I was in the mood for Italian tonight, but really wanted to do something without tomatoes for once. When I saw Susan's post today on Fat Free Vegan Kitchen for scaloppine with a lemon-olive sauce, I knew what to do. I'm not a big fan of olives (they honestly make me gag) so I used her cutlets to make a faux veal scallopine based on a recipe from The Sporanos Family Cookbook. I was very pleased with the results, and I think this is a meal both vegans and non-vegans will enjoy since it seems that most non-vegan will agree that veal is particularly cruel. In the background of the pic you can see what I am calling an orzo risotto. I will post it tomorrow.INGREDIENTS
- 1 recipe seitan scaloppine with the following changes:
- add 1 tsp sage
- add 8 dried shitake mushrooms, finely ground (about 1/4 cup)
- use water or veggie broth instead of "chicken" broth
- 1/4 cup all purpose flour
- 2 tbsp margarine
- 2 tbsp olive oil
- 6oz thickly sliced cremini mushrooms
- salt and pepper
- 3/4 cup marsala
METHOD
1. Prepare seitan as per the recipe above.
2. Heat 1 tbsp of the margarine and 1 tbsp of the oil in a large frying pan over medium heat. Add mushrooms and saute for about 10 mins, until nicely browned. Season to taste with salt and pepper. Remove from pan.
3. Add remaining margarine and oil to the pan. Dredge seitan in the flour, then fry in the pan for about 1 min per side, until lightly browned. Remove from pan.
4. Add marsala and let bubble, stirring constantly to thicken. Add mushrooms back to the pan and stir. Right before serving, and seitan to the pan, turning to coat with the liquid. Add a splash of water, if needed. Serve immediately.
