Ingredients

The following ingredients have 6 Servings
  • 2 tbsp extra virgin olive oil
  • 1-18oz pack chicken style seitan (yields 8oz drained), sliced
  • 1 tbsp chopped tarragon
  • 2 large sage leaves, chopped
  • 1 tsp herbes de Provence
  • 1/4 tsp salt (or to taste)
  • 1/2 cup Marsala wine
  • 3 cups fresh baby spinach
  • 6 vegan puff pastry shells (or one sheet cut in 6 pieces)

Instruction

  • Preheat oven to 425F
  • Heat olive oil in a large non stick skillet. Add sliced seitan, tarragon, sage, herbes de Provence and salt. Cook at medium high for 8-10 minutes, stirring often.
  • Reduce heat slightly, add wine and cook 6-7 minutes, until most of the liquid has evaporated. Add fresh spinach, toss well and continue cooking for another minute
  • Bake frozen puff pastry shells on a baking sheet at 425F for 18 minutes. Set them aside until they're cool enough to handle. Remove tops and fill with warm seitan right before serving
  • Serve with your choice of stuffing (corn bread or gluten free), cranberry chutney and vegan gravy!