Go Back
Vegan Maple-Glazed Tempeh Roast

Vegan Maple-Glazed Tempeh Roast

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
Print Recipe Pin Recipe
Prep Time 15 minutes
45 minutes
Total Time 1 hour
Servings: 6
Course: healthy dinner
Calories: 240
Ingredients Equipment Method Notes

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.

Equipment

  • 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. :)

Method
 

  1. Press & slice tempeh
  2. 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.
  3. Make the marinade/glaze
  4. 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.
  5. Marinate
  6. 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.
  7. Roast
  8. 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.
  9. Important: Brush the marinade again in the last 5 minutes for that glossy finish. Watch closely so it doesn’t burn.
  10. Rest & serve
  11. Let the roast rest 5 minutes before slicing. Garnish with fresh herbs (thyme or rosemary) and extra maple drizzle if you’re feeling decadent.

Notes

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