Vegan Tempeh Marsala

Tempeh Marsala [v.]

If there’s one dish I have really missed since adopting a plant-based diet, it’s chicken marsala. I mean… not so much the chicken as the aurora and gorgeous flavor. So… hey, why not tempeh? Tempeh rules, and so does marsala. Throw in allthemushrooms, and I’m a happy camper.



You will need:

  • 1/2 block tempeh, cubed (about 1 cup)
  • 1/4 cup flour
  • 1 tsp garlic salt
  • Salt and pepper, to taste
  • 1 cup sliced mushrooms
  • 1 vidalia onion, sliced
  • 2 tbs Earth Balance butter
  • 1/2 cup marsala cooking wine
  • 1/2 – 1 cup water, depending on consistency you want

To make:

  • Add your cubed tempeh to a bowl – toss with flour, garlic salt, salt and pepper. Add to a plastic ziplock bag, and let sit for a half hour or so.
  • While waiting, slice up your mushrooms and onions. Add veggies and butter to pan over medium heat – sauté until cooked.
  • Add your tempeh cubed and flour to pan – stir well and add marsala and water. Bring to a boil.
  • Set heat to low and allow to cook for about 45 min to an hour.
  • Serve over your favorite grain.

I served mine over barley, because barley is life. What will you serve your tempeh marsala on? xx bianca


3 thoughts on “Tempeh Marsala [v.]

    • I think it all meshes really well together – I really love tempeh and mushrooms together in general :) I hope you’ll try it! xx

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