Step 1 | PREPARE THE VEGETABLES

Preheat the oven to 425°F. Halve the red potatoes and add to a small saucepan. Cover with a couple inches of water and bring to a boil. Cook potatoes until fork tender, about 12 to 16 minutes. Thinly slice the mushrooms. Peel and mince the shallot. Mince the garlic.

Step 2 | ROAST THE BROCCOLI

Place the broccoli florets onto a baking sheet, drizzle with 2 teaspoons olive oil, and sprinkle with salt and pepper. Roast broccoli until stalks are tender and florets are slightly browned, about 6 to 8 minutes.

Step 3 | CRISP THE SEITAN

Place a large nonstick skillet over medium-high heat and add 1 tablespoon of olive oil. Add the cornstarch to a plate, and then the seitan, and toss each piece to coat; shaking off the excess. In a single layer, add the seitan to the skillet and cook until browned and crisp, about 3 to 5 minutes. Flip seitan and continue to cook until second side is crisp, about 3 minutes more. Transfer the crispy seitan to a plate.

Step 4 | MAKE THE SAUCE

Wipe skillet clean and return to medium heat with 1 tablespoon of olive oil. Add the sliced mushrooms and cook until they begin to brown, about 3 to 5 minutes. Add shallot and garlic, and cook until fragrant, about a minute. Add Marsala wine and allow it to reduce for a minute. Add 1 cup water, the bouillon cube, and reduce heat to low. Cook Marsala sauce until thickened, about 5 to 7 minutes.

Step 5 | SMASH THE POTATOES

Once the potatoes are tender, drain, and return to the saucepan. Add the plant-based butter and season generously with salt and pepper. Smash the potatoes with a fork or potato masher until they are mostly smooth. Cover with foil to keep warm.

TIP: You can make the potatoes as chunky or smooth as you’d like!

Step 6 | PLATE AND SERVE

Return the crispy seitan to the skillet with the Marsala sauce and bring to a simmer. Taste sauce and season with salt and pepper. To serve, divide the smashed potatoes and roasted broccoli between large plates. Top with Seitan Marsala and dig in!