Mushroom & Chicken-less Marsala

Mushroom & Chicken-less Marsala

Eat Heal Glow!



1 pound of mushrooms any variety sliced

1 large Vidalia onion cut in half and sliced into half moons

1 serving of tofu chicken, store bought chicken-less strips, or homemade chicken flavored seitan sliced into strips

2 tablespoons vegan butter divided

3 tablespoons olive oil divided

2-3 large handfuls of baby spinach or chard

2 cloves minced garlic

1 teaspoon hamburger seasoning

Sea salt & freshly ground black pepper

½ cup marsala wine

½ cup soy creamer or cashew cream

½ cup chopped fresh parsley, thyme, chives and thai basil for garnish



Heat the olive oil to a large cast iron skillet and add the onions. Cook over low heat until translucent. Add the mushrooms, garlic and chili flakes and cook for another 6-7 minutes until vegetables are very soft. Season with sea salt, hamburger seasoning & pepper. Add 1 tablespoon of the vegan butter and wine and cook down for a few minutes.



In a second skillet add 1 tablespoon olive oil and heat to medium high. Brown the tofu chicken, seitan or chickenless strips until brown. Add the “chicken to the pan with the mushrooms along with the spinach and creamer. Heat through and adjust seasoning. Serve over mashed potatoes or brown rice with a light salad. Enjoy!



For my recipe for tofu chicken go to:


For my recipe for chicken seitan go to: