Chickenless Marsala

Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time65minutes
Passive Time
Nutrition Facts
Chickenless Marsala
Amount Per Serving
Calories 338 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 424mg 18%
Potassium 243mg 7%
Total Carbohydrates 37g 12%
Dietary Fiber 4g 16%
Sugars 3g
Protein 15g 30%
Vitamin A 3%
Vitamin C 3%
Calcium 5%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

When I was growing up there was one “fancy” restaurant in my small upstate NY town, The Knotty Pine. One of my mom’s favorite dishes from there was “Chicken Marsala”.

Every time I would go back home to visit I would plea with the restaurant’s owner to share the recipe. Well, after asking at least 500 billion times, she finally agreed.

I have always wanted to try and make it “chickenless” and did so last night. The end result was positively scrumptious. It is quite a tedious process but well worth it!



  • 2 tsp. Earth Balance stick-melted
  • 2 tsp. olive oil
  • 2 large shallots thinly sliced
  • 1/2 cup Red Wine
  • 1/2 cup Vegetable Stock
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper


  1. In a saute pan heat Earth Balance and Oil.
  2. Add sliced shalots and cook, stirring often, for 20 minutes or until carmelized being careful to not burn.
  3. Add Red Wine and cook an additional 15 minutes or until slightly syrupy. Again, be careful to not let burn.
  4. Stir in Vegetable stock and cook about 15 minutes, or until reduced by half.
  5. Season, to taste, with salt and pepper.
  6. Drain out juice (Bordelaise) in a strainer pressing shallots to get every possible bit of goodness.
  7. Save leftovers in refrigerator for up to 1 week.

The Chickenless Star Attraction


  • 3/4 cup flour
  • 8 oz. Beyond Meat Beyond Chicken Strips, lightly seasoned
  • 2 Tbl. olive oil
  • 6 oz. mushrooms sliced
  • 1/2 tsp. garlic
  • 1/4 cup Marsala Wine
  • 4 oz. Bordelaise
  • 1/4 cup vegan sour cream or vegan buttermilk (Made by adding 1/2 tsp. vinegar or lemon juice to unsweetened non-dairy milk and let sit for 5 minutes).


  1. Thaw Beyond Meat Chickenless Strips and shake in a bag with the flour until coated.
  2. Saute in hot oil/Earth Balance until light brown. Remove from pan.
  3. Using same pan add mushrooms and saute until brown, adding more oil if they start to stick to pan.
  4. Stir in Garlic and Marsala Wine and heat for about a minute.
  5. Stir in 4 oz. Bordelaise and 1/4 cup Vegan Sour Cream.
  6. Reduce until slightly thick.
  7. Return Chickenless Strips wo pan and heat.
  8. Serve with sides of choice.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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