Mock Chicken Loaf Florentine With Chickenless Gravy

Ingredients

38 gr spinach
100 ml vegetable oil
1 onion
18 gr chicken-flavored powder
2 vegetable bouillon cube
900 ml boiling water
2 tvp granules
475 gr soft tofu
130 gr gluten flour
95 gr wheat flour
18 gr nutritional yeast flakes
4 gr salt
3 gr garlic powder
1 poultry seasoning
1 gr onion powder
55 gr nutritional yeast
45 gr mushrooms
60 gr onion

Instructions

Onion salt; to taste Unbleached all-purpose flour 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 180ÂșC . 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 8- half x 4- 0.5-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. Preparation time: 45 minutes Baking time: 45 minutes