Mock Chicken Loaf Florentine Recipe

Name: Mock Chicken Loaf Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces spinach thawed; 2 tablespoons vegetable oil or water; 1 small onions chopped; 1 each vegetable stock cubes; 1 3/4 cups water boiling; 2 cups TVP (Texturized Vegetable Protein); 1 pound tofu; 3/4 cup whole wheat flour; 1 tablespoon nutritional yeast flakes; 1 1/2 teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon poultry seasoning; 3 tablespoons vegetable oil; 1/2 teaspoon onion powder; 2 cups water boiling; 2 tablespoons vegetable oil; 3 tablespoons nutritional yeast flakes; 1 each vegetable stock cubes; 1/2 cup mushrooms cremini or white, diced; 1/2 cup onions finely chopped; 1 x onion salt to taste; 1 x flour, all-purpose as needed

Servings: persons

10 ounces spinach thawed
2 tablespoons vegetable oil or water
1 small onions chopped
1 each vegetable stock cubes
1 3/4 cups water boiling
2 cups TVP (Texturized Vegetable Protein)
1 pound tofu
3/4 cup whole wheat flour
1 tablespoon nutritional yeast flakes
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon poultry seasoning
3 tablespoons vegetable oil
1/2 teaspoon onion powder
2 cups water boiling
2 tablespoons vegetable oil
3 tablespoons nutritional yeast flakes
1 each vegetable stock cubes
1/2 cup mushrooms cremini or white, diced
1/2 cup onions finely chopped
1 x onion salt to taste
1 x flour, all-purpose as needed

1
Steam the spinach and drain well.
2
Heat the oil or water in a medium frying pan over medium heat.
3
Cook the onion, stirring occasionally, until transparent, about 5 minutes.
4
Dissolve the imitation chicken-flavored powder or bouillon powder in the boiling water.
5
Add the TVP and let stand for about 10 minutes.
6
Preheat the oven to 350F (180C).
7
Pat the tofu dry, then mash.
8
In a large bowl, combine the TVP mixture, spinach and tofu.
9
Stir in the remaining ingredients and pour the mixture into a lightly greased 8 1/2x4 1/2 inch loaf pan.
10
Smooth the top and bake for 45 minutes, or until brown on top.
11
If the loaf begins to get too brown on top, cover with aluminum foil.
12
Make the gravy.
13
In a large suacpan, simmer all the ingredients except the flour for approximately 5 minutes.
14
Slowly add the flour (tablespoon by tablespoon), whisking after each addition, until desired thickness is reached.
15
Keep warm.
16
Let loaf stand for 10 mintues, then run a knife around the edges and turn out onto a platter.
17
Serve with gravy.

2445

kcal

Calories

252

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 10 ounces spinach thawed, 2 tablespoons vegetable oil or water, 1 small onions chopped, 1 each vegetable stock cubes, and more.

Yes, Mock Chicken Loaf Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mock Chicken Loaf Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions