Veggie Roast Dinner Kit
Our Ross and Ross Veggie Roast Dinner Kit contains Our Ross and Ross Veggie Roast Trio Pack contains the three essential products we would recommend for anyone looking to change-up their usual Sunday roast. The Veggie Rub No.1 is a fragrant blend of tandoori spices that we would recommend to dust over root veg, cauliflower, broccoli, or sprouts. The Veggie Rub No.2 is a fragrant Umami seasoning that can be added into sauces, salads, potatoes, and vegan Yorkshire puddings. Veggie Rub No.5 is a sweet, smoky, and spicy rub that is great on roasted sweet potato or squash. The Roast Potato Oil is an infusion of smoke, rosemary, and garlic to create the perfect golden crisp roast potatoes.
Included in the Pack:
- 1 x 50g Veggie Rub No.1
- 1 x 50g Veggie Rub No.2
- 1 x 50g Veggie Rub No.5
- 1 x Roast Potato Oil
- Perfect to spruce up your Sunday roasts
- Aesthetically pleasing cardboard packaging
- Contains exciting flavours
- Plant-based rubs
- Each rub contains enough to do at least two roast dinners
- Each bottle of oil will do three trays of roasties
- Handmade in the Cotswolds
Veggie Rub No.1 50g: Ginger, Garlic, Chilli, Cumin, Coriander, Cardamom, Paprika.
Veggie Rub No.2 50g: Anglesey Sea Salt Halen Mon PDO, Garlic, Cayenne, Ancho, Nutritional Yeast, Sugar and Cumin.
Veggie Rub No.5 50g: Paprika, Smoked Paprika, Palm sugar, Ancho, Chipotle, Guajillo, Coriander, Celery Salt, Sugar, Pepper, Garlic Salt, Cassia, Onion, Ginger.
Roast Potato Oil: Extra Virgin Cold Pressed Rapeseed Oil infused with Smoke, Rosemary and Garlic (all infusions are less than 3%).
Allergens: Celery in the Veggie No.5 Rub
Dietary Advice: Vegetarian, Dairy Free, Vegan Rubs, Gluten Free, Handmade from Natural Ingredients
You can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at firstname.lastname@example.org where we are here to answer any questions you may have. We have a team of highly skilled customer service advisors and even ex butchers here to give you the correct and best advice.
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