Tempeh marsala is my vegan take on chicken marsala, the Italian-American classic. A hearty main course that’s fancy enough for guests – and simple enough for weeknights.
Thanks to my never-ending quest to develop new and delicious tempeh recipes, I’m so excited to present to you: tempeh marsala.
A vegazined version of chicken marsala, the Italian-American classic, tempeh marsala is uncomplicated and relatively simple to make, requiring just one pan. Slices of tempeh are first browned, then drenched in a thick mushroom-shallot marsala gravy. Hearty, “meaty”, and incredibly savory, it’s absolute heaven.
Key Ingredients + Substitutions
- Tempeh: Tempeh is made of whole fermented soybeans that are pressed together into a block. It’s an excellent and super versatile source of protein. Look for it in the refrigerated section near things like tofu, kimchi, etc. LightLife is the most common brand.
- Shallot: Feel free to sub with diced white or yellow onion.
- Marsala: A fortified Sicilian wine that comes in sweet and dry varieties. Sweet marsala is commonly used in desserts. Be sure to get a dry marsala for this!
- Broth: You can use mushroom or vegetable broth for vegan marsala.
How to Make Vegan Tempeh Marsala (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Simmer the Tempeh
Combine 1/2 cup water with a tablespoon of soy sauce in a large skillet. Add sliced tempeh, bring to a simmer, and cook until all the liquid has evaporated, about 10 minutes.
This step reduces the tempeh’s inherent bitterness and seasons it throughout.
Step 2: Brown the Tempeh
Add oil to the skillet and brown the tempeh on both sides. Then transfer to a plate and set aside.
Step 3: Start the Sauce
Add a splash more oil to the skillet if needed, and add the shallots and mushrooms. Cook until they’re soft and golden brown, about 8 minutes. Stir in the garlic at the end.
Step 4: Finish the Sauce
Stir some flour into the vegetables. Then add the marsala wine and stir to dissolve the flour. Simmer to evaporate the alcohol, 3 to 4 minutes. Lastly, add the broth and cook for a couple more minutes until the sauce thickens.
Step 5: Serve the Tempeh
Add the tempeh back to the skillet and stir to coat it in the sauce. Cook just until it’s warmed through. Then transfer to a serving platter and garnish with parsley.
Serving Suggestions
Tempeh marsala goes well with nearly every starchy side dish, be it pasta, miso risotto, vegan mashed potatoes, white bean purée, or celeriac purée.
More Italian-Inspired Recipes to Try
- Miso Mushroom Risotto
- Vegan White Lasagna with Spinach and Mushrooms
- Tuscan Beans on Toast
- Lemon Zucchini Pasta
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Vegan Tempeh Marsala
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
Tempeh marsala is my vegan take on chicken marsala, the Italian-American classic.
Ingredients
- One 8-ounce package tempeh
- 1 tablespoon soy sauce
- About 3 tablespoons extra virgin olive oil
- 6 ounces cremini mushrooms, stemmed and thinly sliced
- 1 shallot, thinly sliced* (see note below)
- Fine sea salt and freshly ground black pepper, to taste
- 2 medium garlic cloves, minced
- 1 tablespoon all-purpose flour
- 3/4 cup dry marsala wine
- 3/4 cup vegetable broth
- Parsley, for serving
Instructions
- Cut the tempeh into 8 thin triangles.
- In a large skillet, combine 1 tablespoon soy sauce with 1/2 cup water. Arrange the tempeh in the liquid in a single layer. Bring to a simmer over medium heat and cook until all the liquid has evaporated, about 10 minutes, flipping the tempeh once halfway through.
- (If you notice that the soy sauce residue is browning onto the pan, remove the tempeh and wash the skillet before continuing.)
- Add about 2 tablespoons of oil to the skillet and brown the tempeh, about 3 minutes per side. Then transfer to a plate and set aside.
- Add a splash more oil to the skillet if needed and add the mushrooms, shallots, and pinches of salt and pepper. Cook until the mushrooms are soft and lightly brown, about 8 minutes. Then add 2 minced garlic cloves and cook for 30 seconds more.
- Stir in 1 tablespoon of flour. Then add 3/4 cup marsala and stir to dissolve the flour. Simmer the sauce gently for 3 to 4 minutes to evaporate the alcohol. Then stir in 3/4 cup broth and continue simmering until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Taste the sauce and season with salt, if needed.
- Add the tempeh back in and cook for a minute to warm through.
- Serve garnished with parsley.
Notes
Feel free to sub with diced white or red onion.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 255
- Fat: 16.7 g
- Carbohydrates: 9.7 g
- Protein: 11.8 g
Robin says
Oh how I loved chicken marsala back in the day when I wasn’t plant based! I’m so looking forward to trying this recipe :).
What type of marsala? Dry? Sweet? I’ve chosen the wrong type before and really messed up the recipe so I don’t want to make that mistake again.
Thanks!
Alexandra Shytsman says
Hi Robin! I’m so happy you’re excited to try this recipe. Definitely go for dry marsala wine here. Let me know how it works out 🙂
Tamra says
I just made this and it was so delicious! Although I’ve been a vegetarian for a few years, I’ve relied on beans and grains as well as more processed things like the Impossible and Beyond meats from the grocery stores. I’ve been trying to get comfortable with alternative proteins. Since I had a bottle of dry Marsala from a seitan recipe I made a few months ago, I decided on a Marsala for my first time cooking with tempeh. I mean, Marsala and mushrooms – how can you go wrong? I chose this recipe because of the way you simmered the tempeh in flavored liquid. I’ve read that it can sometimes be bitter, and I did steam it for 15 minutes before simmering it just to be on the safe side. I also used vegetable broth with some added diy powdered “chicken” boullion that I had just made instead of the soy and water, but other than that, I followed your recipe and was so happy with it. The tempeh had such a great flavor – I’m going to make some to try on a sandwich.The only thing I’ll do differently next time is double the delicious sauce because it’s sooo good!
Thanks for this awesome recipe – I can’t wait to try some of your others!
Alexandra Shytsman says
Hi Tamra! I love this so much. I live to spread the tempeh gospel haha. So glad this worked out for you. Thank you for taking the time to leave a review 🙂