Description
Tempeh marsala is my vegan take on chicken marsala, the Italian-American classic.
Ingredients
Scale
- 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 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. 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, 6 to 8 minutes. Then add 2 minced garlic cloves and cook for 30 seconds more.
- Stir 1 tablespoon flour into the veg. Then add 3/4 cup marsala and stir to dissolve the flour. Simmer 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