'Fu Loaf and gravy a 'vegetarian's revenge'

('Fu Loaf with Gravy is a comfort meal sans meat)

Who says you can't have your "meat and potatoes with gravy" if you're a vegetarian?
Not many people say that these days, but back when I was exploring vegetarian cuisine some 30-plus years ago (ahem ... ), people often thought a vegetarian meal was your basic meat and potatoes, sans meat.

Enter the 'Fu Loaf, a tofu-legume-based loaf studded with vegetables, nutritional yeast, flaxseed oil, herbs and seasonings to rival Mom's meatloaf. (Oops, I'm feeling those thunderbolts beaming down from heaven as I write that!) I used chickpeas with the tofu, but lentils or any other bean would work as well.

(Brussels sprouts and a buttercup squash are autumn favorites fresh from the garden)

This is one of those hearty meals I turn to in fall, when I crave mashed potatoes with "gravy," winter squash and roasted brussels sprouts with chestnuts — all fall beauties from the garden.

It's also a great meal to make for a vegetarian Thanksgiving if you don't want to feel left out on the gravy and potatoes part.

(Roast buttercup squash until it caramelizes around the edges)

The 'Fu Loaf can be altered in many ways by adding various seasonings, legumes and vegetables, but I found adding some nutritional boosters such as flaxseed oil and yeast flakes adds not only flavor, but fortifies the loaf as well.

The gravy is delicious with the loaf and mashed potatoes. The 'Fu Loaf is also great the next day on sandwiches, straight from the fridge with a hefty slathering of ketchup and Nayonaise — just like Mom's meatloaf.

'Fu Loaf

1. 1 pound tofu, drained with as much water as possible squeezed from it
2. 1 15-ounce can chickpeas, drained and rinsed
3. 3 tablespoons olive oil
4. 3 cloves garlic, minced
5. 1 onion, chopped
6. 2 stalks celery, chopped
7. 1 large carrot, grated
8. Fresh herbs, such as parsley, oregano and chives.
9. 2 eggs (optional; egg replacer can be used to make it vegan)
   
10. 1 teaspoon Dijon mustard
11. 3 tablespoons ketchup
12. 1 tablespoon nutritional yeast flakes
13. 1 tablespoon flaxseed oil
14. About ½ cup breadcrumbs (a little more, if needed)
15. 2 tablespoons Tamari
16. Salt and pepper, to taste

(Saute the vegetables before adding to the tofu-chickpea mixture)

• Saute the garlic and onions in the olive oil until they sweat.
• Add the celery and carrot.
• Season with a bit of salt and pepper, and a dash of Tamari.
• Add the chopped, fresh herbs.
• While the vegetables are sautéing, mash the chickpeas or give them a quick whirl in the food processor.
• Squeeze the tofu into a large bowl and add the chickpeas.
• Mix in the eggs, mustard, ketchup, nutritional yeast, flaxseed oil, 1 tablespoon Tamari.
• Scrape in the sautéed vegetable mixture.
• Mix it all well, then add the breadcrumbs.
• Let the mixture sit for about 15 minutes before shaping it into a loaf in an oiled baking pan.
• Bake for about 1 hour in a preheated 350-degree oven; cover the loaf with aluminum foil if it looks as though it is browning too quickly.

(The loaf can be topped with ketchup and breadcrumbs before baking; this is how it looks plain)

For the gravy:

1. 2-3 shallots, minced
2. About 10 ounces of baby bella mushrooms, sliced
   
3. White wine
4. 1 tablespoon Earth Balance
5. 2 tablespoons olive oil
6. 2 tablespoons white flour
7. 1 tablespoon nutritional yeast flakes
8. Vegetable stock
9. Water
10. Tamari
11. Salt and pepper, to taste
12. Fresh sage leaves

• Saute the shallots in a large skillet with the Earth Balance and olive oil.
• Add the mushrooms.
• Let the vegetables cook a bit on medium-high heat, then add a good splash of white wine.
• Let the wine cook off; add a splash of Tamari.
• Turn the heat down a bit and add the flour and nutritional yeast.
• Cook until the flour barely starts to brown.
• Add about a cup of vegetable stock; stir well.
• Keep adding stock and water until the gravy reaches the desired thickness.
• Toss in some whole fresh sage leaves and another splash of Tamari.
• Season with salt and pepper.
• Remove the sage leaves before serving.

For the roasted brussels sprouts and chestnuts, I steamed the brussels sprouts for a few minutes and then tossed them in a baking pan. I boiled the fresh chestnuts for about 8 minutes (make sure to score them with a knife before cooking), peeled them and added them to the pan with the brussels sprouts. Drizzle with a little olive oil, season with salt and pepper, and bake in a preheated 375-degree oven for about 15 minutes until slightly browned.



I like to use a ricer for the mashed potatoes, which makes them fluffier. I used my Yukon Golds from the garden, added a little Smart Balance, a splash of milk and salt and pepper. Simply delicious. The potatoes are also good with the addition of a head of roasted garlic for some garlic-smashed potatoes. They can be finished off with freshly chopped chives and parsley.

This "vegetarian's revenge" is likely to please those not only on special diets at your holiday table, but everyone who enjoys a hearty home-cooked meal.