Why do I need to marinate the tempeh in flour and garlic salt?

Marinating the tempeh in flour helps it brown and thicken the sauce, while garlic salt adds a foundational layer of savory flavor to the dish.

How do I achieve the desired sauce consistency for the Tempeh Marsala?

The recipe suggests simmering for 45 minutes to an hour; you can add more water to thin it or a bit more flour to thicken it further to your liking.

Can I make this Tempeh Marsala gluten-free?

Yes, simply use a gluten-free flour alternative when tossing the tempeh in step one to ensure the recipe remains gluten-free.

What is recommended to serve with this Tempeh Marsala?

The recipe suggests serving it over your favorite grain, which could include options like rice, quinoa, or pasta for a complete meal.

How should I store leftover Tempeh Marsala?

Store any leftover Tempeh Marsala in an airtight container in the refrigerator for 3-4 days. It reheats well on the stovetop or in the microwave.

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Tempeh Marsala
[Vegan]

BS By: Bianca Scartabello

Author Bio

Bianca is the creator of the lifestyle blog, The Friendly Fig – a veg-friendly space for happy,... Read More

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Plated Tempeh Marsala featuring savory cubed tempeh, sauteed mushrooms, and onions in a rich Marsala wine sauce, served over grains.

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Tempeh Marsala [Vegan]

Dairy Free

This tempeh marsala would feel right at home on the menu of any neighborhood Italian restaurant! Tender cubes of tempeh and sliced mushrooms are simmered in a flavorful and creamy marsala wine sauce, making for a hearty meal that is sure to satisfy everyone's appetite.

Ingredients You Need for Tempeh Marsala [Vegan]

1/2 block tempeh, cubed (about 1 cup)
1/4 cup flour (use gluten-free if desired)
1 teaspoon garlic salt
Salt and pepper, to taste
1 cup mushrooms, sliced
1 Vidalia onion, sliced
2 tablespoons vegan butter
1/2 cup marsala cooking wine
1/2-1 cup water (depending on the consistency you want)

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How to Prepare Tempeh Marsala [Vegan]

Add your cubed tempeh to a bowl and toss with flour, garlic salt, salt and pepper. Let it marinate for around 30 minutes.
While waiting, slice up your mushrooms and onions. Add the veggies and butter to a pan over medium heat and sauté until cooked.
Add your seasoned tempeh to the pan. Add marsala and water and stir well. Bring to a boil.
Set heat to low and allow to cook for about 45 minutes to an hour, or until the sauce is at the consistency of your liking. Add more water to thin it out, or more flour to thicken.
Serve over your favorite grain.