STUDIO CITY (KCAL9) — Have you been wanting to cut back on meat? Try doing it just once a week!

Chef Scot Jones from Gardein stopped by KCAL9 Thursday to discuss “Meatless Mondays”!

Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. The program provides information and recipes to start each week with healthy, environmentally friendly meat-free alternatives.

 Gardein showed viewers how to make Scaloppini with Marsala Glazed Morels!


4 Gardein Crispy Chik’n Patties or 4 Chick’n Scallopini Patties

½ cup flour

¾ cup olive oil

1 Tablespoon earth balance (butter substitute)

2 cups of mushrooms sliced (button or criminis)

1 cup red onion sliced thin

1 tsp minced fresh garlic

1 tsp minced fresh shallots

¾ cup Marsala wine

½ cup vegan beef stock (better than bouillon brand)


1- With palm of your hand pat thin the Gardein patty

2- Cut patty into thirds so it looks like scaloppini

3- Dredge scaloppini pieces in the flour

4- Heat sauté pan on medium-high heat with olive oil

5- After pan is heated up, add the scaloppini and brown on both sides so it gets a little crispy

6- Take scaloppini out of pan and put on sheet tray

7- Using the same pan add sliced mushrooms and onions, making sure you get some good color on them.

8- Add the garlic, shallots and the Marsala wine to pan with the mushrooms and onions.

9- Sauté all ingredients in pan and sweet off the alcohol from the sauce, add 1 teaspoon sugar and the vegan beef stock and let reduce for one minute. Add scaloppini back to pan to cook with sauce.

10- Finish dish with 1 Tablespoon earth balance and season with salt and pepper.

Serve with a vegetable or even over pasta.

For more information, visit Gardein.

Comments (2)