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

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