Vegan Classic Marsala Sauce
Elevate your plant-based cooking game with this rich and flavorful Vegan Classic Marsala Sauce. A dairy-free twist on the traditional Italian favorite, this silky sauce bursts with umami from caramelized cremini mushrooms, fragrant shallots, and a hint of garlic. Infused with the robust taste of vegan Marsala wine and seasoned with dried thyme, this recipe offers the perfect balance of creaminess and depth, thanks to the addition of plant-based milk and a cornstarch slurry for thickening. Ideal as a topping for pasta, grains, or roasted vegetables, this versatile sauce is ready in under 35 minutes, making it a quick yet impressive dish for any occasion. Garnished with fresh parsley for a pop of color and herbaceous flavor, this easy vegan Marsala sauce is destined to be a staple for weeknight dinners and special gatherings alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium, finely chopped shallots
- 3 cloves, minced garlic
- 250 grams, sliced cremini or button mushrooms
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup vegan Marsala wine
- 1 cup vegetable broth
- 2 tablespoons cornstarch
- 3 tablespoons, cold water
- 0.5 cup unsweetened almond milk or any plant-based milk
- 2 tablespoons, chopped fresh parsley
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the finely chopped shallots and sauté for about 3 minutes until they become translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.
Stir in the dried thyme, salt, and black pepper. Cook for another minute to allow the seasonings to bloom.
Pour in the vegan Marsala wine. Increase the heat to medium-high and let it simmer for about 5 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
Add the vegetable broth to the skillet, bringing the mixture to a simmer while stirring occasionally.
In a small bowl, whisk together the cornstarch and cold water to make a slurry.
Slowly pour the cornstarch slurry into the sauce, stirring constantly to avoid lumps. Allow the sauce to thicken, stirring for about 3-4 minutes.
Reduce heat to low and stir in the plant-based milk of choice, mixing well until the sauce is creamy and smooth.
Adjust seasoning with more salt and pepper if needed and remove from heat.
Garnish with fresh parsley before serving to add a fresh finish to the sauce.
Serve hot over your favorite vegan dishes, such as pasta, rice, or grilled vegetables.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 388 mg | 30% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2162 mg | 46% | |
*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.
