Seitan Chicken Marsala [Vegan Chicken]

This veganized Italian classic will knock your socks off! Seitan chicken marsala is moist, tender, filled with flavour, and completely addictive! You just might impress your Italian grandma with this one.

Growing up, chicken Marsala is something we enjoyed on holidays like Christmas or Easter.

It’s rich and traditionally overflowing with dairy, but this dairy-free version is JUST AS DELICIOUS! The taste is impeccable, so close to the real deal, and the texture is so unbelievably good!

The cutlets are cooked in a broth bath, just like my seitan burgers to deliver moist and perfectly textured vegan “chicken”. Pair it with light veggies like air-fried green beans or broccoli. Or, if you’re feeling rather indulgent, opt for a baked potato or use it to top angel hair pasta.

Jump to:

• Ingredients + Substitutions
• Instructions
• Variations
• Storage
• Expert Tips
• More seitan recipes you’ll love
• 📖 Recipe

Ingredients + Substitutions

For the seitan chicken

Here’s what you’ll need:

• White beans: I used cannellini beans, but any white colour beans or even chickpeas would be fine here. Steer clear of dark coloured beans since that will alter the colour of your seitan chicken.
• Tahini: A sesame seed “butter” that acts as our fat content and replaces the need for oil in this dish. You may sub for another nut or seed butter such as cashew, if preferred. Just make sure it’s drippy and not too thick.
• Broth: I use this homemade vegetable broth as it’s very flavourful. Don’t use a bland tasting broth since the vegan chicken breasts will absorb the flavours as it bakes.
• Seasoning: I use salt, nutritional yeast, poultry seasoning, onion and garlic powder. The quantities may sound like a lot, but I found it to be the perfect blend.
• Vital wheat gluten: This is the star ingredient in making seitan chicken. There is NO substitute, so unfortunately, that means this dish cannot be made gluten free. Do not sub with any other flour.

For the Marsala sauce

Here’s what you’ll need:

• Marsala wine: It wouldn’t be vegan chicken Marsala without the Marsala. 😉 For the best flavour and results, do not sub with another wine. Its distinct flavour is what makes this dish so special.
• Mushrooms: I like cremini, but you may use any variety of mushrooms you enjoy.
• Garlic: Stick to fresh, do not sub for garlic powder for the sauce.
• Cashews: Use raw, unsalted cashews. This acts as our thickener as well as a dairy-free alternative to make the vegan cream that is typically used in chicken Marsala.
• Butter + thyme: While optional, these both increase the flavour profile, and I recommend using them if possible. If you’re avoiding oil, you may use water or broth to sauté the mushrooms.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

To make the cutlets

Begin by adding all of the seitan chicken ingredients (EXCEPT the vital wheat gluten) to the bowl of your food processor. Blend until smooth. (photos 1-2)

Then add approx. half of the vital wheat gluten and process until combined. Repeat with the remaining half, pulsing until just combined, without overprocessing. (photos 3-6)

Transfer the mixture to a cutting board or clean kitchen countertop and knead the dough for about 30 seconds, shaping it into a log or disc. (photo 7)

Divide the dough into 6 roughly equal size pieces. For accuracy, you may use a kitchen scale, but it’s not completely necessary. (photo 8)

Then use the palm of your hands or a rolling pin to flatten each piece into a “chicken” cutlet. A rolling pin will give you smoother, more consistent pieces. (photos 9-12)

Add a thin layer of broth to an oven-safe dish, followed by the seitan chicken breasts, and then pour more broth on top to completley cover them one inch above the cutlets. (photo 13)

Bake in your preheated oven for 80 minutes with the lid on. The cutlets will approximately double in size. (photo 14)

NOTE: If you don’t have a dish with a lid, use a layer of parchment paper followed by a layer of aluminum foil to cover the dish.

To make the Marsala sauce

While the vegan chicken is baking in the oven, prepare your Marsala sauce. Start by adding the cashews with 1 cup of broth to a high-speed blender and process until smooth. Set aside. (photos 15-16)

NOTE: If you don’t have a high-speed blender, presoak the cashews in hot water for 30 minutes and then drain them before blending to help them break down more easily.

Melt the butter (if using), and add the mushrooms, thyme, and minced garlic. Sauté until reduced and fragrant. (photos 17-18)

Then add the Marsala, the remaining cup of broth, and the vegan cream you made earlier. Simmer over medium heat until slightly thickened. (photos 19-22)

When your seitan chicken has finished baking, transfer the cutlets to the skillet with your Marsala sauce to coat them and simmer together for a couple of minutes to allow the flavours to blend.

And voila! Vegan chicken Marsala!

Serve with a sprinkle of fresh parsley and veggies on the side. Enjoy!

Variations

If you’re not too keen on mushroom Marsala sauce, you can still use this basic seitan chicken recipe and apply it to other dishes.

• Alfredo: Toss the baked seitan chicken with this vegan Alfredo sauce and serve over a bed of angel hair pasta with a squeeze of fresh lemon juice.
• Honey Mustard: Use this “honey” mustard dressing for vegan honey mustard chicken.
• BBQ: Once out of the oven, finish off your vegan chicken cutlets on the grill for beautiful grill lines. Then serve with BBQ or Buffalo sauce for dipping and a side of smashed potatoes and asparagus.
• Gravy: Serve your seitan chicken with mashed potatoes and pour some onion or miso gravy on everything.
• Sandwich: Make it a sandwich (or go for wraps) with our crisp coleslaw and delicious vegan mayo.
• Asian: Use the seitan chicken to make stir fries. Once baked, slice into strips and pan fry with crisp veggies, like pepper, onion, snap peas and broccoli and toss in some soy sauce and rice vinegar. Or use this peanut sauce.

Storage

You may store leftovers in the fridge for 3-4 days in a sealed container. Reheat in a pan on the stovetop.

To freeze: use a freezer-safe, airtight container and freeze for up to 6 months. Thaw in the refrigerator overnight and reheat on the stovetop.

To prepare in advance:

You may fully bake the vegan seitan chicken as per the directions below and then refrigerate for up to 5 days without the Marsala sauce.

On the day of serving, make the sauce and add the cutlets to the skillet of sauce and simmer until heated through.

To freeze the vegan seitan chicken (without the sauce), separate each layer of cutlets with parchment paper to prevent them from sticking to one another.

Expert Tips

• If you don’t have a high-speed blender, presoak the cashews in hot water for 30 minutes and then drain them before blending to help them break down more easily.
• Use a kitchen scale to weigh the vital wheat gluten for the most accurate results and texture.
• For the broth, make sure to use a very flavourful kind you enjoy. I like this version. The seitan chicken will absorb some of the broth flavour as it bakes, so you don’t want to use a bland variety.
• Do not over-knead the dough. Just enough until you see strands forming, approx. 30 seconds.
• For equal serving sizes, use a kitchen scale when dividing your dough into six pieces. Not completely necessary, only if you want it to be perfect. 😉
• Roll the vegan chicken breasts thin. They will almost double in size in the oven.
• Use an oven-safe dish with a lid for baking. If you do not have a dish with a lid, use any deep oven-safe dish and cover the top with a layer of parchment paper, followed by aluminum foil. 
• You want the cutlets to simmer in the broth and NOT boil over. Cooking them slowly results in the best texture. Don’t increase the oven temperature in an attempt to cook these faster.

More seitan recipes you’ll love

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

📖 Recipe