Have you ever tried marsala? It's truly a delicious flavor added to cooking liquid that makes whatever you're cooking rich, slightly sweet and caramelized. I've used it with seitan, tofu and now soy curls. Soy curls are my go to product as a chicken substitute. Although marsala wine has alcohol, like other wines, the alcohol is cooked off leaving only the flavor behind. Marsala wine is usually found with the vinegars in grocery stores opposed to the alcohol section. I served Soy Curl Marsala with mashed potatoes and steamed broccoli.
6 oz Soy curls (3/4 bag)
3 Tbsp cornstarch
1 lb mushrooms, sliced
1-2 shallots, minced
4 garlic cloves
2/3 cup marsala wine
3 cups not chick’n vegan broth(or vegetable broth)
1. Bring 2 cups of water to a boil(use chick'n flavored vegetable broth if prefered). Place soy curls in a bowl then pour in boiled water. Soak for 10 minutes, drain, then using towels, squeeze as much liquid out as possible. Toss soy curls in 3 Tbsp cornstarch. Season with a pinch of salt & pepper.
2. In a large nonstick skillet over medium-high heat with 3 Tbsp olive oil, cook soy curls until well browned, approximately 7-8 minutes. Remove from skillet and set aside
3. Return skillet to medium heat with 1 Tbsp olive oil. Add the sliced mushrooms and cook until they begin to brown, about 3 to 5 minutes. Season with salt and pepper. Add shallot and garlic, and cook until fragrant, about 2-3 minutes. Add marsala wine and allow it to reduce for 2 minutes. Add broth and cook marsala sauce about 5 to 7 minutes.
4. Return soy curls to skillet with the marsala sauce and bring to a low boil. Continue to cook until sauce thickens, approximately 2 to 3 minutes.
5. Serve soy curls marsala with mashed potatoes and steamed broccoli.