The Irish Potato & Red Pepper Spring Roast is ideal for those guests who are vegetarian, vegan or simply reducing their meat consumption.

“Our new roast includes tender tomato and lentil seitan along with a delicious rooster potato and red pepper stuffing which was inspired by a cherished family recipe from Nana Susie in Ballycastle, Co. Mayo,” said Aisling Cullen, founder of Thanks Plants.

“Full of nutritious ingredients and bursting with flavour, this makes the perfect dinner centrepiece for Easter.”

Ingredients in the Thanks Plants Spring Roast include potatoes, onions, celery, garlic, lentils, wheat gluten, tomato puree, rapeseed oil, Dijon mustard, pearl barley, breadcrumbs, dried rosemary, and dried thyme. Weighing in at 750g, the roast it serves four to five people.

“The flavours of our roasts can be enhanced by using glazes. We include a recipe for a delicious Rosemary Garlic Butter Glaze on the box of the Spring Roast and have lots of other glaze suggestions on our website www.thanksplants.co. Our mission is to help people cut out or reduce meat consumption by providing them with nutritious and delicious alternatives,” said Cullen.

Ten per cent of the profits from the Thanks Plants Spring Roast will go to the Heartstone Veganic Sanctuary in Sligo. The Spring Roast retails at RRP €12.95 and is available from SuperValu, Nourish in Dunnes Stores, Fresh Supermarkets and online at www.thanksplants.co

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