Ingredients Jump to Instructions ↓

  1. 1 pound Japanese eggplants (about 3)

  2. 1/2 cup walnuts

  3. 1 pound firm tofu

  4. 8 ounces shiitake or button mushrooms, stemmed

  5. 2 cloves garlic , minced

  6. 1 cup wheat germ

  7. 1 cup old-fashioned oats

  8. 1/4 cup chopped flat-leaf parsley

  9. 1 tablespoon chopped fresh sage leaves

  10. 1 large egg, plus

  11. 1 egg white

  12. 1 tablespoon chopped fresh thyme leaves

  13. 1 tablespoon kosher salt Freshly ground black pepper

  14. 1/4 teaspoon red chile flakes

  15. 2 tablespoons unsalted butter

  16. 6 ounces shitake, cremini, or button mushrooms Kosher salt Freshly ground black pepper

  17. 1 1/2 tablespoons all-purpose flour

  18. 1 tablespoon Marsala or sherry

  19. 1 cup vegetable broth , homemade or low sodium canned

  20. 2 sprigs fresh thyme, plus

  21. 1 teaspoon leaves

  22. 1/4 cup heavy cream

Instructions Jump to Ingredients ↑

  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. 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. Copyright 2004 Television Food Network, G.P. All rights reserved.


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