Name: Vegan Maple-Glazed Tempeh Roast
Prep time: 15 min
Total time: 60 min
Ingredients: 2 8 oz / 226 g packs tempeh — total ~16 oz (454 g); 1/3 cup 80 ml pure maple syrup; 3 tbsp tamari or soy sauce (use gluten-free tamari if needed); 2 tbsp olive oil (plus extra for brushing if you like); 1 tbsp Dijon mustard; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; Freshly ground black pepper (to taste); 1 tbsp apple cider vinegar (or lemon juice — brightens the glaze); Optional: pinch of cayenne for heat (1 tsp liquid smoke for extra depth); Tested tip: Brush the marinade on twice — once at the roast’s midpoint and again in the final 5 minutes — for maximum gloss and sticky texture.

Prep: 15 min | Marinade: 30–60 min (or overnight) | Cook: 35–45 min | Serves: 6 | Difficulty: Medium
This maple-glazed tempeh roast looks fancy, tastes sticky-sweet and smoky, and plays very well on a holiday buffet — plus you can mostly prep it the day before.

Alright — let’s be real. You want a showstopping vegan main that doesn’t fall apart under pressure. I got you. This Vegan Maple-Glazed Tempeh Roast gives you crisp caramelized edges, sticky-sweet glaze, and enough savory punch to make your aunt ask for seconds (whether she admits it or not). I test this trick: brush the marinade twice — halfway through roasting and again in the last five minutes — and you’ll get that glossy, irresistible finish every time.

Why tempeh (and why this roast works)

Tempeh holds its texture like a champ and soaks up flavors faster than tofu. Tempeh provides firm, meaty texture and solid plant protein, so it shines at the center of a holiday plate. When you press, marinate, and roast tempeh, it transforms from bland block to caramelized masterpiece. Ever wondered why tempeh never gets the holiday spotlight? Now it will.

Bold takeaway: This recipe gives you a make-ahead main that stays beautiful on a buffet and makes the best leftovers for sandwiches.

Equipment (keep it simple)

You only need basic gear.

Baking dish or rimmed baking sheet (large)
Mixing bowl for marinade
Kitchen towel or tempeh press (or a heavy skillet + cutting board)
Basting brush (or a spoon)
Sharp knife and cutting board
Measuring spoons & cups
Aluminum foil or parchment (optional)

FYI: You don’t need a fancy tempeh press — I press with a towel-wrapped block and a heavy skillet for 20 minutes and it works perfectly. 🙂

Ingredients (serves 6)

2 (8 oz / 226 g) packs tempeh — total ~16 oz (454 g)
1/3 cup (80 ml) pure maple syrup
3 tbsp tamari or soy sauce (use gluten-free tamari if needed)
2 tbsp olive oil (plus extra for brushing if you like)
1 tbsp Dijon mustard
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Freshly ground black pepper, to taste
1 tbsp apple cider vinegar (or lemon juice) — brightens the glaze
Optional: pinch of cayenne for heat, 1 tsp liquid smoke for extra depth

Tested tip: Brush the marinade on twice — once at the roast’s midpoint and again in the final 5 minutes — for maximum gloss and sticky texture.

Time & Yield (clear & useful)

Press tempeh: 20 minutes
Prep + marinade: 15 minutes active (30–60 min marinade or overnight)
Roast: 35–45 minutes (depending on oven and how dark you like it)
Yields: 6 servings (about 3–4 oz tempeh per person)

Full Recipe — Step-by-step

1. Press & slice tempeh

Wrap the tempeh blocks in a clean towel and press under a heavy skillet for 20 minutes. Pressing removes excess moisture and helps the tempeh absorb the glaze. Slice each block into a single loaf-like slab or into several thick slabs if you prefer smaller pieces.

2. Make the marinade/glaze

In a bowl, whisk maple syrup, tamari, olive oil, Dijon mustard, smoked paprika, garlic powder, onion powder, apple cider vinegar, and pepper until smooth. Taste and adjust — more maple if you want sweeter, more tamari for saltiness.

3. Marinate

Place the tempeh slices in a shallow dish, pour most of the marinade over them (reserve about 2–3 tbsp for basting), and turn to coat well. Marinate 30–60 minutes at room temp or cover and refrigerate overnight for deeper flavor.

4. Roast

Preheat the oven to 400°F (200°C). Arrange the marinated tempeh on a lined baking sheet or in a baking dish. Roast 18–22 minutes, then remove, baste with reserved glaze, flip, and roast another 12–18 minutes until edges caramelize and the glaze looks sticky.

Important: Brush the marinade again in the last 5 minutes for that glossy finish. Watch closely so it doesn’t burn.

5. Rest & serve

Let the roast rest 5 minutes before slicing. Garnish with fresh herbs (thyme or rosemary) and extra maple drizzle if you’re feeling decadent.

Make-ahead & hosting strategy

Marinate overnight: Do the marinade step the night before and keep covered in the fridge. Bring tempeh to room temperature before roasting.
Partial cook: Roast until just set (not fully caramelized), cool, and refrigerate. Finish roasting on the day of serving to crisp the glaze.
Buffet-ready: Keep the roast warm on a low oven setting (200°F / 95°C) covered with foil; re-brush with glaze before serving to refresh the shine.

Why this helps: Prepping early saves you time and stress on the holiday, and the flavors actually deepen overnight. IMO, make-ahead is a must for entertaining.

Serving ideas & pairings

This tempeh roast plays well with classic holiday sides. Try:

Mashed potatoes or garlic mashed cauliflower
Maple-roasted carrots & parsnips (match the glaze!)
Green beans almondine or garlicky sautéed greens
Cranberry chutney for tart contrast
Leftover sandwiches: sliced roast + vegan mayo + greens on crusty bread

Pro plating tip: Slice the roast into thick slabs and arrange fan-style. Drizzle extra glaze and scatter chopped parsley for color.

Nutrition estimate (approximate per serving)

I calculate calories and macros using common ingredient values to give you a useful ballpark. This estimate does not substitute a lab test, but it helps plan your meal.

Per serving (1 of 6):

Calories: ~240 kcal
Protein: ~15 g
Fat: ~13 g
Carbs: ~19 g
Fiber: ~1–3 g

How I got this: I based totals on 454 g tempeh, maple syrup, 2 tbsp oil, tamari, and mustard. Tempeh provides most protein; maple and oil add carbs and fats. These numbers vary with brands and exact portion sizes, so treat them as estimates.

Variations & swaps

Gluten-free: Use tamari (already suggested).
Less sweet: Reduce maple to 1/4 cup and add a tablespoon of miso for umami.
Spicy: Add 1 tsp sriracha or a pinch of cayenne to the marinade.
Smokier: Add 1 tsp liquid smoke (use sparingly).
Nuttier: Stir 1–2 tbsp tahini into the glaze for depth.

Troubleshooting (quick fixes)

Tempeh tastes bland? Marinate longer or score slices so the glaze penetrates better.
Glaze burns? Lower oven temperature by 25°F (15°C) and roast longer. Maple burns easily once sugar hits high heat.
Too dry? Brush with oil or a mix of maple + olive oil while reheating. That brings back moisture.

Why this beats store-bought vegan mains (short comparison)

Texture: Tempeh keeps a firm, satisfying bite vs. many store-bought roasts that go mushy.
Flavor control: You set sweetness, smoke, and salt levels.
Make-ahead ease: You can prep this entirely ahead, unlike many vegan mains that taste stale when reheated.

Bottom line: If you want something that looks polished, tastes layered, and handles buffet life, this tempeh roast wins.

Final thoughts (friendly nudge)

Would you rather scramble with last-minute stovetop drama, or slide this roast from fridge to oven and actually sip your drink at a holiday party? I vote the latter. 🙂 This Vegan Maple-Glazed Tempeh Roast gives you caramelized sweetness, savory balance, and a main course vegans and non-vegans will both applaud.