Tempeh Marsala [v.]

If there’s one dish I have really missed since adopting a plant-based diet, it’s chicken marsala. I mean… not so much the chicken as the aurora and gorgeous flavor. So… hey, why not tempeh? Tempeh rules, and so does marsala. Throw in allthemushrooms, and I’m a happy camper.

Recipe

You will need:

• 1/2 block tempeh, cubed (about 1 cup)
• 1/4 cup flour
• 1 tsp garlic salt
• Salt and pepper, to taste
• 1 cup sliced mushrooms
• 1 vidalia onion, sliced
• 2 tbs Earth Balance butter
• 1/2 cup marsala cooking wine
• 1/2 – 1 cup water, depending on consistency you want

To make:

• Add your cubed tempeh to a bowl – toss with flour, garlic salt, salt and pepper. Add to a plastic ziplock bag, and let sit for a half hour or so.
• While waiting, slice up your mushrooms and onions. Add veggies and butter to pan over medium heat – sauté until cooked.
• Add your tempeh cubed and flour to pan – stir well and add marsala and water. Bring to a boil.
• Set heat to low and allow to cook for about 45 min to an hour.
• Serve over your favorite grain.

I served mine over barley, because barley is life. What will you serve your tempeh marsala on? xx bianca