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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.

 

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