Mock Chicken Loaf Florentine With Chickenless Gravy - cooking recipe

Ingredients

CHICKEN LOAF
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
CHICKENLESS GRAVY
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

Preparation

Steam the spinach and drain well.
Heat the oil in a medium frying pan over medium heat and cook onion until transparent, about 5 minutes.
Dissolve the vegan chicken bouillon powder or bouillon cube in the boiling water.
Add the TVP to the boiling water and let stand for about 10 minutes.
Preheat oven to 350 degrees.
Pat the tofu dry, then mash.
In large bowl, combine the TVP mixture, spinach, cooked onions, and tofu.
Stir in the remaining ingredients and pour mixture into a lightly greased 8 1/2 X 4 1/2-inch loaf pan.
Smooth the top and bake for 45-60 minutes, or until brown on top.
To make the gravy: In large saucepan, simmer all ingredients except for flour for approximately 5 minutes.
Slowly add the flour (by tablespoons), whisking after each addition, until desired thickness is reached.
Let loaf stand for 10 minutes, then run a knife around the edges and turn out onto a platter. Serve with gravy.