We were running some errands this weekend, attempting to get ahead of the holiday gift shopping. But, it never fails that I will undoubtedly be scrambling around the week (if not the weekend prior) to Christmas. As we were deciding between a couple of small gifts for our granddaughter, Roger announces that he’d like veal Marsala! I know I gave him a funny look, and asked “what?” He was thinking about how much he loves the flavors of a Marsala dish, that I used to make with chicken. So I said “I can repeat that dish and make it plant-based, and you know I love a good challenge”.
Actually, I didn’t see this as much of a challenge. I just had to decide what I would include with the noodles, mushrooms and onions. Aha…a few leftover pieces of seitan and half a package of firm tofu in my fridge! Here’s what I pulled together.
Prep and Cook Time: 25-30 minutes
Either: 6 oz. regular seitan or 6 oz. firm tofu (or both like I did!)
8 oz. of mushrooms of your choice, sliced
1 small onion, diced
Fresh ground black pepper
1 1/2 cups Marsala wine
2 cups other vegetable such as peas, kale or broccoli
What to Do:
I sliced the seitan and tofu and marinated them in the Marsala wine. Next, I dredged them lightly in gluten-free flour (any flour will do). Then, I put the seitan and tofu pieces on my stovetop grill, using a little of the Marsala marinate to keep it all from sticking.
Meanwhile, I sautéed the onions for about 5 minutes in the rest of the Marsala marinade, added the sliced mushrooms, lots of ground pepper, frozen peas because I wanted color and the sweetness they add. I let it steep, covered for about 5 minutes.
The noodles I chose this weekend were the Shirataki fettucine. I’ve talked about these noodles
before, and really enjoy the ease of using them. If you’re going to try them, don’t be put off by the odor when you open the package for the first time, and make sure you rinse them in a colander well before using. The noodles are very long, so you’ll probably want to cut them once or twice before mixing in with your other ingredients. If not, it’s always fun watching others slurp them up!
Putting this altogether was a breeze and that’s why I suggest it as an easy meal choice tonight or anytime.
Note: if you prefer your sauce a bit thicker and/or richer, you can add 2 Tbls. nutritional yeast, and/or make a roux of 1/3 cup non-dairy milk and 1 Tbls. cornstarch, stirring over heat until all is combined and thickened. Add this slowly to your mushroom, onion mixture before spooning over noodles.
We ended up buying both little gifts for our granddaughter….ah, the beauty and fun of being grandparents.
Eat for Your Life!