Wicked Healthy Seitan Marsala

Name: Wicked Healthy Seitan Marsala with Smashed Potatoes and Broccoli
Prep time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 8 oz red potatoes; 3 oz button mushrooms; 1 shallot; 4 garlic cloves; 6 oz broccoli florets; ¼ cup cornstarch; 1 package Sweet Earth seitan; ¼ cup marsala wine; 1 not chick’n bouillon cube; 1 tbsp vegan butter; 2 tbsp + 2 tsp olive oil*; Salt and pepper*; *Not included; **Allergens: Wheat, Soy

with Smashed Potatoes and Broccoli

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dinner

Marsala is a sweet, fortified wine, typically from Italy. While it cooks, the alcohol burns off and leaves a fragrant, almost sweet sauce- and it pairs perfectly with mushrooms. The trick to this dish is a good sear on the seitan and mushrooms. Don’t be afraid to get a little “fond” on the skillet, which is the brown bits on the bottom. Delicious!

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SERVINGS

PREP & COOK TIME

35 min

CALORIES

650

FAT

29g

CARBOHYDRATES

49g

PROTEIN

38g

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MAIN INGREDIENTS

8 oz red potatoes
3 oz button mushrooms
1 shallot
4 garlic cloves
6 oz broccoli florets
¼ cup cornstarch
1 package Sweet Earth seitan
¼ cup marsala wine
1 not chick’n bouillon cube
1 tbsp vegan butter
2 tbsp + 2 tsp olive oil*
Salt and pepper*
*Not included
**Allergens: Wheat, Soy

TOOLS

Small saucepan
Baking sheet
Large nonstick skillet

INSTRUCTIONS

Preheat the oven to 425°F. Halve the red potatoes and add to a small saucepan. Cover with 1 inch water and bring to a boil. Cook potatoes until fork tender, about 12 to 16 minutes. Wipe the mushrooms with a damp paper towel and thinly slice. Peel and mince the shallot. Peel and mince 4 garlic cloves.

Place the broccoli florets onto a baking sheet, drizzle with 2 tsp olive oil, and sprinkle with salt and pepper. Roast broccoli until stalks are tender and florets are slightly browned, about 6 to 8 minutes.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the cornstarch to a plate, and toss each piece of Sweet Earth seitan to coat; shaking off any excess. In a single layer, add the seitan to the skillet and cook until browned and crisp, about 3 to 5 minutes. Flip and continue to cook until second side is crisp, about 3 minutes more. Transfer to a plate.

Wipe skillet clean and return to medium heat with 1 tbsp olive oil. Add the sliced mushrooms and cook until they begin to brown, about 3 to 5 minutes. Add shallot and garlic, and cook until fragrant, about 1 minute. Add marsala wine and allow it to reduce for 1 minute. Add 1 cup water, bouillon cube, and reduce heat to low. Cook marsala sauce until thickened, about 5 to 7 minutes.

Once the potatoes are tender, drain, and return to the saucepan. Add the vegan butter and season generously with salt and pepper. Smash the potatoes with a fork or potato masher until they are mostly smooth. Cover to keep warm.

Return the crispy Sweet Earth seitan to the skillet with the marsala sauce and bring to a simmer. Taste sauce and season with salt and pepper. To serve, divide the smashed potatoes and roasted broccoli between large plates. Top with seitan marsala and dig in!