Seitan Chicken Marsala
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 20 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
Description
This recipe replicates chicken Marsala using seitan made from vital wheat gluten combined with cannellini beans, tahini, nutritional yeast, and a blend of poultry seasonings and spices. The mixture is kneaded briefly to develop texture, shaped into cutlets, and gently simmered in vegetable broth during baking to infuse moisture and prevent toughness. The seitan cutlets approximately double in size while cooking, resulting in a firm yet tender texture that mimics chicken breast.
The Marsala sauce is prepared by blending raw cashews with vegetable broth to create a creamy base, then sautéing cremini mushrooms and garlic before simmering with Marsala wine and dried thyme. This results in a flavorful and creamy mushroom wine sauce that complements the seitan cutlets. The optional vegan butter adds richness but can be omitted for an oil-free version.
Serving the dish garnished with fresh parsley adds color and freshness. The combination provides a hearty, plant-based main course with layered flavors. Leftovers can be refrigerated or frozen for extended storage, making it suitable for meal planning.
Many practical tips improve the recipe's success: using flavorful broth enhances the seitan, gently kneading develops texture without toughness, and baking with the cutlets submerged in broth keeps them moist. Soaking cashews before blending aids in achieving a smoother sauce if a high-speed blender is unavailable.
Ingredients
For the seitan chicken
- ½ cup cannellini beans white
- 2 tablespoons tahini
- 3 tablespoons nutritional yeast
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons poultry seasoning
- 1 teaspoon salt 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 cashew nuts raw
- 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 thyme dried
- ⅔ cup marsala wine
For Serving (Optional)
- parsley for garnish, fresh
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
- Presoak cashews in hot water for 30 minutes before blending if using a standard blender for creamier sauce.
- Use a kitchen scale to weigh vital wheat gluten for consistent texture, but it's optional.
- Choose a flavorful vegetable broth as seitan absorbs its taste during baking.
- Knead seitan dough briefly (around 30 seconds) to prevent toughness and retain fiber formation.
- Flatten cutlets before baking; they will roughly double in size.
- Bake cutlets simmering gently in broth to keep texture tender; avoid boiling.
- Leftover seitan chicken freezes well for up to 6 months or keeps refrigerated 3-4 days.
- If lacking an oven-safe dish with lid, cover with parchment paper and foil to trap steam during baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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