If my parents ever come back to Oklahoma for a visit (hint, hint), I’m going to serve them this delicious dish.  Not only because I imagine it is something that they would enjoy eating in a meat version (a la chicken or something), but I think they might actually be surprised and impressed that it is possible to serve a completely meat-free version.  I might not even tell them it’s meatless.  The seitan has a nice chew that closely resembles meat and the slices even look like meat.  The sauce is rich and smooth and full of wonderful flavor and the mashed potatoes are a perfect accompaniment to soak up all the extra goodness.

Seitan Marsala with Pesto Mashed Potatoes
Serves 4

Seitan Marsala:
1 cup + 1/2 cup vegetable broth, divided
splash Bragg Liquid Aminos
4 shallots, quartered
1/2 cup dry Marsala wine
1 tbsp. or soy sauce
1/2 tsp. dried thyme
1/2 tsp. tomato paste
1 1/2 tbsp. cornstarch dissolved into 2 tbsp. water
1 pound Basic Seitan, sliced into 1/4″ pieces
salt & pepper to taste

Mashed Potatoes:
2 large Idaho potatoes, washed, peeled and cut into small cubes
~1/4 cup soy milk
4 tbsp. vegan basil pesto (or just stir in chopped fresh basil to taste)
garlic powder, salt and pepper to taste

Make the potatoes:
In a large saucepan, cover the potatoes with water and bring to a boil.  Cook until very tender, about 10-15 minutes.  Drain and mash directly in the pan with a masher.  Add the remaining ingredients and stir well to combine thoroughly.  Add enough soy milk so that the potatoes are nice and creamy.  Keep warm while you prepare the seitan marsala.

Make the seitan Marsala:
Heat 1/4 cup vegetable broth and a splash of Liquid Aminos in a large skillet.  Saute the shallots until soft and browning.  Transfer to a plate and set aside.
Add 1 cup broth, Marsala, soy sauce, tomato paste and thyme to the pan and heat nearly to a boil.  Whisk in the cornstarch mixture and bring to a boil, whisking for 1 minute or until the sauce has thickened.  Transfer the sauce to a bowl and set aside while you prepare the seitan.

In the same skillet over medium-high heat, add the remaining 1/4 cup vegetable broth.  Add the seitan and season with salt and pepper.  Cook, turning once, until lightly browned on both sides.  Add the shallots and the sauce and simmer for about 5 minutes to heat through.

Divide the mashed potatoes between four warmed plates and ladle on the seitan Marsala and sauce.

(This recipe comes lightly adapted from Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook.  It’s full of amazing, clever and delicious hearty dishes to delight vegans and fool the most dedicated meat-lovers.  As usual, I omitted the oil and sauteed with vegetable broth.)