A savory meat-free meal full of flavor- mushrooms, eggplant, butternut squash, fresh thyme, and marsala wine. This vegan Eggplant and Butternut Squash Marsala is one delicious and satisfying meal!
A Flavorful Meat-free Meal
This Eggplant and Butternut Squash Marsala recipe is rich and savory vegan entree that is also satisfying. The bright flavor of the fresh thyme contrasted with the rich mushrooms, eggplant, and butternut squash perfectly balance for an AMAZING meal. In other words, you won’t even miss the meat!
What Is Marsala?
Marsala is a an Italian wine often used for cooking best known in the dish chicken marsala. However, this vegan version of an old classic gives all the delicious flavor of marsala without the meat. If you have never tried cooking with marsala, now is the time!
You will be amazed by the deep flavor that cooking with a little wine can provide. However, just be sure to double-check that the brand you buy is vegan friendly. We recommend using the website barnivore.com to determine which wine brands are suitable.
A “Meaty” Vegan Entree
Additionally, the sautéed eggplant and butternut squash pair perfectly together and they soak up all of the delicious marsala flavor. The thick fleshy texture of the eggplant almost imitates meat and that’s why it’s often used as a meat replacement in Italian cooking, such as eggplant parmesan.
Additionally, you also get the sweet butternut squash to contrast the savory eggplant in this dish and it just WORKS. However, if you would prefer you can also use another squash. Truly any roasted squash will work!
Get Ready for Eggplant and Butternut Squash Marsala
Fast, flavorful, and meat-free, this vegan marsala will most likely become one of your family’s favorites. Also, we venture to guess that it will probably become a part of your regularly cooking routine. It sure has in our household. We hope you enjoy it as much as we do!
We Would Love To Hear From You!
Finally, if you have made this marsala recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ We would love to get your feedback!
Additionally, you can also take a photo and tag us on instagram. Thanks so much for stopping by! Happy cooking! 😊
Eggplant and Butternut Squash Marsala
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 Servings 1x
- Category: Entree
- Method: Roast, Sauté
- Cuisine: Italian
- Diet: Vegan
Description
A savory meat-free meal full of flavor. This vegan twist on the classic chicken marsala is made with mushrooms, eggplant, butternut squash. A delicious and satisfying vegan entree that everyone will love!
Ingredients
- 2 Tbsp Olive Oil (Divided)
- 2 Tbsp Flour (Gluten-free, if needed)
- 1 Tbsp Dried Parsley
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 1 cup Vegetable Stock
- 1 cup Marsala Wine
- 2 1/2 Tbsp Vegan Butter
- 2 Garlic Cloves (Minced)
- 1 Small Onion (Diced)
- 2 Pints of Baby Bella Mushroom (or mushroom of your choice)
- 1 Butternut Squash (Peeled, seeds and pulp removed, and sliced into ½ inch thick circles)
- 1 Eggplant (Sliced into 1 inch circles)
- 1 Bunch Fresh Thyme (Stems removed, reserve some for optional garnish)
Instructions
- Preheat the oven to 400F. Wash and prepare all produce as directed above.
- Coat two baking sheets with a thin layer of olive oil. Place the eggplant and squash circles in a single layer on the pans. Brush the tops of the vegetables with olive oil and bake until golden brown on both sides, approximately 15-20 minutes, flipping halfway through.
- While the eggplant and squash roast, prepare the sauce.
- Pour the oil into a high sided frying pan and place over medium high flame. Sauté the minced garlic and onion for about 2 minutes.
- Next, add the sliced mushrooms and fresh thyme leaves and cook stirring frequently until mushrooms start to brown about 5-7 minutes.
- Once the mushrooms have browned, add the flour and other dry spices. Briefly stir to lightly coat the mushrooms as evenly as possible. Then, add the broth and wine to the pan. Stir occasionally until the liquid begins to thicken (about 3 minutes). Add the vegan butter to the pan, and stir to incorporate while the butter melts.
- Serve immediately over the roasted eggplant and butternut squash. In addition to serving this sauce over the roasted vegetables, we also suggest serving it the a side of rice, gluten-free pasta or over polenta for a heartier meal. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Marsala Recipe, Eggplant and Butternut Squash Marsala
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