Seitan Marsala Vegan Recipes

Steps:

• 1. Heat oil in skillet. Sauté onions until soft and translucent. Add garlic and pepper. Continue to sauté until onions barely begin to turn brown on the edges. 2. Add mushrooms and continue to sauté. The skillet should be hot enough so that the mushrooms do not release a lot of liquid. You want them to caramelize slightly to a golden brown. Don't stir them too much! 3. Add seitan and sauté until it begins to brown on the edges and sticks too much to the bottom of the pan. Deglaze the skillet with half of the Marsala wine. Let is reduce slightly and add half of the soy sauce and balsamic vinegar. 4. Lower heat and add the rest of the liquids as desired to meet your taste. Let mixture simmer until the liquid has evaporated down into a sauce. If the sauce is too thick, add a little water or stock. 5. Turn off heat and add basil and parsley. (Do not add salt! The dish gets enough salt from the soy sauce.) 6. Seitan Marsala can be served either as a hot or cold dish. 7. If serves hot, pair with rice or noodles. This dish goes well with freshly wilted spinach spinach or steamed green beans and pan seared tomato.

Steps:

• In a hot skillet, saute the seitan in hot olive oil. When brown (about 2 to 3 minutes), gently flip it over with tongs. Add garlic to the side of the seitan and let it brown with the seitan in the oil. Add salt and pepper to taste.
• When the garlic has started to brown, cover the whole pan with the mushrooms. Remove from heat and add the Marsala. Return to heat, add the stock and fresh herbs.
• When the mushrooms have cooked down, slowly stir in the slurry. Boil for about 30 seconds. Stir and serve.