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Tempeh Marsala
Created by: Howcan Team
Ingredients
- 8 oz tempeh, cut into 1/2 inch thick slices
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup Marsala wine
- 2 tablespoons vegan butter
- 2 tablespoons chopped fresh parsley
Instructions
- In a shallow dish, mix 1/2 cup of flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Dredge the tempeh slices in the seasoned flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the dredged tempeh slices to the skillet and cook for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and minced garlic. Cook for 5 minutes, until the mushrooms are tender.
- Pour in 1/2 cup of Marsala wine and 1 cup of vegetable broth. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
- Stir in 2 tablespoons of vegan butter until melted and well combined.
- Return the cooked tempeh slices to the skillet, coating them with the Marsala sauce. Cook for an additional 2-3 minutes to heat through.
- Sprinkle with 2 tablespoons of chopped fresh parsley before serving.
- Serve the Tempeh Marsala hot, accompanied by your choice of side dish. Enjoy!
Tempeh Marsala is a vegan twist on the classic Italian dish, Chicken Marsala. This flavorful and hearty dish originated in the 1970s as part of the growing interest in vegetarian and vegan cuisine. It features tempeh, a fermented soybean product, simmered in a rich and savory Marsala wine sauce with mushrooms and shallots. Renowned chefs like Isa Chandra Moskowitz and Chloe Coscarelli have popularized this dish, and it has become a staple in many vegan and vegetarian restaurants across the United States. For the best Tempeh Marsala, sourcing high-quality tempeh and using authentic Marsala wine are crucial. Some variations include adding sun-dried tomatoes or serving it over creamy polenta for a delightful twist. Today, you can find exceptional Tempeh Marsala at renowned vegan eateries in cities like New York, Los Angeles, and Portland.
35 min
4
320 calories
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