Mock Chicken Loaf Florentine With Chickenless Gravy

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 1 steam the spinach and drain well.
• 2 heat the oil in a medium frying pan over medium heat and cook onion until transparent, about 5 minutes.
• 3 dissolve the vegan chicken bouillon powder or bouillon cube in the boiling water.
• 4 add the tvp to the boiling water and let stand for about 10 minutes.
• 5 preheat oven to 350 degrees.
• 6 pat the tofu dry, then mash.
• 7 in large bowl, combine the tvp mixture, spinach, cooked onions, and tofu.
• 8 stir in the remaining ingredients and pour mixture into a lightly greased 8 1/2 x 4 1/2-inch loaf pan.
• 9 smooth the top and bake for 45-60 minutes, or until brown on top.
• 10 to make the gravy: in large saucepan, simmer all ingredients except for flour for approximately 5 minutes.
• 11 slowly add the flour (by tablespoons), whisking after each addition, until desired thickness is reached.
• 12 let loaf stand for 10 minutes, then run a knife around the edges and turn out onto a platter. serve with gravy.