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. Navee said…
    Can I use cornstarch to thicken gravy? Is it the same thing?
    • Meghan Telpner said…
      If you can find a non-GMO cornstarch, go for it!
      • Alex said…
        Try using Kuzu for thickener no bad taste and works well.
  2. Brittany Folino said…
    Hey there!! So I attempted this awesome recipe. But I love a very busy life in between two jobs and left it marinating about 43 hours (oops...) when I took it out of the fridge it had a hardened yellow substance on top . I was thinking that was just because it hadn't been stirred. Unless it went bad? Should I still bake it or toss it out??? Thank you in advance!
    • Meghan Telpner said…
      You'll have to use your best judgment. It's possible it was the oil that hardened but it would be impossible for me to know.
    • J said…
      Hey! This is probably my favorite tempeh recipe and I've made it so many times - that's normal. After I cook it and store it in the fridge, the same thing happens with my marinade if I got back to eat leftovers. I usually don't thicken it, so I'm assuming it's the oil used. I know you're tempeh wasn't cooked yet but *I* would still use it. Again, use your judgement. After I microwave it, it's perfectly normal again!
  3. Dada said…
    I tried this recipe. Simply awesome
  4. Ken said…
    I love this recipe. I make this in the commercial kitchen where I live for an average of 15 or more people. The only thing I change is the amount of balsamic. I found even 3/4 the amount of balsamic is too much. Today, I made it with half amount of balsamic and found to be perfect. Thank you!
  5. Paula said…
    This is our favorite tempeh recipe ever. It's in the oven right now. Thank you!
  6. Isabelle said… August 10, 2017
    Really yum! A new favorite. Amazing over sauteed garlicky arugula. I found it too acidic however, so wondering if sauce should be watered down or balsamic proportion cut somehow. Also wonder if there is an oven free technique, like bbq or saucepan for hot days?
    • Hi Isabelle, thanks for your message! You can definitely cut down the balsamic a touch if it's too acidic for you. You can try cooking the recipe on the BBQ, perhaps if you have a cast iron you can follow the same recipe on the cast iron inside the bbq. Give it a try and let me know how it turns out!
  7. I love this recipe! I don’t have a problem with the balsamic vinegar but I don’t like to use cornstarch, will try kudzu next time!
  8. Tolkien Widmoyer said… October 8, 2017
    Delicious! I recently went pescatarian and this is one of my favorite lunch dishes. I pan fry it and it tastes amazing!
  9. Maria Fionda said… October 29, 2017
    Hi Meghan, May I ask what quantity you mean by "one package"? My package is 8oz/227g. Is that your quantity? Thank you!
  10. Rose said… November 16, 2017
    This will be my first time trying this recipe. I'm very sure I will love it.

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