Sue Daniels
This tomato mushroom roast is perfect with all the usual trimmings!
350g mushrooms
2 onions
142g tin tomato concentrate puree
200g brown bread or tomato bread, made into crumbs
3 tbsp yeast flakes
1 dessert spoon yeast extract
2 tbsp olive oil
This tomato mushroom roast is perfect with all the usual trimmings!
1. Chop the onion finely and fry in olive oil until translucent.
2. Chop mushrooms finely and add to onions.
3. When cooked, add tomato concentrate, yeast flakes and yeast extract. Stir well.
4. Add breadcrumbs and mix until combined – the mixture should be quite dry and form a ball.
5. Place in a well-greased and lined (small) loaf tin.
6. Cook at 200C until the top begins to brown (approx. 20 minutes) then turn oven down to 180C, and cook for another 20-25 minutes.
7. Turn loaf out of tin and slice.
Note: This is also really good the next day served cold, with salad.
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