vegan chicken marsala

This Vegan Tempeh Marsala is creamy, satisfying, and filled with mouthwatering flavor! A plant-based take on the Italian-American classic. Gluten-Free.

Vegan Tempeh Marsala

cashews (45 g),

(240 ml) imitation “chicken” broth

(120 ml) water

dairy-free butter, divided*

extra virgin olive oil

(225 g) tempeh, cut thinly (see notes)

shallot,

garlic,

(225 g) cremini mushrooms, sliced

(160 ml) dry Marsala wine

thyme

Salt and black pepper,

Italian parsley,

Make the Cream Sauce: 

add the soaked cashews, vegan &#8220;chicken&#8221; broth, and water to a high-speed blender. Blend on high for 45-60 seconds, until the sauce is smooth and creamy. Set aside.

Sear the Tempeh: 

warm 2 tablespoons of butter and the olive oil in a large pan over medium-high heat. Add the tempeh and cook for 2-3 minutes on each side, until golden brown. Set aside on a paper-towel lined plate and sprinkle with salt.

Make the Sauce: 

melt the remaining tablespoon of butter in the pan and add the mushrooms; cook for 3-5 minutes, until the mushrooms begin to shrink and brown. Add the shallot, garlic, and thyme to the pan with a pinch of salt; sauté for 1 to 2 minutes, until the garlic is fragrant. Then, add the marsala wine and blended broth to the pan, along with 1/4 teaspoon of salt and black pepper to taste. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, stirring occasionally. The sauce should thicken slightly and darken in color.

Simmer the Tempeh: 

return the tempeh to the pan, reduce the heat to low, and simmer for an additional 3 to 5 minutes, until the sauce has thickened to your liking. Turn the heat off and season with additional salt and pepper to taste, if necessary.

Serve: 

sprinkle with parsley (if using) and divide onto serving plates. Serve warm, and as desired; leftovers will keep in the fridge for up to 5 days.

Just made this and now I’m just here licking my bowl ???? I halved the recipe because I was trying to use up a smaller amount of mushrooms and previously cooked tempeh I had in the fridge and I also used Pinot noir because I didn’t have Marsala wine. Still SO delicious and I will definitely be making this again and again!

As soon as I saw this pop up on my Instagram feed, I knew I had to make it. This was DELICIOUS, even though I made so many substitutions in my haste to get it in my belly ASAP. I used half brandy/half water instead of Marsala wine (per internet recommendations and what I have in my pantry), dry thyme, vegan beef-flavored broth, onion instead of shallot, and it was still so intensely good. I served over penne pasta and added spinach to the sauce (because health). 100% would recommend, I would absolutely make this again (with or without the right ingredients)!

Winner winner, tempeh dinner!! This was PERFECT for Valentine's Day. I went out of my way to get actual Marsala wine which I do think made a difference, because the end product was almost like a (delicious) mushroom gravy, but the Marsala flavor really still comes through to make every bite special. Also, I'm here to confirm that replacing the cashews with coconut cream indeed works beautifully! I served it with a side of asparagus and a bruschetta first-course, which I really recommend for giving something acidic and bright to complement the richness of this dish. Thanks for a really unique way to use tempeh!

As always with FromMyBowl, this recipe was excellent, simple and so flavourful! It’s become a monthly go-to for us! Can be served on rice, with toasted fresh bread or even on pasta. It’s creamy, flavourful and quick.
I added a tbsp truffle oil when cookie the mushrooms and 1 tbsp of cashew butter in the broth mixture and highly recommend if you happen have these on hand.

This recipe was amazing! Not the biggest mushroom fan, but this was so delicious that I ate the whole serving and wanted another. It was perfectly creamy and flavorful.

Vegan marsala is a great dinner dish for weekends, date nights, and special occasions. It&#039;s easy tonight to make for weeknight dinner, too! 

Vegan Marsala

soy curls (half a package)

water

olive oil (divided)

marsala wine (divided)

onion (diced (about 1 cup))

garlic (minced)

white button or baby bella mushrooms (sliced)

vegetable stock

sea salt

mashed potatoes, cooked pasta, or cooked brown rice

baby spinach, or baby kale

parsley (chopped)

Reconstitute the soy curls by placing them in a bowl and pouring the hot water over them. Let them sit for about 15 minutes. Drain the soy curls and squeeze out any excess liquid.

Place 1 teaspoon of olive oil and the bouillon cube in large pan over medium high heat. Stir until the cube begins to dissolve.

Add the soy curls and 1/4 cup of the marsala wine. Cook until the soy curls begin to brown, stirring frequently, about 5 to 10 minutes. Remove them from the pan and set aside.

Add the remaining olive oil to the pan and cook the onion, until it starts to brown slightly, about 5 minutes.

Add the garlic, mushrooms, salt and thyme and continue cooking until the mushrooms have started to brown, about 5 more minutes.

Add the marsala wine and vegetable stock to the pan along with the cooked soy curls. Bring to a boil and the reduce heat to medium low. Simmer for 5 to 10 minutes or until the liquid has reduced by half.

To serve, place about a cup of mashed potatoes, cooked pasta, or cooked rice in the bottom of a shallow bowl. Place a handful of the arugula on top of each, and then top with the soy curl mixture. Garnish with chopped parsley.

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Top 2 vegan chicken marsala recipes from across the web

The most viewed vegan chicken marsala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Tempeh Marsala

Vegan Marsala

The most viewed vegan chicken marsala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine