Mock Chicken Loaf Florentine With Chickenless Gravy
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
6-8
ingredients
-
CHICKEN LOAF
- 10 ounces package frozen spinach (thawed)
- 2 tablespoons vegetable oil
- 1 small onion (finely chopped)
- 2 tablespoons vegan chicken bouillon powder or 1 vegetable bouillon cube
- 1 3⁄4 cups boiling water
- 2 cups textured vegetable protein, granules
- 1 lb soft tofu
- 1 cup gluten flour or 3/4 cup whole wheat flour
- 1 tablespoon nutritional yeast flakes
- 1 1⁄2 teaspoons salt
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon onion powder
- 3 tablespoons vegetable oil
-
CHICKENLESS GRAVY
- 2 cups boiling water
- 2 tablespoons vegetable oil
- 3 tablespoons nutritional yeast
- 1 vegetable bouillon cube
- 1⁄2 cup diced fresh mushrooms
- 1⁄2 cup finely chopped onion
- onion salt
- unbleached all-purpose flour
directions
- Steam the spinach and drain well.
- Heat the oil in a medium frying pan over medium heat and cook onion until transparent, about 5 minutes.
- Dissolve the vegan chicken bouillon powder or bouillon cube in the boiling water.
- Add the TVP to the boiling water and let stand for about 10 minutes.
- Preheat oven to 350 degrees.
- Pat the tofu dry, then mash.
- In large bowl, combine the TVP mixture, spinach, cooked onions, and tofu.
- Stir in the remaining ingredients and pour mixture into a lightly greased 8 1/2 X 4 1/2-inch loaf pan.
- Smooth the top and bake for 45-60 minutes, or until brown on top.
- To make the gravy: In large saucepan, simmer all ingredients except for flour for approximately 5 minutes.
- Slowly add the flour (by tablespoons), whisking after each addition, until desired thickness is reached.
- Let loaf stand for 10 minutes, then run a knife around the edges and turn out onto a platter. Serve with gravy.
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