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!

83 Responses to “Balsamic Maple Glazed”

  1. ash said…
    Help! Absent mindedly I just prepped the marinade, but added the arrowroot :( Can I salvage it and still use this or am I doomed to dumping out all of those delicious ingredients and starting again?
    • Meghan Telpner said…
      I'm probably too late but I'd say cook it with the starch in, you likely won't need to take on the thickening step at the end.
  2. Brittany said…
    I made this tonight and it was really delicious! The last time I attempted tempeh I wasn't thrilled about it but this completely changed my mind! My mom and her boyfriend even liked it and they don't like any of my vegetarian/vegan 'meats'! I did steam the tempeh for ten minutes before I cubed and marinaded it and it really absorbed the flavors well! I am no longer hesitant about tempeh, thanks to this recipe!
  3. Kim said…
    Question: For the second 20 minutes in the oven, did you leave the lid on or take it off? Marinating right now...
    • Meghan Telpner said…
      I took the lid off.
    • Nicole said…
      I left mine covered in foil for the whole baking process and found the vinegar evaporated quite a bit. I didn't end up turning the left over marinade into a sauce and used the tempeh on a salad. Very good flavour.
  4. Dixie said…
    Best tempeh recipe I've tried I did use coconut amino instead of tamari , less sodium but don't think it changes the taste much. This will be my go to recipe for tempeh .
  5. Lily said…
    My oven element just went literally as I was heating the oven. Ha. I marinated since last night.
  6. Jake said…
    What size tempeh package are you using?
    • Meghan Telpner said…
      Most packaged tempeh is around 250grams. You could go up to 300 grams with this recipe.
      • Kathryn Goodnow said…
        Greetings. I don't see anything about how many servings this makes.
  7. Brenda said…
    Made this last night and our 2 vegan kids devoured it even though I mistakenly put in tahini vs tempeh! I used the same recipe to marinate pork chops for me and my husband. I would use 1/2 the vinegar next time around. Thanks for the recipe!
  8. Ravi said…
    Tempeh has soy isoflavones? I thought it didnt have it since tempeh is fermented. Isoflavones have a bad rep among with the anti-soy crusaders and people are asked to eat fermented soy products to avoid exposure to isoflavones and its negative impact
  9. Shevah said…
    Followed directions to the letter. It was bitter and honestly a bit soggy compared to what the picture left me to anticipate. Disappointed. My fiancé didn't like it either. All you taste is the vinegar.
    • Meghan Telpner said…
      I wonder if it was the type of tempeh you used? Bitterness and firmness of tempeh will vary between brand. I'm sorry you didn't enjoy your meal.
  10. Kristin said…
    This was an excellent way to prepare tempeh....I actually forgot about Tempeh.....and the whole family gave it a thumbs up!

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