I’ve been seeing several recipes for chicken marsala on Pinterest, which has made me crave that savory mushroom gravy and meaty bite. I was thus inspired to develop a vegan version using tempeh instead of chicken, and nondairy creamer/milk instead of cream in the gravy. This recipe ended up being very easy and so satisfying!
This dish can be served many ways — over rice, pasta, by itself, or over wilted greens, which is how I served it. Any of these options are good, but using greens will give you the most nutrients and the fewest calories (great for those who are trying to lose weight!). I also added cherry tomatoes, but any kind of tomato will work.
Tempeh Marsala With Wilted Greens
- 2 T. Earth Balance
- 16 oz. crimini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 t. cornstarch + 1 T. cold water
- 3 T. nondairy creamer or nondairy milk
- 1/2 t. salt
- 1 package tempeh, cut into 3 squares, then 6 triangles, which are then sliced in half to make a total of 12 thin triangles (see photo)
- Olive oil spray for coating
- 1/3 cup flour (I used GF)
- 1 t. seasoning of choice (I used Herbamare), plus salt if seasoning doesn’t have any in it
- 1 cup cherry tomatoes cut in half
- 4 cups steamed greens (I used kale), rice, or pasta
- In a medium saucepan over medium heat, add the mushrooms and a splash of water and cook until slightly soft (3-5 minutes).
- Add the garlic and wine, and simmer until the wine is reduced slightly, about 10 minutes. Add the dissolved cornstarch, nondairy creamer/milk, and salt, and simmer on low while you prepare the tempeh.
- In a bowl, stir together the flour and seasoning. Spray tempeh triangles lightly with olive oil, them dredge them in the flour mixture. Shake to remove excess.
- Quickly pan-fry the tempeh (both sides) in a large skillet with the rest of the Earth Balance, then pour the mushroom mixture over it. Add the tomatoes and cut off the heat, stirring to cook the tomatoes slightly.
- Serve over steamed greens, rice, or pasta.
Dinner is served! 🙂