Makes 4 Servings
¼ cup (32 g) all-purpose flour, plus 3 tablespoons (24 g), divided
Pinch of fine sea salt
Pinch of ground black pepper
4 (each 4 ounces, or 113 g) Seitan cutlets or Tempeh (store bought)
3 tablespoons (45 ml) olive oil
¾ cup (120 g) minced shallot
¼ plus cup 2 tablespoons (54 g) minced bell pepper (any colour)
12 ounces (340 g) cremini mushrooms, sliced
6 sun-dried tomato halves (moist vacuum-packed), thinly sliced
5 cloves garlic, thinly sliced
¾ teaspoon dried thyme, or
2½ teaspoons minced fresh thyme
Pinch of dried tarragon
½ cup (120 ml) vegan Marsala wine
1 cup (235 ml) vegetable broth, more if needed
Salt and pepper
Fresh minced parsley, for garnish
Preheat the oven to 300°F (150°C, or gas mark 2). Combine ¼ cup (32 g) flour with a pinch of salt and pepper on a plate. Dredge both sides of the cutlets in the flour mixture.
Heat 2 tablespoons (30 ml) of oil in a large skillet over medium-high heat. Cook the cutlets for 3 to 5 minutes until browned. Turn over to cook the second side for 3 to 4 minutes until also browned. Keep warm in the oven.
Reduce the heat to medium. Add the remaining table-spoon (15 ml) oil, shallot, bell pepper, and the remaining 3 tablespoons (24 g) flour to the same skillet. Cook and stir for 3 to 5 minutes until the shallot is softened.
Add the mushrooms, sun-dried tomatoes, garlic, thyme, and tarragon. Cook for 4 to 6 minutes until the mush-rooms darken slightly. Add the wine and broth and bring to a simmer. Cook for 15 minutes. Add additional broth to thin the sauce, if desired. Taste and adjust the seasonings.
Put the cutlets into the skillet and spoon some of the sauce on top. For best texture contrast, do not cover the cutlets completely with the sauce. Garnish with the parsley.