Kick weeknight dinner up a notch with this easy-to-make Soy Curl Marsala. It comes together quickly, but it looks like it took much longer. It’s fancy enough to serve weekend dinner party guests, too.
I’ve been slightly obsessed with soy curls since my trip to Portland for Vida Vegan Con last month. I’ve been adding them to dishes where I would normally use tofu or tempeh, and I’ve been eyeing omnivore recipes that can be veganized with soy curls. This dish is a reworking of my Tempeh Marsala recipe.
Soy Curl Marsala
- 4 ounces soy curls half a package
- 2 cups hot water
- 1 cube Un-chicken Bouillon or 1 teaspoon Better than Bouillon No-Chicken Base
- 2 teaspoons olive oil divided
- 1 cup marsala wine divided
- 1 onion diced
- 2 cloves garlic minced
- 10 ounces white button or baby bella mushrooms sliced
- ½ teaspoon sea salt
- ½ teaspoon dried thyme
- Mashed potatoes cooked pasta, or cooked rice, for serving
- 4 cups fresh arugula for serving
- 2 tablespoons parsley chopped, for serving
Dissolve the bouillon in the hot water. Re-constitute the soy curls by placing them in a bowl and pouring the broth over them. Let them sit for about 15 to 20 minutes. Drain the soy curls.
Place 1 teaspoon of olive oil in large pan over medium high heat. Add the soy curls and 1/4 cup of the marsala wine. Cook until the soy curls begin to brown, stirring frequently. Once they have browned to your liking, remove them from the pan and set aside.
Add the remaining olive oil to the pan and cook the onion for several minutes, until it has become translucent start to brown slightly. Add the garlic, mushrooms, salt and thyme and continue cooking until the mushrooms have started to brown.
Add the marsala wine and broth to the pan along with the cooked soy curls. Bring to a boil and the reduce heat, and let simmer for 10 minutes or until the liquid has reduced by half.
To serve, place the mashed potatoes, cooked pasta, or cooked rice in the bottom of a shallow bowl. Place a cup of the arugula on top of each, and then top with the soy curl mixture. Garnish with chopped parsley. Serve hot.