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Nut LoafNut Loaf
Nut LoafNut Loaf

"First time I had to offer a vegetarian Xmas meal option and this was a huge hit, really delicious, even the meat eaters tucked in."

Jeanette

Nut Loaf Suitable

An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.

£7.95 Serves 2 (540g)

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Tell Me More

  • A nut loaf is a classic vegetarian meal. The red onions on top give it sweetness and colour to balance the nutty flavour, as well as looking great!
  • Our Nut Loaf contains almonds, cashews, mushrooms, herbs with egg and Madeira-soaked apricots, binding the mixture together.
  • Hand-prepared by our chefs, ready for your frozen Nut Loaf delivery and to be cooked straight from the freezer.

Try it with:

  • For delicious stuffed mushrooms, defrost the premade nut loaf and spoon onto a field mushroom, top with a little Parmesan (or another Italian hard cheese) and bake in the oven.
  • You can also use it as an alternative stuffing or as part of your vegetarian Sunday Roast with the traditional sides.

Nutrition

Typical Values Per 100g
Energy (kJ)963
Energy (cal)232
Protein (g)6.1
Carbohydrate (g)15.6
of which: sugars (g)6.5
Fat (g)15.3
of which are saturates (g)5.2
Fibre (g)3.7
Sodium (g)0.32
Salt (g)0.8

Please Note: The details above are correct as of 1 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Water, Red Onion (16%), Onions, Almond Nuts (9%), Brown Bread (Wheat Flour (with added Calcium Carbonate, Niacin, Iron, Thiamin), Water, Malted Wheat Flakes, Wheat Bran, Malted Barley Flour, Yeast, Salt, Spirit Vinegar, Emulsifiers (Glycerol Monostearate, Diacetyltararic Acid Esters of Mono- and Diglycerides), Malted Wheat Flour, Wheat Protein, Flour Treatment Agent (Ascorbic Acid), Rapeseed Oil, Wheat Flour), Dessicated Coconut [Sulphites], Sage and Onion Stuffing Mix (Wheat Flour (Calcium, Iron, Niacin, Thiamin), Dried Onion, Vegetable Oils (Palm, Sunflower), Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate), Salt, Dried Sage, Dried Parsley, Barley Malt Extract), Mushrooms (5%), Cashew Nuts (4%), Dried Apricots (4%) [Sulphites], Rapeseed Oil, Free Range Pasteurised Egg, Madeira [Sulphites], Parsley, Balsamic Vinegar [Sulphites] (Wine Vinegar, Concentrated Grape Must, Colour: Caramel), Lime Juice, Coriander, Butter [Milk], Vegetable Stock (Partially Reconstituted Vegetables (Onion, Potato, Leek, Celery), Salt, Maltodextrin, Sunflower Oil, Yeast Extract, Concentrated Carrot Juice, Natural Flavouring (Contains Celery)), Mushroom Stock (Rehydrated Mushroom (Mushroom Concentrate, Water, Mushroom Powder), Salt, Cornflour), Demerara Sugar, Onion Stock (Maltodextrin, Reconstituted Roast Onion (Water, Roast Onion Powder), Salt, Molasses, Soya Sauce (Water, Soya Bean, Wheat, Salt), Sugar, Sunflower Oil, Onion Powder, Yeast Extract), Salt, Chilli Powder.

Please Note: The details above are correct as of 1 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Cook from frozen. Preheat oven, remove film lid and turn the plastic tray upside down onto a baking tray and lift off, leaving the nut loaf with the onion marmalade on top. Cook in the centre of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
60 mins
Ensure it's piping hot and allow to rest 5 mins before serving.

Defrost Instructions:

If it defrosts, keep refrigerated and eat within 48 hours. Run a knife around the nut roast before turning onto a baking tray and scoop any remaining onion marmalade out of our plastic tray and carefully put it back on top. Use the temperature guidelines above, but cook for 40 mins.

Please Note: The details above are correct as of 1 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Peanuts, Other Nuts, Eggs, Soya, Celery, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 1 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"First time I had to offer a vegetarian Xmas meal option and this was a huge hit, really delicious, even the meat eaters tucked in."

Jeanette

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