be hot!) and add another tbsp olive oil to the pan, then add the slices to the pan and fry until crisp on each side (about 1-2 minutes).
5. Serve smothered in gravy or your favourite sauce, beside roasted veggies and a drink! (optional!)
Alternatively, simply cook it at 180C in a tightly covered baking dish with about an inch of broth to lock the moisture in. You could also wrap it in puff pastry and make a wellington.
The roast must not be left uncov-ered in the oven as it will result in a tough/dry outer layer.