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.
Balsamic Maple Glazed


Prep time: 

Cook time: 

Total time: 

Yield: Serves 2

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)
  • ½ cup balsamic vinegar
  • 2 Tbs maple syrup
  • 2 Tbs tamari
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • 1 tsp dried thyme
  • 2 tsp arrowroot starch

Make It Like So
  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.


More Ways To Fall In Love With Tempeh

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

87 Responses to “Balsamic Maple Glazed”

  1. Farrell said… December 2, 2017
    Common ingredients and simple to make. Really delicious, perfect blend of sweet salt and tang. Love it, thank you!!
  2. Rebecca said… February 19, 2018
    This did not work for me, I’m sorry. The balsamic was all I tasted, so it was very overpowering.
  3. TJ said… March 5, 2018
    How can tempeh be both probiotic and antibiotic at the same time? That’s an oxymoron.
    • Foods that have natural antibiotic properties aren't the same as drug antibiotics, the latter of which kills everything indiscriminately. Tempeh has anti-microbial and anti-bacterial properties that targets certain bad bacteria from growing, while simultaneously encouraging the growth of the beneficial bacteria.
    • Manny said… March 22, 2018
      Adding sesame oil and a bit more soy sauce helped with balancing put the acidity for me
  4. Tricia said… March 5, 2018
    Please edit your recipe to show, in ounces, the quantity of tempeh required.
  5. Lea said… April 25, 2018
    Is it just me or are the comments you’re getting here quite rude? I’m trying this tonight, it’s my first time doing trying tempeh. I’m excited!
  6. Martha said… April 30, 2018
    It's not just you. I love this recipe and am happy that strangers on the Internet want me to have a good dinner. Thanks, Meghan!
  7. Carson said… May 10, 2018
    Thank you SOOOO much for this!!! This is a game changer! After tons of failed attempts I finally learned to make my own tempeh. It’s so fresh and delicious just on its own but my boyfriend does not like the unusual flavor. I was starting to worry I would have to pan fry it every time to get him to eat any! This was super easy and delicious—I can’t thank you enough for sharing!
    • It's awesome that you can make your own! This is one of my favourite ways to eat tempeh and it usually goes over well, even with the tempeh resistors.
  8. Jenn said… May 22, 2018
    Can I use this just as a marinade to cook the tempeh in if I steam it first? Or should I not steam and does th sitting in the marinade for hours essentially have the same type of effect?
    • Marinating helps to infuse the tempeh with the marinade's flavours, but if you're short on time you could definitely steam the tempeh and then cook in the marinade.
  9. JM said… July 15, 2018
    I went to a vegan restaurant on vacation and I am trying to copy something I ate there. I had a tempeh caprese panini, it was so delicious. I’ve never marinated tempeh or really cooked much with it. Do you think this recipe would be good for a vegan caprese panini?

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