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Eating veggie » Recipes » Sue’s Tomato Mushroom Roast

Sue’s Tomato Mushroom Roast

Prep time 10 mins, cook time 50 mins

Serves 4-6

Suitable for Freezing, Egg-Free, Dairy-Free, Vegan

Recipe created by Sue Daniels from Leicestershire for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013.


  • 1 onions finely chopped
  • 2 tbsp olive oil
  • 350g mushrooms
  • 142g tomato puree
  • 3 tbsp nutritional yeast flakes
  • 2 tsp yeast extract
  • 200g brown bread or tomato bread turned into breadcrumbs


  1. Preheat oven to 200ºC/gas mark 6.
  2. Fry the onion in olive oil until translucent.
  3. Chop mushrooms finely and add to onions.
  4. When cooked add tomato puree, yeast flakes and yeast extract. Stir well.
  5. Add breadcrumbs and mix until all combined. The mixture should be quite dry and form a ball.
  6. Place in a well-greased and lined small loaf tin.
  7. Cook in the oven until the top is beginning to brown (approximately 20 minutes) then turn the oven down to 180ºC/gas mark 4 and cook for another 20-25 minutes.
  8. Leave the loaf in the tin for five minutes before turning out and slicing.

Nutrition per serving

179.8 kcal














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