1 lb seitan in planks
8 oz asparagus
4 tbsp olive oil
2 cups cremini mushrooms, sliced
1/2 medium yellow onion, diced
4 garlic cloves, minced
3 tbsp fresh parsley, finely chopped
1 & 1/2 cups Madeira Wine
1 & 1/2 cups vegetable stock
1/2 cup coconut milk
2 tbsp cornstarch + 2 tbsp water
1 cup vegan mozzarella cheese, shredded
Begin by blanching your asparagus. In a large pot bring about 8 cups of salted water to a boil. Once boiling, add the asparagus and cook for about 2 minutes. (If asparagus is thick, cook for 3 minutes.) Transfer to ice bath until ready to use.
In a large pan, add the 3 tbsp olive oil and the mushrooms. Cook for about 6-7 minutes or until crispy. If there are too many mushrooms to fit into a single layer, cook them in two rounds. Place finished mushrooms in bowl to the side.
Using the same pan, add 1 additional tbsp of oil and cook the onions over medium heat until translucent or about 4 minutes. Add the garlic and cook another 2 minutes. Then transfer to bowl with mushrooms.
Use the same pan over medium heat, cook the seitan planks in about 2 tbsp of olive oil for 3-4 minutes per side or until crispy and golden brown. Place on a plate with towel to soak up additional oil.
Preheat oven to a low broil setting or about 525º F. Make the madeira sauce by adding the wine to the pan to deglaze. Cook over medium heat until it has reduced to about half the initial amount or about 10 minutes.
Add the veggie broth and cook another 8-10 minutes over medium high heat.
Add in the coconut milk and cornstarch mix. Bring to a simmer and let sauce thicken.
When sauce is to desired thickness, remove from heat and add in the chicken, mushroom and onion mix, top with asparagus, and sprinkle with vegan cheese. Broil for about 5 minutes in oven.
Remove and serve with warm bread immediately! Enjoy!