Easy as can be – just pop it straight into an oven preheated to 180°C/Gas 4 and bake for 25 mins, or 45 from frozen.
Keep in the fridge and use by the date on the label, or freeze on the day of delivery.
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
About Pegoty Hedge
This vegan nut roast is made to our chef Bob’s recipe by the good people at Pegoty Hedge, in their organic kitchen at the foot of the historic Malvern Hills, Worcestershire. The Surman family have been farming and cooking there for four generations, and their ethos is simple: if you use quality ingredients in the beginning and pay care and attention while cooking, you will produce consistently great tasting food.
Butternut squash, mushrooms, chestnuts, onion, dark lentils, red quinoa, walnuts (7%), chickpeas, hazelnuts (6%), celery, carrot, brown rice flour, sunflower oil, brown rice miso (whole soya beans cultured brown rice, seal salt*, water*), dried cranberries, pumpkin seeds, tomato puree, worcester sauce (white wine vinegar, water*, molasses, soy sauce, sugar, garlic puree), lemon juice, nutritional yeast flakes, garlic, salt*, coriander, oregano, rosemary, black pepper.
Allergens in bold.
Prepared in a kitchen where dairy and wheat are also handled.Suitable for vegans.
|Energy (kJ)||795 kJ|
|Energy (kCal)||191 kCal|
|Fat (g)||11.2 g|
|of which Saturates (g)||0.96 g|
|Carbohydrate (g)||13.2 g|
|of which Sugars(g)||3.9 g|
|Protein (g)||5.4 g|
|Salt (g)||0.52 g|