Maple Mustard Tempeh Sheet-Pan Dinner
In short: Cubed tempeh, baby potatoes and carrots roasted together and glazed with maple, wholegrain mustard and garlic. An easy vegan tray dinner. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Tempeh is a fermented soybean cake with a nutty bite, and it roasts beautifully because it holds its shape and soaks up a glaze. Here it joins baby potatoes, carrots and red onion on a single tray, finished with a sticky mix of maple syrup, wholegrain mustard and garlic. The vegetables go in first so everything is done at the same time. It is simple enough for a weeknight and good cold for lunch the next day.
Instructions
- Heat the oven to 220°C (425°F). Put the potatoes and carrots on a large rimmed baking sheet, toss with 2 tablespoons of the oil, the salt and the pepper, and spread them in one layer.
- Roast the potatoes and carrots for 15 minutes while you prepare the tempeh.
- Whisk the mustard, maple syrup, vinegar, tamari, garlic, thyme and paprika in a large bowl. Add the tempeh cubes and the onion wedges with the last tablespoon of oil, and toss to coat.
- Take the tray from the oven, turn the vegetables and tuck the tempeh and onion between them. Scrape any leftover glaze from the bowl over the top.
- Roast for 20 to 25 minutes, turning everything once halfway, until the potatoes are tender and the tempeh edges are dark and sticky.
- Rest the tray for 3 minutes before serving straight from the pan, with a green salad or steamed greens.
Tips
- If you find tempeh slightly bitter, simmer the cubes in water for 10 minutes and pat them dry before tossing with the glaze. This also helps them take up more glaze.
- Swap the potatoes for sweet potato or parsnips, and add a handful of fresh thyme sprigs for the last 10 minutes of cooking.
Questions and answers
How do I store leftover tempeh tray bake?
Keep it in an airtight container in the fridge for up to 4 days. Reheat on a tray in a 200°C (390°F) oven for 10 minutes, or eat it cold in a salad.
Can I use tofu instead of tempeh?
Yes. Use well-pressed extra-firm tofu and add it to the tray for the last 20 minutes. The texture is softer and less nutty, but the glaze works the same way.
Does tempeh need to be cooked?
Tempeh is usually cooked before eating, and this recipe roasts it fully. It has a firm texture and mild, earthy flavor that takes well to sweet and sour glazes.
How long does it take to make Maple Mustard Tempeh Sheet-Pan Dinner?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Maple Mustard Tempeh Sheet-Pan Dinner?
About 490 kcal per serving, with 25 g of protein, 48 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 48 g |
| Fat | 22 g |
| Fiber | 8 g |
| Sugar | 17 g |
| Sodium | 615 mg |
Estimated values, calculated from the ingredients.
