Vegan Chicken Marsala
My vegan "chicken" marsala is made with hearty seitan chunks and mushrooms simmered in a creamy, garlicky marsala sauce. Serve it over pasta for an easy meal that feels really fancy. This one is perfect for everything from busy weeknights to special occasions!
Servings: 4
Calories: 559kcal
Ingredients
- 10 ounces dried pasta
- 2 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced
- 1 (8 ounce/227 gram) package seitan, diced (about ½-inch chunks)
- ½ cup diced shallot, about 1 medium shallot
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ¾ cup dry vegan marsala wine
- ½ teaspoon dried thyme
- ⅔ cup vegetable broth
- ¼ cup coconut cream
- Salt and pepper, to taste
- Chopped fresh parsley, for serving
Instructions
- Place a large pot of salted water over high heat. Heat it to a boil, but don't add the pasta yet.
- While the water heats up, coat the bottom of a large skillet or wide-bottomed pot with the olive oil and place it over medium heat. Add the mushrooms in a single layer. Cook the mushrooms for about 10 minutes, flipping them about halfway through, until they're tender and browned.
- Add the seitan to the skillet. Cook the seitan with the mushrooms for about 5 minutes, until the pieces just begin to brown, stirring occasionally.
- Add the shallot. Continue to cook the mixture for about 5 minutes, stirring occasionally, until the shallots begin to soften.
- Stir in the garlic and flour. Stir to coat the mushrooms and seitan evenly with the flour, and cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
- Add the marsala wine and thyme. Stir well, then bring the mixture to a low simmer. Let it cook for about 4 minutes, until the liquid reduces by about half.
- While the marsala mixture simmers, add the pasta to your salted boiling water. Cook it according to the package directions and drain it into a colander when done.
- Once the marsala mixture has reduced, stir in the broth. Raise the heat and bring the broth to a boil, then reduce the heat and let it simmer for about 10 minutes, until reduced slightly.
- Stir in the coconut cream and simmer everything for about a minute longer.
- Remove the skillet from heat, then season the mixture with salt and pepper to taste.
- Divide the pasta among plates, then top each portion with the vegan chicken marsala. Sprinkle with fresh parsley. Serve.
Nutrition
Calories: 559kcal | Carbohydrates: 73g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 428mg | Potassium: 740mg | Fiber: 5g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg