Today we’re pairing seitan with Marsala wine and shrooms to make an elegant but also wicked easy weeknight dinner. This latest Wicked Healthy recipe that we’ve created with our friends over at Purple Carrot is fun to make, full of flavor and perfect for fall!
This comfort food dish originated in Sicily around the city of Marsala, where Marsala wine is produced. We’re of course departing a bit from the traditional preparation by using seitan here, which is completely plant-based, hearty and wicked delicious. This “wheat meat” option is easy to make yourself or buy prepared. We suggest aiming for a good sear along the edges of the seitan, which provides a good textural contrast to the softer portion towards the center. Once you’ve done that, the seitan is then smothered in a flavorful, slightly-sweet Marsala sauce and served with smashed potatoes and roasted broccoli.
Marsala wine is a key ingredient here, as it imparts a hint of sweetness in the sauce, which works perfectly with mushrooms, garlic and shallots, developing a thicker consistency as it’s slowly reduced.
We’re totally into this, especially with cooler weather on its way. Less than 45 minutes, filling, wicked healthy and maybe your next go-to weeknight dinner!
If you’d like to make this seitan marsala, we’ve included a variation of it below, but you can also sign up at Purple Carrot to receive all of the pre-measured ingredients to make this Wicked Healthy meal! First-time customers can get $30 off via this link or by entering the promo code “wickedhealthy” at sign-up.
In case you missed it, check out our past interview with Andy Levitt, CEO and Founder of Purple Carrot, and check out our other Purple Carrot recipes here!
Wicked Healthy Seitan Marsala with Smashed Potatoes and Broccoli
8 oz red potatoes
3 oz white button mushrooms
4 garlic cloves
6 oz broccoli florets
2 t olive oil
2 T olive oil, divided
¼ C cornstarch
1 package Sweet Earth seitan
¼ C dry Marsala wine
1 cube bouillon (not-chicken or vegetable)
1 T plant-based butter
Step 1 | PREPARE THE VEGETABLES
Preheat the oven to 425°F. Halve the red potatoes and add to a small saucepan. Cover with a couple inches of water and bring to a boil. Cook potatoes until fork tender, about 12 to 16 minutes. Thinly slice the mushrooms. Peel and mince the shallot. Mince the garlic.
Step 2 | ROAST THE BROCCOLI
Place the broccoli florets onto a baking sheet, drizzle with 2 teaspoons olive oil, and sprinkle with salt and pepper. Roast broccoli until stalks are tender and florets are slightly browned, about 6 to 8 minutes.
Step 3 | CRISP THE SEITAN
Place a large nonstick skillet over medium-high heat and add 1 tablespoon of olive oil. Add the cornstarch to a plate, and then the seitan, and toss each piece to coat; shaking off the excess. In a single layer, add the seitan to the skillet and cook until browned and crisp, about 3 to 5 minutes. Flip seitan and continue to cook until second side is crisp, about 3 minutes more. Transfer the crispy seitan to a plate.
Step 4 | MAKE THE SAUCE
Wipe skillet clean and return to medium heat with 1 tablespoon of olive oil. Add the sliced mushrooms and cook until they begin to brown, about 3 to 5 minutes. Add shallot and garlic, and cook until fragrant, about a minute. Add Marsala wine and allow it to reduce for a minute. Add 1 cup water, the bouillon cube, and reduce heat to low. Cook Marsala sauce until thickened, about 5 to 7 minutes.
Step 5 | SMASH THE POTATOES
Once the potatoes are tender, drain, and return to the saucepan. Add the plant-based butter and season generously with salt and pepper. Smash the potatoes with a fork or potato masher until they are mostly smooth. Cover with foil to keep warm.
TIP: You can make the potatoes as chunky or smooth as you’d like!
Step 6 | PLATE AND SERVE
Return the crispy seitan to the skillet with the Marsala sauce and bring to a simmer. Taste sauce and season with salt and pepper. To serve, divide the smashed potatoes and roasted broccoli between large plates. Top with Seitan Marsala and dig in!