Wicked Healthy Seitan Marsala with Smashed Potatoes and Broccoli

Wicked Healthy Seitan Marsala

with Smashed Potatoes and Broccoli


Seasonal Menu Winter Recipes High-Protein Nut-Free Hearty Vegetables Root Vegetables Dinner American
2 2
35 min


  1. 8 oz red potatoes
  2. 3 oz button mushrooms
  3. 1 shallot
  4. 4 garlic cloves
  5. 6 oz broccoli florets
  6. ¼ cup cornstarch
  7. 1 package Sweet Earth seitan
  8. ¼ cup marsala wine
  9. 1 not chick’n bouillon cube
  10. 1 tbsp vegan butter
  11. 2 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. **Allergens: Wheat, Soy


  • Large nonstick skillet
  • Baking sheet
  • Small saucepan


Prepare the vegetables

Preheat the oven to 425°F. Halve the red potatoes and add to a small saucepan. Cover with 1 inch water and bring to a boil. Cook potatoes until fork tender, about 12 to 16 minutes. Wipe the mushrooms with a damp paper towel and thinly slice. Peel and mince the shallot. Peel and mince 4 garlic cloves.

Roast the broccoli

Place the broccoli florets onto a baking sheet, drizzle with 2 tsp olive oil, and sprinkle with salt and pepper. Roast broccoli until stalks are tender and florets are slightly browned, about 6 to 8 minutes.

Crisp the seitan

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the cornstarch to a plate, and toss each piece of Sweet Earth seitan to coat; shaking off any excess. In a single layer, add the seitan to the skillet and cook until browned and crisp, about 3 to 5 minutes. Flip and continue to cook until second side is crisp, about 3 minutes more. Transfer to a plate.

Make the sauce

Wipe skillet clean and return to medium heat with 1 tbsp 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 1 minute. Add marsala wine and allow it to reduce for 1 minute. Add 1 cup water, bouillon cube, and reduce heat to low. Cook marsala sauce until thickened, about 5 to 7 minutes.

Smash the potatoes

Once the potatoes are tender, drain, and return to the saucepan. Add the vegan butter and season generously with salt and pepper. Smash the potatoes with a fork or potato masher until they are mostly smooth. Cover to keep warm.

Plate and serve

Return the crispy Sweet Earth 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!