Mock chicken loaf florentine with chickenless gravy

 
            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
  
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 
 
 TVP is a registered trademark of Archer-Daniels-Midland Company.