Menu

Seitan Marsala with Pesto Mashed Potatoes

  • Seitan Marsala with Mashed Potatoes
  • Details
  • 2 Comments
  • Related Items
LoadingAdd to favorites

Seitan Marsala with Mashed PotatoesIf 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.)

Print Friendly
  1. The Vegan Kat says:

    I’ve been wanting to try new seitan recipes and this sounds really good!

  2. veganelder says:

    Looks good. The head chief here makes excellent seitan…thanks for the recipe.

Fill in the Blank:

Smoky Apple-Sage Seitan Sausage & Red Onion Marmalade Sandwich

Add to favoritesA few weeks ago I bought a package of Field Roast Apple-Sage Sausage at Whole Foods in Oklahoma City.  I don’t get into the city very often, but when I do, I make …

Print Friendly

White Bean, Asparagus & Artichoke Heart Salad

Add to favoritesAs I was preparing this salad, a mass of rain clouds was stalled just to our west threatening a deluge of rain, thunder and lightning.  By the time the salad was in the …

Print Friendly

Warming Winter Stew with Cilantro Chimichurri

Add to favoritesI’m a lightweight when it comes to spicy dishes – yet I’m addicted to chipotle peppers.  I add Chipotle Tabasco or pureed chipotle peppers to many of my recipes – just to get …

Print Friendly

Honey is for Bees

Add to favoritesThere is every likelihood that the honeybees swarming in and around the Bradford Pear blossoms are ours. Our Girls.  Those industrious ladies who shack up in the hives Kel and I put together …

Print Friendly
Sweet Potato Gnocchi Soup An Unrefined Vegan

Creamy Chik’n Soup with Sweet Potato Gnocchi & Kale

Add to favoritesI don’t really want to rush time along, but this year winter has rudely muscled its way into spring and I’m aching for sunshine and warm temperatures.  This see-sawing act (hot…cold…hot…cold) is getting …

Print Friendly
%d bloggers like this: