Mock Chicken Loaf Florentine
Submitted by kdelzotto
Mock Chicken Loaf Florentine is a vegan meatloaf built on TVP, tofu, and spinach, seasoned with poultry spices and nutritional yeast. Comes with a chickeless mushroom gravy.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsBefore plant-based meats got glamorous, there was TVP - and this loaf shows what you can do with it.
Texturized vegetable protein rehydrated in vegetable bouillon forms the base, combined with mashed tofu and steamed spinach (the Florentine part). Nutritional yeast and poultry seasoning give it a convincing savory depth without any animal products. The loaf bakes until brown on top, then gets served with a mushroom and nutritional yeast “chickeless” gravy that’s built right into the recipe.
Zero cholesterol, 8 servings, and it slices cleanly after a 10-minute rest.
Kitchen Tips
- Let the TVP hydrate the full 10 minutes before mixing - under-hydrated TVP leaves a gritty texture in the finished loaf
- Drain and squeeze the spinach thoroughly; excess water makes the loaf loose and hard to slice cleanly
- Give the baked loaf 10 minutes to rest before unmolding - it needs time to firm up
Ingredients
Directions
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℉ (180℃).
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 8½x4½ 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.
Comments
how much boiling water?!!!!!!!
where are the ingredients for the gravy?!!!!!
there is no liquid listed for loaf or gravy!!!!!
Just updated the recipe, added the gravy part, now all the ingredient are completed.