Inspiration from Meghan

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Balsamic Maple Glazed


How it makes my heart sing when I can go to a regular restaurant and order one of my favourite fermented foods, tempeh. Now, when I say regular restaurant, I’m not talking about nonsense places with names like “Wings and Things”, or “Deep Fry It So You’ll Try It”. I mean restaurants where their overall values- eat organic, local, seasonal line up with my own.

I was over the rainbow excited to see a veg menu with tempeh on it. And this wasn’t the kind of tempeh you might find at most veg/vegan restaurants where it’s kind of just cooked to a crisp and served over a bowl of rice. This tempeh was prepared as if it were the leanest cut of gold labeled cow (do cows come with with gold labels?).

It was clear the chef had taken great care to create a tempeh recipe that could stand up to any of his other creations. It was served skewered with caramelized onions and mushrooms and every bite was so amazingly flavourful, we just couldn’t get enough.

And since we couldn’t get enough, I had to try and recreate this wondrous delight. That photo up there above is my own recipe creation, and yes, I know it looks a bit like dog food. Get over it, because it is amazing!

As was the rest of our farm fresh dinner that featured a watermelon salad, heirloom tomatoes, organic farm fresh edamame and organic sweet corn.


Now, don’t go thinking that’s how the man and I eat every night. How I wish it was. We are simply enjoying the last days of summer, out on our balcony, with farm fresh goodness before we both start working like crazies soon.

Have you yet to try tempeh?

Aside from it being delicious…

5 Reasons To Love Tempeh

  1. Tempeh is a probiotic food, which means it helps the body to produce the healthful bacteria.
  2. Has antibiotic properties which help fight down the nasty guys.
  3. Tempeh is a complete protein, containing all of the essential amino acids.
  4. It has soy isoflavones that strengthen bones, help to ease menopause symptoms, reduce risk of coronary heart disease and some cancers.
  5. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.
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Balsamic Maple Glazed

  • Author: Meghan Telpner
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: Serves 2 1x


A delicious way to enjoy this fermented dish of tempeh with maple syrup and balsamic vinegar.


  • 1 package tempeh, cut into 1 inch cubes (about 225g, or 8 ounces)
  • 1/2 cup balsamic vinegar
  • 2 Tbs maple syrup
  • 2 Tbs tamari
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp dried thyme
  • 2 tsp arrowroot starch


  1. Getting the Marinade Ready
  2. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
  3. Add the tempeh to the bowl, stir and cover.
  4. Let sit in the fridge for 2-24 hours, mixing occasionally.
  5. Cooking
  6. Preheat oven to 350.
  7. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
  8. Remove from oven, stir around and bake for another 20 minutes.
  9. Remove tempeh cubes from sauce and set aside.
  10. Place remaining sauce in a pan over medium heat.
  11. Add arrowroot starch and stir constantly to thicken.
  12. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.
  • Category: Entree


More Ways To Fall In Love With Tempeh

Question Of The Day: What’s your favourite way to enjoy tempeh? Share the love!

101 Responses to “Balsamic Maple Glazed”

  1. Aliza said…
    Why do you recommend baking it in a glass bowl? If I use a disposable aluminum tin instead is that ok?
    • Meghan Telpner said…
      Hi Aliza - I would not recommend using a disposable aluminum tin. I give a full outline of my recommended cookware options here:
  2. Kelly Brown said…
    I was so excited to make your balsamic maple glazed temeph. Sorry to say was really let down. Flavors did not blend well! I let it marinade for 6 hrs. Was really disappointed!
    • Meghan Telpner said…
      Oh, that's too bad. This recipe is typically a huge hit! Hopefully you'll find other recipes on this site that you love. :)
  3. TC said…
    I was really impressed with this. I marinated it overnight, and it was delicious! I have never liked the flavor of tempeh without marinade, but that flavor I don't care for was absent after preparing this recipe. I forgot to use thyme, but I don't like thyme all that much, anyway. I will use it next time though to see if there is much of a difference. I turned back for a minute on the sauce after adding the cornstarch (betraying the instructions), and when I came back, it was a pretty unusable, glutinous-like mess. So I just drizzled some balsamic vinegar and sesame oil on top instead, and it was great! Thanks for detailing this recipe and making it available! As a result of tying it, I can return tempeh to my list of healthy foods that I want to eat.
  4. Sophy Reid said…
    I’m really sorry but this was awful! Way too much balsamic, and the thyme was just weird with it. We had to abandon it and order in pizza! Hoping to wash off the tempeh and use it again with a different sauce.
    • Meghan Telpner said…
      I'm sorry to hear this didn't work out for you! This is usually a huge favourite with my readers and students. Balsamic is a very strong flavour so perhaps that is what ruined it for you.
  5. Donna B said… October 30, 2020
    We loved this recipe! Made a couple slight changes- decreased the oil to a tablespoon and added a few drops of liquid smoke. I cooked it on the stovetop in a skillet with the marinade. We ate it as a sandwich on rye bread with sauerkraut and vegan thousand island dressing. It was delicious!
  6. danielle said… December 15, 2020
    I adapted this recipe to the point where it's not quite the same, but I'll add some tips. 1. Parboil the tempeh in a veggie broth for a few minutes, then place warm in the marinade 2. In lieu of covering the cooked tempeh with the same sauce, these flavors pair magnificently with dijon mustard. 3. Quality of ingredients are very important for this recipe. Make sure the garlic is fresh, the oil and tamari are good quality and have been properly stored, and the balsamic is so good you'd drink it plain.
  7. Erica said… May 3, 2021
    Is it possible to freeze the marinated tempeh and then defrost and cook?

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