Tomato Mushroom Roast

Sue Daniels

Vegan Tomato Roast

Perfect with all the usual trimmings!

  1. 350g mushrooms (I used button mushrooms, but any will suit)
  2. 2 onions
  3. 142 g tin tomato concentrate puree
  4. 200g brown bread or tomato bread, made into crumbs
  5. 3 tablespoons yeast flakes
  6. 1 dessertspoon yeast extract
  7. 2 tablespoons olive oil

  • Chop the onion finely and fry in olive oil until translucent.
  • Chop mushrooms finely and add to onions.
  • When cooked, add tomato concentrate,yeast flakes and yeast extract. Stir well.
  • Add breadcrumbs and mix until combined – the mixture should be quite dry and form a ball.
  • Place in a well-greased and lined (small) loaf tin.
  • Cook at 400 degrees c, until the top begins to brown (approx. 20 minutes) then turn oven down to 350, and cook for another 20-25 minutes.
  • Turn loaf out of tin and slice.

Note: This is also really good the next day served cold, with salad.

 

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.