Seitan Marsala (Vegan)

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   1. Heat oil in skillet. Saute onions until soft and translucent. Add garlic and pepper. Continue to saute until onions barely begin to turn brown on the edges.

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   2. Add mushrooms and continue to saute. 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!

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   3. Add seitan and saute 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.

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   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.

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   5. Turn off heat and add basil and parsley. (Do not add salt! The dish gets enough salt from the soy sauce.)

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   6. Seitan Marsala can be served either as a hot or cold dish.

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.