SEITAN MARSALA
SERVES 4 PORTIONS
1⁄4 cup (32 g) (1.1oz) all-purpose flour, plus 3 tbsp (24 g) (0.84oz), divided
Pinch of fine sea salt
Pinch of ground black pepper
4 (each 4 ounces, or 113 g) Seitan cutlets or Tempeh (store bought)
3 tbsp (45 ml) olive oil
3⁄4 cup (120 g) (4.2oz) minced shallot
1⁄4 plus cup 2 tbsp (54 g) (1.9oz) minced bell pepper (any colour)
12 ounces (340 g) (12oz) cremini mushrooms, sliced
6 sun-dried tomato halves (moist vacuum packed), thinly sliced
5 cloves garlic, thinly sliced
3⁄4 tsp dried thyme, or
2 1⁄2 tsp minced fresh thyme
Pinch of dried tarragon
1⁄2 cup (120 ml) vegan Marsala wine
1 cup (235 ml) vegetable broth, more if needed
Salt and pepper
Fresh minced parsley, for garnish
NUTRITIONAL VALUES
Calories: 743kcal
Fat: 23.8g (5.6g S.Fat)
Carbs: 93.6g
Protein: 50.8g
Sugar: 2.8g
Sodium: 3643mg
METHOD
Preheat the oven to 300°F (150°C, or gas mark 2).
On a plate, combine 1/4 cup (32 g) flour with a pinch of salt and pepper. Dredge the cutlets in the flour mixture on both sides. In a large skillet over medium-high heat, heat 2 tbsp (30 ml) oil. Cook the cutlets for 3 to 5 minutes, or until they are browned. Cook the second side for 3 to 4 minutes, or until browned. Place in the oven to keep warm.
Turn the heat down to medium. In the same skillet, combine the remaining tablespoon (15 mL) oil, shallot, bell pepper, and the remaining 3 tbsp (24 g) flour. Cook, stirring constantly, for 3 to 5 minutes, or until the shallot is softened.
Combine the mushrooms, sun-dried tomatoes, garlic, thyme, and tarragon in a mixing bowl. Cook for 4 to 6 minutes, or until the mushrooms are slightly darkened. Bring the wine and broth to a simmer. Cooking time is 15 minutes. If desired, add more broth to thin the sauce. Season with salt and pepper to taste.
Spoon some of the sauce over the cutlets in the skillet. To achieve the best texture contrast, do not completely cover the cutlets with the sauce. Garnish with parsley if desired.
On a plate, combine 1/4 cup (32 g) flour with a pinch of salt and pepper. Dredge the cutlets in the flour mixture on both sides. In a large skillet over medium-high heat, heat 2 tbsp (30 ml) oil. Cook the cutlets for 3 to 5 minutes, or until they are browned. Cook the second side for 3 to 4 minutes, or until browned. Place in the oven to keep warm.
Turn the heat down to medium. In the same skillet, combine the remaining tablespoon (15 mL) oil, shallot, bell pepper, and the remaining 3 tbsp (24 g) flour. Cook, stirring constantly, for 3 to 5 minutes, or until the shallot is softened.
Combine the mushrooms, sun-dried tomatoes, garlic, thyme, and tarragon in a mixing bowl. Cook for 4 to 6 minutes, or until the mushrooms are slightly darkened. Bring the wine and broth to a simmer. Cooking time is 15 minutes. If desired, add more broth to thin the sauce. Season with salt and pepper to taste.
Spoon some of the sauce over the cutlets in the skillet. To achieve the best texture contrast, do not completely cover the cutlets with the sauce. Garnish with parsley if desired.
