Veggie Marsala Recipes

Veggie marsala Easy Cheesy Vegetarian

WebApr 6, 2018 · Cut the aubergines (eggplants) into chunky dice (~ 2 inches in size). Lay the pieces out on a baking tray, and toss with 1 tbsp oil. Roast …

Rating: 5/5(13)
1. Cut the aubergines (eggplants) into chunky dice (~ 2 inches in size). Lay the pieces out on a baking tray, and toss with 1 tbsp oil. Roast at 190°C (Gas Mark 5 / 375°F) for 25-30 minutes, until soft.
2. Meanwhile, heat the remaining 1tbsp oil in a large frying pan, and add the halved shallots. Cook over a medium-low heat for a couple of minutes, then add the sugar and cook for a further 5-10 minutes, until the shallots are fairly soft and just beginning to caramelise. Add the mushrooms, courgette (zucchini), and garlic, and cook over a medium heat for a further 5-10 minutes, until all the vegetables are soft. Add the cooked aubergine to the pan.
3. Sprinkle the flour over the vegetables, and mix to coat. Add the marsala wine, and turn the heat up a little to bring the liquid to a boil, scraping any crispy bits from the bottom of the pan. Allow it to cook for a few minutes until halved in volume. Add the vegetable stock, mustard, and halved tomatoes, and simmer for a few more minutes.
4. Remove the pan from the heat, and add the creme fraiche. Mix well to give a glossy sauce. Serve with tagliatelle.

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Vegan Tempeh Marsala Easy & Delicious From My …

WebFeb 5, 2021 · Blend on high for 45-60 seconds, until the sauce is smooth and creamy. Set aside. Sear the Tempeh: warm 2 tablespoons of butter …

1. add the soaked cashews, vegan “chicken” broth, and water to a high-speed blender. Blend on high for 45-60 seconds, until the sauce is smooth and creamy. Set aside.
2. warm 2 tablespoons of butter and the olive oil in a large pan over medium-high heat. Add the tempeh and cook for 2-3 minutes on each side, until golden brown. Set aside on a paper-towel lined plate and sprinkle with salt.
3. melt the remaining tablespoon of butter in the pan and add the mushrooms; cook for 3-5 minutes, until the mushrooms begin to shrink and brown. Add the shallot, garlic, and thyme to the pan with a pinch of salt; sauté for 1 to 2 minutes, until the garlic is fragrant. Then, add the marsala wine and blended broth to the pan, along with 1/4 teaspoon of salt and black pepper to taste. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, stirring occasionally. The sauce should thicken slightly and darken in color.
4. return the tempeh to the pan, reduce the heat to low, and simmer for an additional 3 to 5 minutes, until the sauce has thickened to your liking. Turn the heat off and season with additional salt and pepper to taste, if necessary.

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Creamy Mushroom Marsala Pasta – Skinny Spatula

WebFeb 27, 2021 · In a large pan, heat the olive oil and fry the shallot for 1 minute over medium heat until it softens. Next, add the mushrooms and …

1. Boil the pasta in salted water according to the instructions on the package and reserve some pasta water before draining.
2. In a large pan, heat the olive oil and fry the shallot for 1 minute over medium heat until it softens.
3. Next, add the mushrooms and rosemary to the pan and fry them for 8 to 10 minutes until they reduce in size and are slightly golden. Add the flour and stir to cover the mushrooms.
4. Pour the Marsala and continue to cook for one to two minutes until the alcohol evaporates and you're left with a creamy sauce.

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