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.

Ingredients

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

Directions

  • 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.┬áDip 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.