Seitan Marsala

Elevate your plant-based dining experience with this savory and satisfying Seitan Marsala! Featuring tender seitan medallions and earthy cremini mushrooms enveloped in a rich, velvety Marsala wine sauce, this dish is the perfect combination of comforting and elegant. The light roux, made with vegan butter and flour, thickens a luscious blend of Marsala wine, vegetable broth, and creamy plant-based or cashew cream, creating a sauce that's bursting with depth and flavor. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions. Serve it over a bed of pasta or fluffy mashed potatoes for a restaurant-quality meal at home. Perfect for vegans and anyone craving an indulgent, meat-free twist on the classic Italian favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 16 oz Seitan
• 2 tbsp Olive oil
• 2 tbsp Unsalted vegan butter
• 8 oz Cremini mushrooms, sliced
• 3 cloves Garlic, minced
• 2 tbsp All-purpose flour
• 1 cup Marsala wine
• 1 cup Vegetable broth
• 0.5 cup Unsweetened plant-based cream or cashew cream
• 2 tbsp Fresh parsley, chopped
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 servings Cooked pasta or mashed potatoes (optional, for serving)

Directions

Step 1

Slice the seitan into thin medallions or strips, about 1/4 inch thick.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if necessary, cook the seitan pieces for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3

Add the vegan butter and remaining 1 tablespoon of olive oil to the skillet. Once melted, add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

Step 4

Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Step 5

Sprinkle the flour over the mushrooms and garlic, stirring constantly, to form a light roux. Cook for 1 minute to remove the raw flour taste.

Step 6

Slowly pour in the marsala wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Add the vegetable broth, and stir well to combine. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken.

Step 8

Lower the heat and stir in the plant-based cream or cashew cream. Season with salt and pepper, and adjust to taste.

Step 9

Return the seitan to the skillet and gently combine with the sauce. Simmer for another 2-3 minutes to heat through and blend the flavors.

Step 10

Sprinkle chopped fresh parsley over the top and serve immediately over cooked pasta or mashed potatoes, if desired.

Nutrition Facts

Serving size	(1924.1g)

Amount per serving	% Daily Value*
Calories	2678.0

Total Fat 81.3g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 1872.9mg	0%
Total Carbohydrate 275.1g	0%
Dietary Fiber 17.6g	0%
Total Sugars 40.2g
Protein 164.4g	0%

Vitamin D 22.7IU	0%
Calcium 398.0mg	0%
Iron 19.4mg	0%
Potassium 2037.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 26.4%

Carbs: 44.2%