Marinara Sauce:
1 ½ cups of diced onion
1 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp Marsala wine
pinch of fennel seeds, crushed red peppers
1 tsp each dried basil, oregano
1 28-oz can diced tomatoes in juice
1/3 cup tomato paste
2 Tbsp brown sugar
1 bay leaf
Salt and black pepper to taste.
Saute onions in olive oil until softened. Add garlic and cook one more minute. Add remaining ingredients in order and bring to a boil, reduce heat to simmer and cook for 15 minutes. Remove bay leaf. Puree slightly, leaving some chunks. Season to taste with salt and pepper.
Seitan Seasoning mix:
1 tsp of fennel seeds
1-1/2 tsp salt
¼ tsp crushed red peppers
½ tsp celery seed
¼ tsp each: basil, thyme and oregano
Combine in a spice mill and process until finely ground.
2-8 oz pkg seitan, chopped
3 Tbsp extra virgin olive oil
2 cups of Marinara Sauce
20 whole wheat small dinner rolls
¼ cup of Daiya mozzarella
Salt, pepper to taste.
Toss seitan with Seasoning Mix and 2 Tbsp of oil. Saute with in 1 Tbsp oil until browned add marinara sauce and simmer for 10 minutes.
Please sausage mixture on rolls and top with Daiya mozzarella. Broil to melt.
