Seitan Marsala
Elevate your plant-based dining experience with this savory and satisfying Seitan Marsala! Featuring tender seitan medallions and earthy cremini mushrooms enveloped in a rich, velvety Marsala wine sauce, this dish is the perfect combination of comforting and elegant. The light roux, made with vegan butter and flour, thickens a luscious blend of Marsala wine, vegetable broth, and creamy plant-based or cashew cream, creating a sauce that's bursting with depth and flavor. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions. Serve it over a bed of pasta or fluffy mashed potatoes for a restaurant-quality meal at home. Perfect for vegans and anyone craving an indulgent, meat-free twist on the classic Italian favorite.
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Recipe Information
Ingredients
- 16 oz Seitan
- 2 tbsp Olive oil
- 2 tbsp Unsalted vegan butter
- 8 oz Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 1 cup Marsala wine
- 1 cup Vegetable broth
- 0.5 cup Unsweetened plant-based cream or cashew cream
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 servings Cooked pasta or mashed potatoes (optional, for serving)
Instructions
Slice the seitan into thin medallions or strips, about 1/4 inch thick.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if necessary, cook the seitan pieces for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
Add the vegan butter and remaining 1 tablespoon of olive oil to the skillet. Once melted, add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Sprinkle the flour over the mushrooms and garlic, stirring constantly, to form a light roux. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the marsala wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes to reduce slightly.
Add the vegetable broth, and stir well to combine. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken.
Lower the heat and stir in the plant-based cream or cashew cream. Season with salt and pepper, and adjust to taste.
Return the seitan to the skillet and gently combine with the sauce. Simmer for another 2-3 minutes to heat through and blend the flavors.
Sprinkle chopped fresh parsley over the top and serve immediately over cooked pasta or mashed potatoes, if desired.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 40.2 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 398 mg | 31% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2037 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
