clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Tempeh Marsala

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author: Alexandra Shytsman
  • 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


Tempeh marsala is my vegan take on chicken marsala, the Italian-American classic.


  • 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


  1. Cut the tempeh into 8 thin triangles.
  2. 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.
  3. [If you notice that the soy sauce residue is browning onto the pan, remove tempeh and wash the skillet before continuing.]
  4. 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.
  5. 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.
  6. 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.
  7. Add the tempeh back in and cook for a minute to warm through.
  8. Serve garnished with parsley.


Feel free to sub with diced white or red onion.


  • Serving Size: 1/4 of the recipe
  • Calories: 255
  • Fat: 16.7 g
  • Carbohydrates: 9.7 g
  • Protein: 11.8 g

Keywords: vegan, tempeh, marsala, italian

Never miss a recipe!

Subscribe + get my Top 10 Plant-Based Dinners E-Book for free!