Seitan Marsala AKA Vegan Chicken Marsala

When I ate meat, which was quite a long time ago, I remember liking Chicken Marsala. It has to have been well over 10 years since I had it last, and I never tried making a vegan version. I’ve been sort of stuck in a rut with seitan, making the same meals again and again, so I thought, why not try to replicate an old favorite?

This recipe came out really well and will definitely be one that I return to often. Dipping the seitan in flour before pan frying it, gives it a really nice texture and the flour helps thicken the sauce. I think this is a recipe that both vegans and non-vegans will enjoy, which makes it a good choice if you’re having guests over and are wondering what to make.


2 packs of seitan (each pack is 1 lb)
1/4 cup of the broth that the seitan is packed in
1/2 small onion
1 bell pepper
1 shallot
3 cloves of garlic
2 cups Marsala cooking wine
4 Tbsp vegan butter
1/2 to 1 cup of flour
sea salt
ground black pepper
dried parsley
dried rosemary


  • Drain the seitan, reserving 1/4 cup of the broth that it’s stored in. Place the seitan and 1/4 cup of broth in a medium sized bowl. Pour the marsala cooking wine over the seitan and allow it to marinade while you prep everything else.
  • Thinly slice the onion, pepper, and shallots. Press or mince the garlic. Place two tablespoons of vegan butter in a skillet on medium high and saute the veggies.
  • Remove the seitan from the marsala wine. When the veggies are done sauteing, add them to the marsala wine and set the liquid aside for now.
  • In a medium sized bowl, place 1/2 cup of flower and a sprinkling of salt and pepper. You may need to top up the flour, salt and pepper as you go. Dip each piece of seitan in the flour to coat it.
  • Place two tablespoons of vegan butter in the skillet and pan fry the seitan on medium high heat until golden brown and crispy.
  • Add the wine and veggies to the seitan in the skillet. Add a pinch of dried parsley and dried rosemary. Allow this to simmer about 10 minutes so the sauce reduces and thickens.
  • If the sauce isn’t thick enough by the end, you can sprinkle in a little flour or a little corn starch to thicken it. Start with just a sprinkling so it doesn’t get too thick.
  • I served the seitan marsala with a side of garlic and shallot mashed potatoes. You could also serve it with your favorite veggie – broccoli or asparagus would go well.

7 thoughts on “Seitan Marsala AKA Vegan Chicken Marsala

  1. That sounds excellent as do the suggested accompaniments. It’s easy to get stuck in a rut with seitan/tofu/tempeh. I do tend to use quite a lot of chicken/beef/other recipes are they work pretty well, although I tend to do tofu – chicken, seitan – beef, and tempeh – either. I should probably chop and change more.

    • I bet you could use tofu for this as well and it would probably turn out pretty yummy! Seitan is usually my favorite texture for recipes like this, but I use tofu often in stir fries, scrambles, or crumbled up in lasagnas, etc. I don’t use tempeh too often, but I do like the tempeh bacon in BLTs, yum!

  2. Oooh! Will definitely be trying this! I love masala! Also, I’ve nominated you for an award!!! Check out my latest post to claim it! 🙂

    • Thanks Rachel! Fun facts! I am addicted to podcasts as well and love This American Life. Radiolab is another favorite as well as Stuff Mom Never Told You. You should check them out if you haven’t already!

  3. I’m a first-time visitor – now subscriber – and I was debating between this and your stew. This was really good. I halved the recipe as I’m a widow living alone, and it was still huge. And delicious! I added about four ounces of mushrooms, as they were getting a little long in the tooth. So glad to have found you!

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