Mock Chicken Loaf Florentine with Chickenless Gravy

Title:
Mock Chicken Loaf Florentine with Chickenless Gravy

Yield:
8 Servings

Categories:
Meatless,
Vegetarian




Ingredients:





    10 oz Frozen spinach; thawed


     2 tb Vegetable oil or water


     1 sm Onion; finely chopped


     2 tb "chicken-flavored" powder


          -- (imitation) -OR-...


     1    -Vegetable bouillon cube


 1 3/4 c  Boiling water


     2 c  TVP granules


     1 lb Soft tofu


     1 c  Gluten flour; -OR-...


   3/4 c  -Whole wheat flour


     1 tb Nutritional yeast flakes


 1 1/2 ts Salt


     1 ts Garlic powder


     1 ts Poultry seasoning


   1/2 ts Onion powder


     3 tb Vegetable oil





-----------------------------CHICKENLESS
GRAVY-----------------------------


     2 c  Boiling water


     2 tb Vegetable oil


     3 tb Nutritional yeast


     1    Vegetable bouillon cube


   1/2 c  Diced fresh mushrooms


   1/2 c  Finely chopped onion


          Onion salt; to taste


          Unbleached all-purpose flour





 Steam the spinach and drain well.


 


 Heat the oil or water in a medium frying pan over medium heat.  Cook the


 onion, stirring occasionally, until transparent, about 5 minutes.


 


 Dissolve the imitation chicken-flavored powder or bouillon powder in the


 boiling water.  Add the TVP and let stand for about 10 minutes.


 


 Preheat the oven to 350 degrees F.


 


 Pat the tofu dry, then mash.  In a large bowl, combine the TVP mixture,


 spinach and tofu.  Stir in the remaining ingredients and pour the mixture


 into a lightly greased 8-1/2 x 4-1/2-inch loaf pan. Smooth the top and bake


 for 45 minutes, or until brown on top.


 


 If the loaf begins to get too brown on top, cover with aluminum foil. Make


 the gravy.  In a large suacpan, simmer all the ingredients except the flour


 for approximately 5 minutes.  Slowly add the flour (tablespoon by


 tablespoon), whisking after each addition, until desired thickness is


 reached.  Keep warm.


 


 Let loaf stand for 10 mintues, then run a knife around the edges and turn


 out onto a platter.  Serve with gravy.


 


 Preparation time: 45 minutes Baking time: 45 minutes


 


 Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you


 by Karen Mintzias


 


 From: Carl Berger                     Date: 04-21-96


 Posted to MM-Recipes Digest V3 #294


 


 Date: Sun, 27 Oct 1996 00:25:20 -0400


 


 From: BobbieB1@aol.com