Chik'n Marsala

Ours is a home of mixed tastes and lifestyles.  At times it can be challenging but after all these years we have managed a balance. My youngest, my daughter has always gravitated toward vegetarian choices (ever since she was very little) and about two months ago declared she wanted to be fully vegan.   In making that decision she knew there would be certain specific dishes from her past she would be giving up; really only the dishes she would have on specialist or rare occasions.  One such dish, she had at her favorite restaurant for the first time two birthdays ago, was Chicken Marsala.  She was hankering for some about a week ago and asked if I thought I might be able to come up with a vegan alternative.  What follows is our adaptation we came up with. . .

In order to satisfy her craving but also keep it simple, I opted to use the premade Gardein Chik'n strips.  I removed the from the freezer to thaw a bit while I worked on the rest.  

First thing I did was get a big pot of jasmine rice cooking.

Then assembled the following ingredients:

3 cups of thinly sliced mushrooms (I used baby Bella)

I clove of garlic

1-2 tbsp of extra virgin olive oil

6 tbsp of vegan butter

1 cup of vegan chicken stock

3/4 cup of sweet Marsala wine

1 tsp of lemon juice

Salt and pepper to taste

A pinch of dried sage

Heat your olive oil in a large pan and throw your garlic in.  Sauté for a few seconds and add in the mushrooms.  Cook until tender. Remove from your pan and set aside.

Sample a bit of the Marsala should you wish . . . 

This step, of course, is optional.  Heehee

For your sauce:

Melt 4 tablespoons of vegan butter in the pan.  Pour the Marsala wine into the pan.  Heat over medium high heat to a boil and stirring constantly until the liquid has reduced by a half cup.

Add the vegan chicken stock and boil for about three minutes or until slightly thickened.  

Turn your heat down to medium heat. Add your vegan Chik'n to the pan and cook until heated through.  Swirl in the additional 2 tablespoons of vegan butter.  Add in your lemon juice, pinch of sage and salt and pepper to taste.

Serve up and enjoy!  

My darling daughter was thoroughly impressed. 

 

As always,

Love and Light from our family to yours!

Amber