Yeast-free Vegan Tomato Loaf

We’ve had our Grandma staying with us the past few weeks and she has been forced into meat-free Mondays and wedgie Wednesdays (welcome to my dads language haha). For her last week I gave her the task of looking through my large collection of cook books to find a recipe she found exciting. She provided me with a Corn and Sweet Potato Chowder from Jeremy Dixon’s recipe book Cook:30. He is the owner of Revive Cafe and creates amazing, delicious and quick vegetarian recipes.

Being the obedient granddaughter that I am, I got cooking and made the chowder (with a few alterations to make it vegan ofcourse ;p) along with a Tomato Loaf because nothing is better than the experience of dipping your bread into a nice warm and creamy liquid. Yum, yum yum! Thanks Gma!


Yeast-free Tomato Loaf


  • 3 cups plain/wholegrain flour
  • 1 tsp salt
  • 3 Tbsp baking powder
  • 1 tsp dried oregano
  • 400g can diced tomatoes
  • 1/4 cup vegetable oil


  1. Preheat oven to 200C (about 400F).
  2. Combine dry ingredients in a large bowl.
  3. In a seperate bowl mix together tomatoes and oil.
  4. Mix wet ingredients into the dry ingredients until just combined, try not to overmix. (I use my hands but a spoon is fine too).
  5. The mixture should be moist but not sticky so you may need to add a little bit of water or flour to get the right consistency.
  6.  Place dough on a baking tray of in a loaf tin, score the top, rub with olive oil and sprinkle oregano, thyme, parsley and sea salt on top.
  7. Bake in oven for 40mins

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