Introduction
Alright, envision this: it’s been one of those weeks where your calendar looks like a game of Tetris and your energy is somewhere between “hangry” and “nap now, thank you.”
Enter the Tomato Mushroom Roast—your new best friend for when you want something cozy yet clever without turning your kitchen into a science lab.
This little plant-powered wonder is all about big flavors and good vibes, without any of the fuss that usually comes with fancy meals.
It’s like your favorite comfort food had a vegan glow-up and decided to show up at your table looking all proud and delicious.
Ready to impress yourself (and maybe your taste buds) with something that’s as easy as it’s tasty?
Let’s get roasting—because this loaf is about to be your weeknight hero, weekend treat, and leftover legend all rolled into one.
Plus, it’s proof that you don’t need a cow to have a moo-velous dinner. And for those chilly days, you can pair it with a warm bowl of Creamy Tomato Basil Soup for an extra cozy experience.
Ingredients
- 350g mushrooms (button mushrooms, any will do!)
- 2 onions
- 142 g tin tomato concentrate puree
- 200g brown bread or tomato bread, made into crumbs
- 3 tablespoons yeast flakes (umami magic!)
- 1 dessertspoon yeast extract
- 2 tablespoons olive oil (liquid gold)
This mushroom roast is basically a plant-powered party in a loaf tin. With mushrooms bringing their earthy charm and tomato concentrate adding a tangy punch, it’s a perfect “meaty” magic trick for your taste buds. Yeast flakes? Oh, just the secret superhero of vegan umami – ready to make your loaf pop with flavor!
Additionally, pairing this dish with Vegan Chili can create a heartwarming meal that satisfies on a chilly evening.
How to Make It
Alright, let’s talk about making this tomato mushroom roast that’s basically a flavor-packed party in a loaf tin. You start by finely chopping up 350 grams of mushrooms—button mushrooms work great, but hey, feel free to swap in your favorite fungi friends. Alongside, grab two onions and chop those up nice and small too. Toss those onions into a pan with a couple of tablespoons of olive oil and let them get all translucent and lovely, like they’re just waking up from a cozy nap.
Then, invite the mushrooms to join the party in the pan and cook them down until everything’s soft and smelling like a woodland dream.
Now here’s where the magic happens: stir in that 142 grams tin of tomato concentrate puree along with 3 tablespoons of yeast flakes and a dessertspoon of yeast extract. This trio brings a savory, umami punch that makes this roast sing louder than your favorite vegan anthem.
Once everything’s beautifully combined, it’s time to add 200 grams of brown or tomato bread crumbs. Mix it all up until the mixture looks like it wants to form a loaf-shaped hug—dry enough to hold together but not so dry it’s begging for a drink.
Pop this mixture into a well-greased and lined small loaf tin, because nobody wants a stuck loaf drama.
Now, send that loaf into a preheated oven at 400°C (yep, don’t blink or you’ll miss the browning magic) for about 20 minutes until the top gets a nice golden tan.
Then, lower the heat to 350°C and let it cook for another 20 to 25 minutes until it’s firm and proud.
When it’s done, flip it out of the tin, slice it up, and get ready to impress. Bonus points if you serve it cold the next day with a fresh salad—because sometimes, leftovers are just as tasty as fresh, if not better. A variety of colors and textures in your salad can complement the savory roast wonderfully.
Who knew mushrooms and tomato paste could be this charmingly cozy in loaf form?
Bonus Tips
- Want a fungi fiesta? Toss in some smoked paprika or chipotle powder to give your roast a sassy smoky kick.
- Feeling fancy? Sprinkle chopped fresh herbs like thyme or rosemary on top before baking—because even roasts deserve a spa day.
- Leftovers are your friend—slice it thin and pop in a sandwich with vegan mayo for a lunch that says, “I’m fancy, but I’m also lazy.”
Why You’ll Love It
This Tomato Mushroom Roast is like the cool kid of the plant-based world—totally chill but packed with flavor that makes your taste buds do a happy dance.
It’s the kind of recipe that doesn’t make you feel like you need a PhD in vegan cooking to pull off, yet it still impresses like you’ve been slaving away all day.
Plus, it’s flexible enough to cozy up with a salad or star in your next sandwich, proving plant-based can be both fun and fancy.
Basically, it’s your new vegan sidekick that’s always ready to save dinner without breaking a sweat.
Nutritional Info
These are estimated values.
Calories: 180
Protein: 5 g
Carbohydrates: 25 g
Fat: 6 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
