Mock Chicken Loaf Florentine With Chickenless Gravy

* Exported from MasterCook *

MOCK CHICKEN LOAF FLORENTINE WITH CHICKENLESS GRAVY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Garlic powder
1 t 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



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