Wicked Healthy Seitan Marsala with Smashed Potatoes and Broccoli

Wicked Healthy Seitan Marsala

with Smashed Potatoes and Broccoli


Marsala is a sweet, fortified wine, typically from Italy. While it cooks, the alcohol burns off and leaves a fragrant, almost sweet sauce- and it pairs perfectly with mushrooms. The trick to this dish is a good sear on the seitan and mushrooms. Don’t be afraid to get a little “fond” on the skillet, which is the brown bits on the bottom. Delicious!

35 min
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  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


  1. Small saucepan
  2. Baking sheet
  3. Large nonstick skillet


Prepare the vegetables
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
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
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
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
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
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!