By Sarah
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My Seitan Marbella is the perfect elegant main course dish for a holiday party! The best part—it goes from start to finish in just 30 minutes!
Welcome Virtual Vegan Potluckers! Thanks for joining us! I feel like I’m making it by the skin of my teeth today—this time of year is SO busy and I feel like my poor 4 year old is taking the brunt of my crazy schedule. Today I put on my super mom cape, taking the boys to church, the grocery store, the park, and finally playing with David and his Wiki Sticks (you know, the ones they give out to the kids at Veggie Grill?) as I’ve been promising to do for days. But first it’s time to get down to some cooking business….before running out to 2 back to back Christmas parties. Oh, and I’m supposed to make aquick batch of cookiesfor one of them (maybe I should just bring a bottle of wine?).January….are you out there? Hello, hello?
Today I’m sharing a veganized dish based on a dish my mom has been making for years. My mom is definitely the hostess with the mostess. I think she averages 5 or 6 different Christmas parties each year—Bible study, Women’s Bible study, neighborhood ladies brunch, friends party….the list goes on. Not just attending, actually hosting. With homemade everything. She’s gathered a lot of great recipes over the years, and this used to be one of my favorites. My recipe is based on the classic Silver Palate recipe for Chicken Marbella (mar-bay-yuh). I don’t know for sure, but I’m guessing that it’s named for the city Marbella in Spain—Irving and I travelled there 5 years ago and it’s so beautiful!
The traditional dish is made with marinated chicken, olives, prunes, and a white wine sauce. I’ve swapped out the chicken for Irving’s homemade seitan, and have cut the prep and cooking time down to just 30 minutes! No messy marinades—just a quick stove top sauce packs this dish with amazing flavor.
I love the festive look of this with the bright green olives and parsley and the pops of red from the pimentos. Because this is made with seitan (gluten-full!), I try to steer away from another bread-like carb. Instead, pair this with roasted red potatoes or squash, and a big salad or other green vegetable.
Not only are Irving and I big fans of this dish, our almost 4 year David gobbles it up too! His favorite part is the olives. I hope you love this as much as we do, and that it makes it onto your holiday table this year. If it does, please tag @frieddandelions or #frieddandelions. I’d love to see your creation!
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Print Recipe
Seitan Marbella
My Seitan Marbella is the perfect elegant main course dish for a holiday party! The best part—it goes from start to finish in just 30 minutes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Entree
Author: Sarah De la Cruz
Ingredients
- ¼ batch homemade seitan (see notes)
- 1 Tablespoon olive oil (plus more for pan searing)
- 1 Tablespoon flour
- 1 ½ cups white wine
- 2 Tablespoon brown sugar
- 2 Tablespoon red wine vinegar
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 bay leaf
- ¼ cup dried prunes quartered
- ½ cup green olives stuffed with pimentos sliced
- 2 Tablespoons capers chopped
- ¼ cup chopped parsley
Instructions
Heat a splash of olive oil in a non stick pan (I swear by my Le Creusetcast iron—best pan ever!).
Cut seitan into small 2 inch cutlets, slicing on the diagonal for a more delicate presentation.
Add them to the pan, likely in two batches. Pan sear on both sides until a light brown crust develops.
Remove from pan to drain on a plate lined with a paper towel.
Wipe the pan clean (don’t actually bother to wash it though).
Pour 1 T olive oil into the pan, and warm it over medium heat.
Add 1 T flour and whisk it in quickly. You want to make a roux, lightly browning the oil-flour mixture.
Once it browns, whisk in the white wine.
Add the brown sugar, red wine vinegar, oregano, and salt and whisk.
Add the bay leaf, prunes, olives and capers. Heat the sauce over medium heat while it starts to bubble and thicken. This takes about 5 minutes.
Add the seitan and allow to cook for 5 more minutes, turning the pieces to coat in the sauce.
Remove from heat, discard bay leaf, and stir in the parsley. Ready to serve—that was easy, wasn’t it?
Notes
Seitan:
You can use a quarter batch of this homemade seitan recipe, OR 1-2 boxes of store bought seitan. I like Upton’s Naturals.
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