Seitan Chicken Marsala
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6 Servings
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Calories
312 kcal
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Course
Main Course
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Cuisine
Italian
Seitan Chicken Marsala
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This veganized Italian classic will knock your socks off! Seitan chicken marsala is moist, tender, filled with flavour, and completely addictive!
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Ingredients
For the seitan chicken
- ½ cup white canellini beans
- 2 tablespoons Tahini
- 3 tablespoons nutritional yeast
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons poultry seasoning
- 1 teaspoon sea salt
- ⅔ cup vegetable broth
- 210 grams vital wheat gluten approx. 1 ¾ cups
For cooking liquid
- 3-4 cups vegetable broth
For the Marsala sauce
- 2 cups vegetable broth divided
- ½ cup raw cashews
- 1-2 tablespoons vegan butter optional, use water or broth for oil free
- 8 ounce cremini mushrooms sliced
- 2-3 cloves garlic minced
- ⅛ teaspoon dried thyme
- ⅔ cup marsala
For Serving (Optional)
- fresh parsley for garnish
Instructions
For the seitan chicken
- Preheat the oven to 350 degrees F (177 degrees C).
- Add all of the vegan chicken ingredients EXCEPT the vital wheat gluten to a food processor and process until smooth. Then add half of the vital wheat gluten and pulse until combined. Add the remaining half and pulse until combined again.
- Transfer the mixture to a clean surface or a cutting board and knead for 30 seconds or so, but don't go overboard. Shape the dough into a log or disc and divide it into 6 roughly equal size pieces. (You may use a kitchen scale if you want them exact, but it's not necessary.)
- Use the palm of your hand, or a rolling pin to flatten each piece into a "chicken cutlet" shape. It doesn't need to look perfect. Roll them thin as they will approximately double in size as they cook.
- Use an oven-safe dish with a lid, like a dutch oven, and add a thin layer of vegetable broth to the bottom. Then arrange your cutlets inside, making 2 layers, and add enough broth to completely cover them about an inch above the top layer. Place the lid on top and bake for 80 minutes and remove from the oven.
- If you're preparing these in advance, transfer the cutlets to a container to refrigerate overnight and finish cooking on the day you're serving. (Reserve the broth for drinking, it's delicious, don't dump it! 😉)
For the Marsala sauce
- While the cutlets are in the oven, prepare your sauce. First, add the cashews with ONE cup of the vegetable broth to a high-speed blender to make your whipping "cream". Blend until smooth and set aside.
- In a large and deep skillet melt your butter (if using) and add the sliced mushrooms, garlic, and thyme. Sauté until the mushrooms are reduced, approx. 3-4 minutes.
- Then pour in the Marsala, the remaining cup of broth, and the vegan cashew cream you just made. Simmer over medium heat for 5-8 minutes until slightly thickened.
- Once your cutlets are out of the oven, transfer them to your skillet with the sauce and simmer together for 2-3 minutes. Serve with fresh parsley and enjoy.
Notes
- If you don't have a high-speed blender, presoak the cashews in hot water for 30 minutes and then drain them before blending to help them break down more easily.
- Use a kitchen scale to weigh the vital wheat gluten for the most accurate results and texture.
- For the broth, make sure to use a very flavourful kind you enjoy. I like this version. The seitan chicken will absorb some of the broth flavour as it bakes, so you don't want to use a bland variety.
- Do not over-knead the dough. Just enough until you see strands forming, approx. 30 seconds.
- For equal serving sizes, use a kitchen scale when dividing your dough into six pieces. Not completely necessary, only if you want it to be perfect.
- Use an oven-safe dish with a lid for baking. If you do not have a dish with a lid, use any deep oven-safe dish and cover the top with a layer of parchment paper, followed by aluminum foil.
- Roll the vegan chicken breasts thin. They will almost double in size in the oven.
- You want the cutlets to simmer in the broth and NOT boil over. Cooking them slowly results in the best texture. Don’t increase the oven temperature in an attempt to cook these faster.
- NOT boil over
- Leftovers keep refrigerated in a sealed container for 3-4 days or frozen air-tight in a freezer-safe container for up to 6 months.
Nutrition Information
Show Details
Calories
312cal
(16%)
Carbohydrates
22g
(7%)
Protein
34g
(68%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
511mg
(21%)
Potassium
503mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
22IU
(0%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312cal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 511mg | 21% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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