Christmas is coming and the pestering has started. We’re asked almost ever other day what we’ll be having for Christmas dinner. We’re going to my in-laws this year. That means spuds and vegetables are taken care of and we just need to provide a meat substitute. So it’s time to get sampling.
This week we’ve tried the Vegetarian Beef Roast that’s new to the Linda McCartney range this year. It comes in it’s own roasting thin so it can easily slide in the already full Christmas Oven. When it’s done you turn it out and out plops your beefy roast, glazed and ready to be carved. I was pleased to be able to get the slices nice and thin, like roast beef.
So what of the taste? Fairly beefy, though it still has a beady texture. If you looked at the picture and think it looks like a loaf shaped version of the sausages then you would be right. I wasn’t a fan of the glaze, I found the red wine overwhelming, but you can’t really taste it unless you are nibbling along the bottom edge.
It’s edible, and it’s not unpleasant but it didn’t exactly blow me away. Perhaps it’s because I wasn’t the worlds greatest fan of beef in the first place. I wouldn’t mind eating this again and unlike a lot of the other Christmas roast options it’s easy to find in regular supermarkets but it’s not going to win a spot on out Christmas plate.