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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.
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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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