4 cups cubed seitan
1/2 cup flour
1/3 to 1/2 cup butter, divided
salt, to taste (I use part garlic salt)
pepper, to taste
2 cups mushrooms, sliced (I use 4 4-ounce cans)
1 to 2 cloves garlic, minced
3/4 cup marsala wine, sherry or juice
1/2 cup vegetable stock or cranberry juice
1/2 cup vegan mozzarella cheese
1/4 cup vegan parmesan cheese
1/2 (16-ounce) box angel hair pasta
1. Dredge and Cook Seitan a. Stove-top Method (browning): In a bowl, combine flour, salt, and pepper. Dredge the seitan in the flour mixture. In a skillet, heat 2 tablespoons melted butter; add and cook seitan over low heat. Add additional butter as needed. b. Oven Method (non-browning): In a bowl, combine flour, butter, salt, and pepper; bake.
2. In the same skillet, add and saute mushrooms and garlic, adding more butter if needed. When the mushrooms have browned or darkened, use a slotted spoon to transfer mixture to the top of the seitan.
3. Use the marsala wine to deglaze the pan then stir in the vegetable stock. Bring to a boil, then reduce heat. Spoon half of the sauce over the seitan. Top the seitan with the mozzarella and parmesan cheese; bake at 425 degrees F for 10 to 12 minutes.
(I used a combination of sherry and cranberry juice. This was mainly because I didn't want to buy Marsala just for this dish. Also, because the recipe called for the wine and "stock," I thought the cranberry juice and sherry would complement each other better and be more, um, Marsala-y. It worked well.)
4. While the seitan is baking, prepare angel hair noodles. When the noodles are done, drain the water and dump the noodles into the pan with remaining sauce.
5. Place pasta on a plate and top with mushrooms and seitan.
Source of recipe: I modified this recipe. http://veggieconverter.blogspot.com/2010/12/vegetarian-chicken-marsala-r...