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    Home » Recipes » Roast Dinner

    Mushroom and Tomato Loaf

    Published: Mar 17, 2018 by Jess & Dan · Modified: Jun 16, 2021 · This post may contain affiliate links

    7 shares
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    Not sure what to do for Sunday dinner? Vegan Punks have got your back! Check out our mushroom and tomato loaf - rich, meaty and great served up with all the trimmings for an awesome vegan Sunday roast.

    Mushroom and Tomato Loaf

    It's a good vegan alternative to meatloaf and really easy to make!

    You do you, but we think you have to serve our mushroom and tomato loaf with some bangin' roast potatoes - check out our easy method for crispy and fluffy roast potatoes here, and also yummy vegan Yorkshire puddings.

    Mushroom and Tomato Loaf

    📖 Recipe

    Mushroom and Tomato Loaf

    Mushroom and Tomato Loaf

    Mushroom and tomato loaf is a great option for a vegan roast dinner. Plus, it's made with mostly store cupboard ingredients!
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    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 316kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary

    Ingredients:

    • 350 g portobello mushrooms - finely chopped
    • 3 cloves garlic - finely chopped
    • 2 red onions - finely chopped
    • 6 tablespoon tomato purée
    • 2 teaspoon marmite yeast extract
    • 4 tablespoon nutritional yeast
    • 200 g breadcrumbs
    • 1 tablespoon olive oil

    Instructions

    • Pre-heat your oven to gas mark 4/180c.
    • In a saucepan, add 1 tablespoon olive oil and being it up to a medium heat.
      1 tablespoon olive oil
    • Fry the onion until soft.
      2 red onions
    • Add the garlic and mushrooms, stir frequently.
      3 cloves garlic, 350 g portobello mushrooms
    • After 5 minutes, stir in the purée, marmite and nutritional yeast flakes.
      6 tablespoon tomato purée, 2 teaspoon marmite, 4 tablespoon nutritional yeast
    • Season with salt and pepper.
    • Stir in the breadcrumbs until everything is mixed.
      200 g breadcrumbs
    • Grease a small loaf tin or mould.
    • Pop the mix in the loaf tin and spread evenly.
    • Put in the oven for 40 minutes.
    • Leave to cool for 5 minutes before removing from the tin and slicing.

    Nutrition

    Calories: 316kcal | Carbohydrates: 51g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 472mg | Potassium: 824mg | Fiber: 7g | Sugar: 9g | Vitamin A: 124IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 4mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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