Meat- and Fish Alternatives

Scotland’s Sgaia Launches Plant-Based Roasts Made From Seitan & Pea Protein

Scottish meat alternatives producer Sgaia has launched two new plant-based roasts for the festive season.

Available in the flavours Apple & Cranberry and Sage & Onion, the roasts feature a chicken-style outer layer filled with homemade sausage stuffing. They are made using a base of seitan and pea protein, combined with spices and seasonings.

The roasts are available in two sizes — 500g and 1kg — and are pre-cooked, meaning they can be prepared in just a few minutes. Despite not containing any preservatives, they have a long shelf life, lasting for six months in the fridge and even longer in the freezer. The new products join Sgaia’s previously launched Garlic & Rosemary roast, which has proven to be extremely popular.

© Sgaia

Handmade meat alternatives

Sgaia was founded by an Italian, Alberto Casotto, who wanted to develop appealing plant-based meat alternatives using traditional methods of preparation. He was soon joined by management and marketing expert Francesco Cappellini, who became the director of the company.

At its facility in Glasgow, Sgaia produces a wide range of handmade seitan and pea-based products, including alternatives to bacon rashers, pancetta cubes, steak, pastrami, and more. The brand is available at Whole Foods Market, Selfridges, and Budgens in London, along with various smaller retailers nationwide. The meat alternatives can also be purchased from Sgaia’s website.

“This Christmas, let our vegan stuffed roasts steal the spotlight on your festive spread,” says Sgaia on its website. “From the all-time favourite Garlic & Rosemary Vegan Stuffed Roast to the exciting newcomers, Apple & Cranberry Vegan Stuffed Roast and Sage & Onion Vegan Stuffed Roast, we’ve got your celebration covered!”

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