Vegan marsala is a great dinner dish for weekends, date nights, and special occasions. It's easy tonight to make for weeknight dinner, too! This meatless version of chicken marsala is made with soy curls, mushrooms, and marsala wine. This easy recipe is vegan and gluten-free.

Vegan Marsala with Soy Curls

Mushrooms in wine sauce is a weakness of mine. The taste combo is right up there with peanut butter and chocolate in my book. And that's why I like marsala so much. Think of this vegan marsala made with soy curls as a meatless version of chicken marsala.

I have a couple other marsala recipes here my blog. Did I need one more? Probably not. But I did have half a bottle of marsala wine that I needed to use, so one more recipe happened.

vegan marsala with onion, garlic, lemons, tomatoes, and lemon water

What is Marsala?

Marsala is a fortified wine produced in the region surrounding city of Marsala in Sicily. It’s frequently used in cooking, specifically in the dish chicken marsala. Chicken marsala usually consists of breaded chicken covered in a sauce made with shallots or onions, mushrooms, herbs, and a marsala wine reduction.

two plates of soy curl marsala with lemon water, fork and spoon, tomatoes, and lemon

What are Soy Curls?

My love affair with Soy Curls began years ago in Portland, Oregon, at Vida Vegan Con, the sadly now defunct vegan blogger conference.

Soy Curls are made by Butler Foods, and they’re a great alternative to meat. They have one ingredient: non-gmo whole soy beans. With a meaty texture that’s similar to seitan, so they’re a good option for those who follow a gluten-free diet.

Where to Buy Soy Curls

Portland seemed to be the Land of the Soy Curl, but they’re difficult to find here on the East Coast. I usually buy them in bulk from Amazon. You can also buy them directly from Butler. I store in them in the fridge until I’m ready to cook with them. Soy curls can go rancid when left in the pantry or kitchen cabinet, so it’s best to refrigerate them.

How to Make Vegan Marsala

This recipe is really easy to make!

First you reconstitute the soy curls by placing them in a bowl and pouring hot water over them. Let them sit for about 15 minutes. Drain the soy curls and squeeze out any excess liquid.
Then you place 1 teaspoon of olive oil and the bouillon cube in large pan over medium high heat. Stir until the cube begins to dissolve.
Next you add the soy curls and ¼ cup of the marsala wine to the pan. Cook until the soy curls begin to brown, stirring frequently, about 5 to 10 minutes. Remove the soy curls from the pan and set them aside.
Now you add the remaining olive oil to the pan and cook the onion until it starts to brown slightly, about 5 minutes.
Then you add the garlic, mushrooms, salt and thyme and continue cooking until the mushrooms have started to brown, about 5 more minutes.
Finally, you add the marsala wine and vegetable stock to the pan along with the cooked soy curls. You bring to a boil and the reduce heat to medium low. Simmer everything for 5 to 10 minutes or until the liquid has reduced by half.

Serving Your Vegan Marsala

I like to serve this dish with leafy greens (such as arugula, baby kale, or baby spinach) and and a starchy food (such as mashed potatoes, cooked brown rice, or cooked pasta).

First place about a cup of mashed potatoes, rice, or pasta at the bottom of a shallow bowl.
Then place a handful of greens on top.
Then spoons the soy curl marsala over the top. The heat from the soy curls will wilt the greens.

vegan marsala with lemon, mushrooms, and tomatoes

Recipe Notes

I use Edward & Sons Not-Chick'n Bouillon Cubes when I make this recipe. Better Than Bouillon No Chicken Base also works really well.

two plates of vegan marsala with lemon water, mushrooms, garlic, forks, and tomatoes

marsala with tomatoes, lemon water, mushrooms, garlic, onion, and lemon

Vegan Marsala

Dianne

Vegan marsala is a great dinner dish for weekends, date nights, and special occasions. It's easy tonight to make for weeknight dinner, too!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Course Main Course

Cuisine American

Servings 4 servings

Calories 281 kcal

Ingredients

4 ounces soy curls half a package
2 cups hot water
2 teaspoons olive oil divided
1 cube Not-Chick'n Bouillon or 1 teaspoon Better than Bouillon No-Chicken Base
1¼ cup marsala wine divided
1 small onion diced (about 1 cup)
2 cloves garlic minced
10 ounces white button or baby bella mushrooms sliced
½ cup vegetable stock
½ teaspoon sea salt
½ teaspoon dried thyme

For Serving, Optional

4 cups mashed potatoes, cooked pasta, or cooked brown rice
4 cups fresh arugula, baby spinach, or baby kale
2 tablespoons parsley chopped

Instructions

Reconstitute the soy curls by placing them in a bowl and pouring the hot water over them. Let them sit for about 15 minutes. Drain the soy curls and squeeze out any excess liquid.
Place 1 teaspoon of olive oil and the bouillon cube in large pan over medium high heat. Stir until the cube begins to dissolve.
Add the soy curls and ¼ cup of the marsala wine. Cook until the soy curls begin to brown, stirring frequently, about 5 to 10 minutes. Remove them from the pan and set aside.
Add the remaining olive oil to the pan and cook the onion, until it starts to brown slightly, about 5 minutes.
Add the garlic, mushrooms, salt and thyme and continue cooking until the mushrooms have started to brown, about 5 more minutes.
Add the marsala wine and vegetable stock to the pan along with the cooked soy curls. Bring to a boil and the reduce heat to medium low. Simmer for 5 to 10 minutes or until the liquid has reduced by half.
To serve, place about a cup of mashed potatoes, cooked pasta, or cooked rice in the bottom of a shallow bowl. Place a handful of the arugula on top of each, and then top with the soy curl mixture. Garnish with chopped parsley.

Originally published June 21, 2013. Updated April 27, 2022.