Moroccan Cashew & Walnut Vegan Nut Roast

Moroccan Cashew & Walnut Vegan Nut Roast

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Warm Spices, Fruity & Nutty with Earthy Parsnip

Delicious vegan nut roasts by The Parsnipship

Perfect for Christmas, but fabulous any time of year, this nut roast is full of warm spice and fruitiness. Delicious along with your traditional seasonal trimmings or sumptuous with fragrant rice, roasted vegetables  & cinnamon dusted aubergine wedges. Add some orange zest & sumac to some soya crème for a citrusy silky sauce.

This 400g vegan roast is packed in a bakeable Panis Bois tray to serve 2-3.


Ingredients: Parsnip, Courgette, Onion, Breadcrumbs [Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Yeast], Cashew Nuts (5%), Walnuts (5%), Dates [Rice Flour], Apricots [Rice Flour] (contains Sulphites), Sumac, Ginger, Turmeric, Mixed Herbs, Cardamom, Black Pepper, Salt.

Nutritional Information per 100g: Energy  637 kJ / 152 kcal; Fat 7.6g of which saturates 1.1g; Carbohydrate 17.8g of which sugars 9.8g;  Fibre 2.1g; Protein 4.5g; Salt 0.38g

Storage:Use by date is printed on sleeve.Keep refrigerated.Suitable for home freezing. For best results defrost overnight in fridge.Ensure thoroughly defrosted before reheating as below. Consume within 5 days of defrosting.

Best Served Hot

To reheat:The following are a guide only, appliances may vary.For best results – place compostable wooden tray in centre of a pre-heated oven at 200˚C/170˚C fan/Gas 6 and bake for 40-45 mins. Ensure food is piping hot before serving.

If frozen, for best results – defrost before reheating but can be reheated from frozen for 50-55 mins at 170°C (cover towards end of cooking so the top doesn’t brown too much).