Courtesy of HealtHabit

Tempeh Marsala

Diet Type: Vegan

Cooking Time: 30 minutes - one hour


  1 8-ounce-package Tempeh, thawed if frozen
  2 cloves garlic, peeled and sliced
  1 3/4 cup water
  1/4 cup Tamari
  2-3 nickel size slices of Ginger Root
  3 tablespoons olive oil, divided
  2 cloves garlic, minced
  3 shallots, minced
  1 ounce dry marsala wine
  1 cup plain soy milk
  1 tablespoon Arrowroot
  1 teaspoon salt
  1 cup button mushrooms, sliced
  1 tablespoon olive oil
  squeeze of lemon
  1 tablespoon minced parsley

Cut the Tempeh into 1/2" cubes. Place in a saucepan along with the water, Tamari, garlic and ginger slices. Bring to a boil, reduce heat and simmer 10 minutes. Drain. Heat oil in a saute pan over medium heat. Add Tempeh and fry until golden brown. Remove from pan and keep warm. In the same saute pan, heat oil over medium heat and add garlic and shallots, stirring continuously until the shallots are soft, about 3 minutes. Add the mushrooms and salt and saute until mushrooms are soft, about 4 minutes more. Add marsala and the remaining tablespoon oil. Meanwhile, dissolve Arrowroot in soy milk. Slowly add the soy milk to the marsala mixture, stirring constantly, and cook over low heat until thickened. Place Tempeh cubes onto plates and spoon sauce over tempeh.

Servings: 2

Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts

Serving Size: 1
Servings per Recipe: 2
Amount Per Serving 
Calories 528
Calories from Fat 346
 % Daily Value*
Total Fat 38g59%
  Saturated Fat 6g29%
  Mono Fat 23g 
  Poly Fat 7g 
Sodium 3209mg134%
Total Carbs 24g8%
  Dietary Fiber 3g11%
Protein 24g 
Vitamin B-122%
Vitamin B-625%
Vitamin C13%
Vitamin E18%
Vitamin D7%
Vitamin A3%
Pantothenic acid10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.