Sometimes I get it right and sometimes I am completely off. Tonight was an “on” night. Marsala and shallots are a powerful combination and produce savory and sweet in the same bite. If you have been reading this blog passively looking for a vegan recipe to try, I would wager the farm on this one. And no cholesterol to boot!
Chick’n Marsala Ingredients
- 1 Bag of Soy Delight Nuggets (or any faux chick’n product)
- 4 tbsp flour
- 4 tbsp canola oil
- 1 medium shallot diced
- 1/2 red onion sliced very thin (like paper thin)
- 1/2 cup Marsala wine
- 1 cup vegetable broth
- 1 1/2 tbsp soy sauce
- 2 tbsp nutritional yeast (adds lots of meat and cheese flavor…without the meat and cheese)
- 1 tbsp cornstarch
- 2 tbsp water
- 4 tbsp Earth Balance margarine
- 1/4 cup chopped parsley
Spread the flour out on a plate. Dredge the soy nuggets in the flour (this means “coat them in flour”). Heat the canola oil in a large saute pan. Make sure it is HOT. Place the nuggets in the pan. They should sizzle. Cook them 2 – 3 minutes on a side until they are nice and brown. Remove from heat. Clean the saute pan out completely. Place the pan back on the stove and add two tbsp of margarine. Let it get super hot (but don’t burn it). Add the diced shallots and onions. Cook them for 1 minute. Add the marsala wine. Reduce the heat to medium and let the sauce reduce to about half. Add the vegetable stock, remaining margarine, and soy sauce. Let it simmer for 5 minutes. Mix the cornstarch and water in a separate bowl. Whisk the mixture into the marsala sauce gradually until the sauce thickens. Remove from heat. Add the parsley and nutritional yeast. Place the soy nuggets back into the pan and coat them in the sauce. Let the nuggets warm for a couple minutes and serve with the rice.
Sherry Rice Pilaf
- 1 cup of long grain rice
- 1 medium shallot diced
- 1 1/2 cup of vegetable stock
- 1/2 sherry wine
- 4 tbsp margarine
Heat the margarine in a medium sauce pan. Add the shallots and rice. Saute them on high heat for 3 minutes. Add all the other ingredients and bring the rice to a boil. Reduce to a simmer and cover. Cook for 15 – 20 minutes.
You can plate both of these with some steamed broccoli or asparagus. This will make you a believer.
Tags: vegan dinner