Christmas cooking just got so much easier — the Linda McCartney’s range has expanded to include new festive products; don’t worry if you’re too impatient to wait until Christmas though, as the latest additions are available now!
The standout is the (entirely plant based) Vegetarian Beef Roast with Red Wine and Shallot Glaze, which is bound to don many a table this Christmas, as we look for the best vegan Christmas dinner possible. Also joining the plant based revolution as part of Linda McCartney’s range are new Beef, Mushroom and Spinach Wellington Bites, Cocktail Sausages and Chorizo Cocktail Sausages, all of which are clearly labelled SFV. Suddenly Christmas doesn’t seem so bad after all!
Leggete l'articolo completo e molti altri in questo numero di
PlantBased
Opzioni di acquisto di seguito
Se il problema è vostro,
Accesso per leggere subito l'articolo completo.
Singolo numero digitale
October-17
 
Questo numero e altri numeri arretrati non sono inclusi in un nuovo
abbonamento. Gli abbonamenti comprendono l'ultimo numero regolare e i nuovi numeri pubblicati durante l'abbonamento. PlantBased