1 cup vegetable broth, homemade or low sodium canned
2 sprigs fresh thyme, plus 1 teaspoon leaves
1/4 cup heavy cream
Directions
For the loaf, roast the eggplants until the skin is black over a gas burner or under an electric broiler, flipping as necessary to cook both sides equally. For 20 minutes of steaming, wrap in foil. Remove the skin from the foil with a soft brush, or rinse it with warm water.
Set oven to 400 degrees Fahrenheit.
The walnuts should be crushed to a fine powder in a food processor. Place in a large bowl. Pulverize the mushrooms, tofu, and eggplant into tiny bits. Mixture and the rest of the bread ingredients should be added to the walnuts. Combine everything in a consistent manner. Bake the mixture for an hour in a 1 1/2-quart loaf pan or casserole dish.
Melt the butter in a skillet over medium-high heat for the gravy. Add the mushrooms and simmer for about 8 minutes, stirring periodically. Add salt and pepper to taste and season mushrooms. Spread the flour over the mushrooms and stir for about a minute, or until just barely browned. Marshala and broth should be added. Bring to a boil and simmer for 2 minutes or until thickened. Season with salt and pepper, then stir in the cream and fresh thyme leaves.
Slice the meatless loaf, top with the mushroom gravy, and serve.
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