2 cans Fry-chick and juice, mashed or ground up in blender
1/2 c. ground up nuts (walnuts or pecans)
3 slices bread, torn in pieces
1/2 c. hot water
1 medium onion, chopped
2 Tbsp. chicken flavor vegetarian soup broth (dry)
1/2 c. soy Cheddar cheese, grated (optional)

Mix all ingredients well and pour into greased bread pan and sprinkle top lightly with Kellogg's poultry seasoning.

For gravy, use "Gravy Quick" chicken style or:

1 onion, chopped
margarine or butter
1 c. water
2 to 3 Tbsp. veg chicken style soup base
2 to 3 Tbsp. flour

Saute onion in margarine or butter; add water and veg chicken style soup base. Make runny mixture of flour and water and add slowly while stirring over heat to thicken.