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potato quinoa marsala

Equipment for marsala:
Large saute pan
Heavy spatula
steamer for potatoes
tongs for flipping the potatoes
french knife for cutting
saucepan for quinoa

Gluten free and soy free
1 large washed red skin potato, sliced into 1/2" thick slices, steamed until throughly cooked, but not falling apart (you can substitute seitan, eggplant, zucchini, or yellow squash also)
3/4 cup fully cooked quinoa
2 tablespoons vegan margarine (I use earth balance, soy free)
1 or 2 tablespoons of olive oil
3 cups washed and sliced crimini mushrooms
1 TBL flour (of your choice if you want glutenfree)
1 tsp pinched up oregano
1 tsp pinched up thyme
3/4 cup marsala cooking wine
3/4 cup easy yellow veggie stock (recipe below)
salt...or....herbamare (a delicious flavored salt with around 40% less sodium) to taste
1/4 cup chives
Quinoa goes very well in this sauce and is a complete protein

  1. Place margarine and olive oil into saute pan and saute mushrooms on high heat until they brown up and lose moisture, add oregano and thyme.
  2. Add flour and use spatula to flip around untill light brown
  3. Add your 3/4 cup of wine and bring to a boil and let reduce on high heat for around 1 minute
  4. Add your yellow stock, combine and cook over medium heat another minute
  5. Add 1 TBL at a time of the quinoa until it thickens the sauce a bit, but not so much that it is mostly quinoa (as shown in the picture)
  6. Turn down heat to medium and add the potatoes and chives near the end,  use spatula to distribute evenly and cook another minute or so

Equipment for easy yellow stock:
spoon to mix
container for storage
2 cups water
2 heaping tablespoons of nutritional yeast
3/4 tsp of tumeric
1/2 tsp of celery seed (or 2 TBL dried celery; or 1 stalk of fresh celery, diced)
1 heaping tablespoon of onion powder; or 1/2 of a small fresh white onion, diced)
2 tsp of lemon pepper (no-salt), or, if you do not have a no salt lemon pepper, adjust the salt in the rest of the recipe
1 small bay leaf
Combine all ingredients in saucepan and bring to boil, then turn down, simmer for around 10 minutes.  Turn off and store in refrigerator until needed

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