Peta mock chicken loaf florentine with chickenless gravy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Package frozen spinach thawed |
| 2 | tablespoons | Veg oil or water |
| 1 | small | Onion; finely chopped |
| 2 | tablespoons | Imitation chicken flavored powder or 1 veg bouillon cube |
| 1¾ | cup | Boiling water |
| 2 | cups | TVP granules |
| 1 | pounds | Soft tofu |
| 1 | cup | Gluten flour or 3/4c whole wheat flour |
| 1 | tablespoon | Nutritional yeast flakes |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Poultry seasoning |
| ½ | teaspoon | Onion powder |
| 3 | tablespoons | Veg oil |
| 2 | cups | Boiling water |
| 2 | tablespoons | Veg oil |
| 3 | tablespoons | Nutritional yeast |
| 1 | Veg bouillon cube | |
| ½ | cup | Diced fresh mushrooms |
| ½ | cup | Onion; finely chopped |
| Onion salt to taste | ||
| Flour | ||
Directions
LOAF
CHICKENLESS GRAVY
Steam the spinach and drain well.
Heat the oil or water in a med frying pan over med heat. Cook the onion, stirring occasionally, until transparent, about 5 mins.
Dissolve the imitation chicken flavored powder or bouillon powder in the boiling water. Add the tvp and let stand about 10 mins.
Preheat oven 350.
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 loaf pan. Smooth the top and bake for 45 mins, 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 saucepan, simmer all ingredients except flour for approx 5 mins. Slowly add flour, tablespoon by tablespoon whisking after each addition, until desired thickenss is reached.
Keep warm.
Let loaf stand 10 mins, then run a knife around the edges and turn out onto a platter. Serve with gravy.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-24-95