Vegan Marsala
Vegan marsala is a great dinner dish for weekends, date nights, and special occasions. It's easy tonight to make for weeknight dinner, too!
Ingredients
- 4 ounces soy curls half a package
- 2 cups hot water
- 2 teaspoons olive oil divided
- 1 cube Not-Chick'n Bouillon or 1 teaspoon Better than Bouillon No-Chicken Base
- 1¼ cup marsala wine divided
- 1 small onion diced (about 1 cup)
- 2 cloves garlic minced
- 10 ounces white button or baby bella mushrooms sliced
- ½ cup vegetable stock
- ½ teaspoon sea salt
- ½ teaspoon dried thyme
For Serving, Optional
- 4 cups mashed potatoes, cooked pasta, or cooked brown rice
- 4 cups fresh arugula, baby spinach, or baby kale
- 2 tablespoons parsley chopped
Instructions
- Reconstitute the soy curls by placing them in a bowl and pouring the hot water over them. Let them sit for about 15 minutes. Drain the soy curls and squeeze out any excess liquid.
- Place 1 teaspoon of olive oil and the bouillon cube in large pan over medium high heat. Stir until the cube begins to dissolve.
- Add the soy curls and ¼ cup of the marsala wine. Cook until the soy curls begin to brown, stirring frequently, about 5 to 10 minutes. Remove them from the pan and set aside.
- Add the remaining olive oil to the pan and cook the onion, until it starts to brown slightly, about 5 minutes.
- Add the garlic, mushrooms, salt and thyme and continue cooking until the mushrooms have started to brown, about 5 more minutes.
- Add the marsala wine and vegetable stock to the pan along with the cooked soy curls. Bring to a boil and the reduce heat to medium low. Simmer for 5 to 10 minutes or until the liquid has reduced by half.
- To serve, place about a cup of mashed potatoes, cooked pasta, or cooked rice in the bottom of a shallow bowl. Place a handful of the arugula on top of each, and then top with the soy curl mixture. Garnish with chopped parsley.