Seitan Marsala (Vegan)

• 4 Tbsp extra virgin olive oil
• 1 large Spanish onion, julienned
• 1 Tbsp minced garlic
• 1 lb button or crimini mushrooms, cut in half or quarters (bite sized pieces)
• 1 lb Seitan, cut into strips or chunks (bite sized pieces)
• 1/2 cup Marsala wine
• 1 - 2 Tbsp low soduim soy sauce
• 1/2 Tbsp balsamic vinegar
• 1/4 cup basil, cut chiffonade or finely chopped
• 1/4 cup fresh parsley, chopped fine
• freshly ground pepper to taste
• Chicken or vegetable stock if desired

1. 1. Heat oil in skillet. Saute onions until soft and translucent. Add garlic and pepper. Continue to saute until onions barely begin to turn brown on the edges.
2. 2. Add mushrooms and continue to saute. 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. 3. Add seitan and saute 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. 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. 5. Turn off heat and add basil and parsley. (Do not add salt! The dish gets enough salt from the soy sauce.)
6. 6. Seitan Marsala can be served either as a hot or cold dish.
7. 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.

extra virgin olive oil, spanish onion, garlic, button, marsala wine, soy sauce, balsamic vinegar, basil, fresh parsley, freshly ground pepper, chicken

Taken from www.epicurious.com/recipes/member/views/seitan-marsala-vegan-50096065 (may not work)