Sweet, savory, and packed with plant-based protein—this Maple Dijon Tempeh is a flavor powerhouse! The rich, nutty taste of tempeh soaks up a delicious glaze of maple syrup, tangy Dijon mustard, and a hint of garlic, creating a perfect balance of sweetness and zest. Whether you’re looking for a hearty salad topper, a tasty sandwich filling, or a satisfying main dish, this recipe is versatile, easy to make, and sure to become a staple in your vegan kitchen.

Tempeh often gets overlooked, but when prepared right, it’s incredibly satisfying and full of texture. This recipe transforms it into a crispy, caramelized delight that pairs beautifully with roasted veggies, grain bowls, or even a simple side of greens. Give it a try and see how this simple yet bold marinade takes your tempeh to the next level!

Ways to Eat Maple Dijon Tempeh

• In a grain bowl with veggies
• In a wrap or sandwich with hummus and veggies
• Over a salad

As an addition, see my recipes with brussel sprouts and garlic butter quinoa if you want to try my pairing!

MAPLE DIJON TEMPEH

Cook Time: 10 minutes
Prep Time: 2 hours and 15 minutes
Total Time: 2 hours and 25 minutes
Serving Size: 4 strips
Total Servings: 4

Ingredients:

8 oz tempeh, cut in strips
3 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
2 tbsp extra virgin olive oil

Directions:

1. Bring a pot of water to a boil, add tempeh, then remove from heat. Let sit for 10 minutes to reduce bitterness.
2. Meanwhile prepare the marinade. Add all the ingredients after the tempeh to a Tupperware dish and mix.
3. When the tempeh is finished, cut it into 18 strips: first into two blocks, then halve each piece until you have 18 strips (see video for reference).
4. Over medium heat, add the oil to a pan. Fry the tempeh on each side for 4-5 minutes. Add the end turn off the heat and add the extra sauce to coat the rest of the strips. Be gentle as to not break the tempeh pieces!

GARLIC BUTTER QUINOA

Cook Time: 20 minutes
Prep Time: 5 minutes
Total Time: 25
Serving Size: 1 cup
Total Servings: 4

Ingredients:

2 cups quinoa, rinsed
2 tbsp vegan butter
8 garlic cloves, minced
2 tsp salt, more to taste
1/2 tsp pepper
4 cups water

Directions:

1. Rinse the quinoa.
2. Mince the garlic.
3. In a pan over medium heat, add the butter and garlic. Cook until fragrant.
4. Add the quinoa, water, salt, and pepper.
5. Cook for 20 minutes.

SAUTEED BRUSSEL SPROUTS

Cook Time: 10 minutes
Prep Time: 5
Total Time: 4
Total Servings: 1/2 cup

Ingredients:

1 lb fresh Brussel sprouts
2 tbsp extra virgin olive oil
3/4 tsp tsp salt, more to taste
1/2 tsp pepper

Directions:

1. Cut the Brussel sprouts lengthwise through the stem.
2. In a large pan over medium heat, add the oil.
3. Add the Brussel sprouts, salt, and pepper and cook for 4-5 minutes each side until tender. Do not overcook or the sprouts will taste metallic.