Meatless Meatloaf with Mushroom Gravy

Meatless Meatloaf with Mushroom Gravy takes about 1 hour and 50 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 377 calories, 19g of protein, and 21g of fat per serving. This recipe serves 6. For $2.05 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 56 people found this recipe to be scrumptious and satisfying. Head to the store and pick up marsala, walnuts, fresh thyme, and a few other things to make it today. It is brought to you by Foodnetwork. It works well as a reasonably priced main course. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. If you like this recipe, you might also like recipes such as Meatloaf with Mushroom Gravy, Meatless “Meatloaf” Sandwiches, and Meatless Monday: Ramp and Mushroom Omelets.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water. Preheat oven to 400 degrees F. Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour. For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper. Unmold the meatless loaf, slice, and serve with the mushroom gravy.

 

Step by step:

1. For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes.

2. Remove from the foil and gently brush the skin off or rinse under warm water.

3. Preheat oven to 400 degrees F.

4. Pulse the walnuts in a food processor until finely ground.

5. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces.

6. Add mixture to the walnuts along with the remaining loaf ingredients.

7. Mix together until evenly combined.

8. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.

9. For the gravy: Melt the butter in a skillet over medium-high heat.

10. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute.

11. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes.

12. Add the cream and fresh thyme leaves and season with salt and pepper.

13. Unmold the meatless loaf, slice, and serve with the mushroom gravy.

Nutrition Information:

covered percent of daily need