Tempeh Marsala

Tempeh Marsala

Cook and Prep Time: 35-40 minutes

Serves: 4

You Need

  • 2 8 oz. packages Tempeh
  • 1 lb. Cremini Mushrooms, sliced
  • 1 Yellow Onion, diced
  • 5-6 cloves Garlic, minced
  • 1 cup Dry White Wine (like a Chardonnay)
  • ½ cup Vegetable Stock
  • 2-3t Dried Thyme
  • 2-3t Dried Oregano
  • Salt & Pepper, to taste
  • Vegetable Stock OR Extra Virgin Olive Oil, for sautéing

For Serving

  • Mashed Potatoes
  • Pasta
  • Cauliflower Mash
  • Chopped Parsley
  • Chopped Chives
  • Chopped Basil


  1. Rinse and chop the produce accordingly.
  2. Make the tempeh.  Set a large pan to medium-high heat.  Add the tempeh.  Cook until the tempeh browns, 2-3 minutes.  Then, flip and repeat.  Then, remove the tempeh prepare the pan for Step 3.
  3. Set the pan back to medium-high heat. Add the mushrooms, and cook until the mushrooms have started to brown.  Cook for 5 minutes.  Then, add garlic and onion.  Cook for 5-6 minutes, until the onion is translucent.
  4. Add the wine, dried oregano, dried thyme, and vegetable stock.  Bring to a boil, and then let simmer for 10 minutes, until the liquid has reduced by half.  Then, add the arrowroot powder, and stir until thickened.
  5. Pour the sauce over the tempeh. Serve with your desired sides.  Enjoy!