Seitan Marsala Vegan Food

SEITAN

Steps:

• Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
• Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
• Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

VEGAN VEGETABLE MASALA

Steps:

• Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
• Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
• Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

SEITAN MARSALA (VEGAN)

Steps:

• 1. Heat oil in skillet. Sauté onions until soft and translucent. Add garlic and pepper. Continue to sauté until onions barely begin to turn brown on the edges. 2. Add mushrooms and continue to sauté. 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! 3. Add seitan and sauté 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. 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. 5. Turn off heat and add basil and parsley. (Do not add salt! The dish gets enough salt from the soy sauce.) 6. Seitan Marsala can be served either as a hot or cold dish. 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.

SEITAN MARSALA

Steps:

• In a hot skillet, saute the seitan in hot olive oil. When brown (about 2 to 3 minutes), gently flip it over with tongs. Add garlic to the side of the seitan and let it brown with the seitan in the oil. Add salt and pepper to taste.
• When the garlic has started to brown, cover the whole pan with the mushrooms. Remove from heat and add the Marsala. Return to heat, add the stock and fresh herbs.
• When the mushrooms have cooked down, slowly stir in the slurry. Boil for about 30 seconds. Stir and serve.