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Recipes

Seitan-Shallots Marsala

From The Vegetarian Meat & Potatoes Cookbook

3 tablespoons olive oil
4 shallots, quartered
1 cup vegetable stock
1/2 cup dry Marsala wine
1 tablespoon tamari or other soy sauce
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
1/2 teaspoon tomato paste
1-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
1 pound store-bought or homemade seitan, cut into 1/4-inch-thick slices
Salt, to taste
Freshly ground black pepper, to taste
Yields 4 servings.

Heat 1 tablespoon of the oil in a 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, 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 the sauce is thickened. Set aside.

Heat the remaining 2 tablespoons 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 6 to 7 minutes. Serve immediately.

 

 

 


(Updated: 10/28/08 SN)


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