This vegan Brazil Nut roast is just the ticket for a vegan roast dinner. Our chief vegan taster, Dave, thought it had a good smooth texture, was moist with an enticing tomato tang and a gentle herb flavour. In fact, he reckoned it was definitely one of the nicest nut roasts he'd had – and he's eaten plenty, he assures us! He liked the sweetness of the tomato which balanced the earthiness of the nuts,and it was appetisingly moist.
Organic Connexion was formed in 2004 but the founders have been involved in the wholefood industry for 30 years, haivng run vegetarian shops and restaurants in Essex for several years. They started offering their creations at Farmers' Markets and we are delighted to have them on board. They are passionate about vegan food and promoting this sustainable diet to a wider public.
Brazil nuts (43.0%), Onions (16.6%), carrots (9.1%), tomato puree (8.0%), wholemeal bread (25.1%), tomatoes (3.9%), oats (3.1%), sesame seeds (0.9%), garlic (0.3%), aromatic herbs, soya oil, black pepper , filtered water*, salt, yeast extract* (* = approved non-organic ingredient)
Dietary information: Contains Gluten, Nuts, Soya, Sesame
Suitable for Vegetarians & Vegans
Nutritional Information per 100g/ml
Energy (kJ): 1,280.0
Energy (kcal): 309.0
Protein (g): 10.0
Carbohydrate (g): 4.68
Fat (g): 27.8
Keep refrigerated.
Remove cardboard sleeve, then cook in a preheated oven at gas mark 6, 200 C/400 F for approximately 15 minutes.