seitan and shallot marsala
Ingredients:
3T olive oil
4 shallots, quartered
1 cup vegetable stock
1/2 cup dry marsala wine
1T tamari/soy sauce
1t fresh minced thyme or 1/2t dried thyme
1/2t tomato paste
1 1/2T dissolved in 2T water
1lb seitan cut into 1/4 inch slices
s&p
Directions:
Heat 1T olive oil in small skillet over medium heat. Add the shallots and cook, stirring, until soft and slightly caramelized, about 10 minutes. Transfer to a plate and set aside.
Add the stock, 1/4 cup of Marsala, tamari, thyme, and tomato paste to the skillet and heat almost to a boil. Whisk in the cornstarch mixture and boil, whisking, for 1 minute, or until sauce is thickened. Set aside.
Heat the remaining 2T olive oil in a large skillet over medium-high heat. Add the seitan and season with salt and pepper. Cook, turning once, until browned on both sides, 3 to 5 minutes total. Add the shallots and sauce and simmer for 5 minutes. Serve immediately.
Serves 4.
taken from: The Vegetarian Meat and Potatoes Cookbook by Robin Robertson
I loved this...I think there's an error in the recipe, because I don't know what to do with the remaining 1/4 marsala...so I just added all of it in the second step. I would also season with pepper and add salt at the end- I did add some salt and I think it was unnecessary.
3T olive oil
4 shallots, quartered
1 cup vegetable stock
1/2 cup dry marsala wine
1T tamari/soy sauce
1t fresh minced thyme or 1/2t dried thyme
1/2t tomato paste
1 1/2T dissolved in 2T water
1lb seitan cut into 1/4 inch slices
s&p
Directions:
Heat 1T olive oil in small skillet over medium heat. Add the shallots and cook, stirring, until soft and slightly caramelized, about 10 minutes. Transfer to a plate and set aside.
Add the stock, 1/4 cup of Marsala, tamari, thyme, and tomato paste to the skillet and heat almost to a boil. Whisk in the cornstarch mixture and boil, whisking, for 1 minute, or until sauce is thickened. Set aside.
Heat the remaining 2T olive oil in a large skillet over medium-high heat. Add the seitan and season with salt and pepper. Cook, turning once, until browned on both sides, 3 to 5 minutes total. Add the shallots and sauce and simmer for 5 minutes. Serve immediately.
Serves 4.
taken from: The Vegetarian Meat and Potatoes Cookbook by Robin Robertson
I loved this...I think there's an error in the recipe, because I don't know what to do with the remaining 1/4 marsala...so I just added all of it in the second step. I would also season with pepper and add salt at the end- I did add some salt and I think it was unnecessary.