The smell that emanates from the oven while this cooks will whet your appetite for this hearty and flavorful main dish.
1 1/2 cups soy curls (such as Butler brand)
2 cups boiling water
1/2 cup low-sodium vegetable broth
1/2 cup dry white wine, divided
1/4 cup red wine vinegar
10–12 cloves garlic, minced
2 Tbsp. liquid aminos or tamari
2 Tbsp. dried oregano
1 tsp. ground black pepper
1 cup pitted chopped prunes
1/4 cup chopped green olives
1/4 cup chopped Kalamata olives
1/4 cup capers with about 1 teaspoon of juice
1/2 cup fresh orange juice
Place the soy curls in bowl and cover with the boiling water. Let sit for about 15 minutes. Drain well and discard the liquid. Set curls aside.
In a medium-sized oven-safe casserole, stir together the vegetable broth, 1/4 cup of the white wine, the red wine vinegar, garlic, liquid aminos, oregano, pepper, prunes, olives, capers and the soy curls. Stir, cover and place in the refrigerator for several hours or as long as overnight.
When ready to cook, preheat the oven to 350-degrees F. Stir in the orange juice and remaining 1/4 cup of white wine into the soy curl mixture. Bake the marbella, uncovered, for about 90 minutes, stirring once or twice. The soy curls should darken and begin to brown along the edges and much of the liquid should be absorbed.
Divide marbella between four bowls and top with chopped parsley and/or orange slices, if desired.
I suggest serving this over steamed brown rice with a side of garlic-y greens.