Mock Chicken Loaf Florentine
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
thawed |
|
| 2 | tablespoons |
vegetable oil
or water |
|
| 1 | small |
onions
chopped |
|
| 1 | each |
vegetable stock cubes
|
*
|
| 1 ¾ | cups |
water
boiling |
|
| 2 | cups |
TVP (Texturized Vegetable Protein)
|
* |
| 1 | pound |
tofu
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
nutritional yeast flakes
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
poultry seasoning
|
|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
onion powder
|
|
| Chickeless gravy | |||
| 2 | cups |
water
boiling |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
nutritional yeast flakes
|
*
|
| 1 | each |
vegetable stock cubes
|
*
|
| ½ | cup |
mushrooms
cremini or white, diced |
*
|
| ½ | cup |
onions
finely chopped |
|
| 1 | x |
onion salt
to taste |
* |
| 1 | x |
all-purpose flour
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
thawed |
|
| 3E+1 | ml |
vegetable oil
or water |
|
| 1 | small |
onions
chopped |
|
| 1 | each |
vegetable stock cubes
|
*
|
| 414 | ml |
water
boiling |
|
| 473 | ml |
TVP (Texturized Vegetable Protein)
|
* |
| 453.6 | g |
tofu
|
|
| 177 | ml |
whole-wheat flour
|
|
| 15 | ml |
nutritional yeast flakes
|
*
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
poultry seasoning
|
|
| 45 | ml |
vegetable oil
|
|
| 2.5 | ml |
onion powder
|
|
| Chickeless gravy: | |||
| 473 | ml |
water
boiling |
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
nutritional yeast flakes
|
*
|
| 1 | each |
vegetable stock cubes
|
*
|
| 118 | ml |
mushrooms
cremini or white, diced |
*
|
| 118 | ml |
onions
finely chopped |
|
| 1 | x |
onion salt
to taste |
* |
| 1 | x |
all-purpose flour
as needed |
*
|
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.
