It was a crisp autumn afternoon when I first experimented with tempeh while preparing for a gathering with friends. The air was filled with the scent of fallen leaves, and I wanted to create a dish that mirrored the season’s warmth and vibrancy. Inspired by the colors of the harvest and a desire to introduce my friends to the wonders of plant-based proteins, I set out to craft a recipe that would surprise and delight their taste buds. This Spicy Maple-Glazed Tempeh with Roasted Vegetables was born from that moment, and it has since become a staple in my kitchen.
Ingredients
1 package (8 oz) tempeh, sliced into thin strips
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 cups mixed seasonal vegetables (e.g., bell peppers, zucchini, carrots)
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Begin by preheating your oven to 425°F (220°C). While the oven warms up, prepare the tempeh marinade. In a mixing bowl, combine the maple syrup, soy sauce, sriracha, smoked paprika, and garlic powder. Whisk these ingredients together until well blended. This sweet and spicy concoction will give the tempeh a beautiful glaze that caramelizes perfectly in the oven.
Next, slice the tempeh into thin strips, about ½ inch thick. Place the tempeh strips into the marinade, ensuring each piece is fully coated. Allow the tempeh to marinate for at least 15 minutes while you prepare the vegetables. This waiting period allows the flavors to penetrate the tempeh, making each bite a burst of flavor.
For the vegetables, chop them into bite-sized pieces and place them in a large bowl. Drizzle with olive oil, and season with salt and pepper. Toss the vegetables until they are evenly coated in the oil and seasoning.
Once the tempeh has marinated and the vegetables are prepared, arrange the tempeh and vegetables on a baking sheet lined with parchment paper. Make sure to spread them out in a single layer; this will help them roast evenly and achieve a lovely caramelization.
Roast in the preheated oven for about 25-30 minutes, flipping the tempeh and vegetables halfway through. The tempeh should be golden brown and slightly crispy, and the vegetables should be tender and vibrant.
Once done, remove from the oven and let cool for a few minutes. Serve the spicy maple-glazed tempeh alongside the roasted vegetables, garnished with fresh cilantro if desired. This dish is not only a feast for the eyes with its colorful presentation but also a delightful combination of textures and flavors—sweet, spicy, and savory all in one plate.
Now, every time I prepare this dish, I am reminded of that charming autumn day and the laughter shared around the table. It’s a perfect addition to any gathering, and I hope it brings as much joy to your home as it has to mine!