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Classic Mock Meat Loaf with Mushroom Gravy

Source of Recipe


From "Vegetarian Classics" by Jeanne Lemlin



List of Ingredients



• 9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm)
  
• 2 cups (8 ounces) walnuts
  
• 3 large eggs
  
• 3 medium onions, diced
  
• 1 small green bell pepper, diced
  
• 1 small celery rib, diced
  
• 1 small bunch parsley, stems discarded and leaves chopped
  
• 2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well
  
• 1½ Tbsp canola oil
  
• 1 tsp poultry seasoning
  
• 1 tsp salt
  
• Generous seasoning freshly ground black pepper
  






Instructions



1. Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
   
   
2. Preheat the oven to 375° F. Generously butter a 9- x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
   Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl. Process the walnuts until finely ground, and mix into the bread crumbs. Place the green pepper, celery, parsley, tomatoes and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt and pepper. Mix this all very well until evenly moistened. Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
   
   
3. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
   
   Makes 6 servings.
   
   ............
   
   Serve with
   
   MUSHROOM GRAVY
   
   • 4 Tbsp unsalted butter
   • 2 cups (8 ounces) thinly sliced mushrooms
   • ¼ cup unbleached flour
   • 2½ cups vegetable stock
   • ¼ cup dry red wine
   • 2 Tbsp tamari soy sauce
   • Freshly ground black pepper, to taste
   
   Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and sauté until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
   
   Stir in the stock, wine, soy sauce and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Sere in a sauceboat.