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Meatless Meatloaf with Mushroom Gravy

Thanks to our customer, Julie Nicole for this recipe.

1 medium size eggplant, halved
1/4 cup The Nutty Vermonter, Fire maple and
Chipotle Triple Nut Butter
1 pound firm tofu, coarsely chopped in 1/4 inch chunks
8 ounces button mushrooms cleaned, coarsely chopped.
2 cloves garlic, minced
1 cup fresh bread crumbs
1/2 cup old-fashioned oats
1 large egg
1 tablespoon kosher salt
Freshly ground black pepper
1/4 teaspoon red chile flakes
Fresh or dried herbs of your choice

Mushroom Gravy:
2 tablespoons butter
6 ounces button mushrooms cleaned and sliced.
Kosher salt
Freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup of wine
1 cup vegetable broth, homemade canned

For the loaf: Turn on the broiler of your oven and place the grill at the highest level. Place each eggplant half, cut side down on a baking sheet and char the eggplants until the skin is black. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently peel the skin off. Coarsely chop the eggplant and set aside.

In the meantime, mix the nut butter, tofu, mushrooms, breadcrumbs and oat. Add the egg, seasonings and the cooked eggplant. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour at 400F, uncovered.

For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally until slightly browned. Scatter the flour over the mushrooms and stir. Add the wine and broth and bring to a boil, cooking until thickened. Season to taste.

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

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