Recipe created by Sue Daniels from Leicestershire for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013.
Ingredients
- 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
Method
- Preheat oven to 200ºC/gas mark 6.
- Fry the onion in olive oil until translucent.
- Chop mushrooms finely and add to onions.
- When cooked add tomato puree, yeast flakes and yeast extract. Stir well.
- Add breadcrumbs and mix until all combined. The mixture should be quite dry and form a ball.
- Place in a well-greased and lined small loaf tin.
- 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.
- Leave the loaf in the tin for five minutes before turning out and slicing.
