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    Home » Recipes » Main Courses

    Maple Dijon Baked Tempeh [Vegan Tempeh Recipe for the Holidays]

    Published: Nov 27, 2019 by Addison LaBonte · This post may contain affiliate links.

    If you are looking for the perfect gluten-free and vegan main course for your holiday table, this Maple Dijon Baked Tempeh is it! Covered in a rich, sweet and savory sauce flavored with maple syrup, Dijon mustard, tamari and apple juice with a touch of garlic and tarragon, this vegan tempeh recipe will give you all the holiday feels. 

    Jump to Recipe
    Maple Dijon Baked Tempeh on a white plate with fork at the back of the plate

    For this tempeh dish, I wanted to make a meal that had a bold flavor, one that screamed “holiday dinner!”

    So, I decided to make a maple Dijon sauce similar to one that would be used for a maple-glazed ham, but obviously without the ham.

    I went with tempeh as the protein because of its firm texture, earthiness and ability to soak in flavors.

    fork holding a piece of tempeh in the casserole dish with some missing

    Ingredients Needed

    • Gluten-Free Tempeh (I used Lightlife Original)
    • Gluten-Free, Reduced Sodium Tamari
    • Maple Syrup
    • Dijon Mustard
    • Apple Juice
    • Olive Oil
    • Apple Cider Vinegar
    • Garlic Powder
    • Dried Tarragon
    Close up of tempeh on white dish with fork on plate and extra tarragon garnish

    How to make maple Dijon baked tempeh - step by step

    Step 1 - Cut the tempeh

    Place both blocks of tempeh on a cutting board.

    two blocks of tempeh on a cutting board

    Cut both blocks of tempeh into strips. You will get approximately 10 strips per block.

    tempeh cut into strips on the cutting board

    Step 2 - Steam the tempeh

    Steam the tempeh for 10 minutes. My preferred method for steaming is my rice cooker, but you can use a steamer basket on the stovetop if preferred.

    Steaming helps to cut back on the bitterness of the tempeh and allows it to better absorb flavors.

    To steam using your rice cooker, add 1 cup of water to the rice cooker pot.

    Then, place the tempeh strips in the machine's steamer basket.

    Tempeh in steamer basket of rice cooker

    Close the lid and press the steam or steam cook button (depending on your brand of rice cooker) and select 10 minutes for the steaming time.

    To steam using a steamer basket, boil about 1-2 inches of water in a pot that fits your steamer basket.

    Place the tempeh strips in the basket and carefully place the basket into the pot. Cover and steam for 10 minutes.

    For both methods, after steaming, turn off the heat and allow the tempeh to cool for about 5 minutes before removing from the rice cooker or steamer basket.

    Step 3 - Prepare the sauce

    While the tempeh is steaming, make the sauce.

    Add all of the remaining ingredients to a baking dish and whisk together with a fork.

    Sauce ingredients added to baking dish and whisked together

    Step 4 - Marinate the tempeh

    Add the steamed tempeh strips to the sauce mixture and then flip each one over.

    Tempeh strips added to the sauce and flipped over

    Cover and place in the refrigerator to marinate for 30 minutes.

    Halfway through marinating, preheat your oven to 400° F.

    After 30 minutes, remove the cover and using a spoon or pastry brush, lightly baste the tops of the tempeh strips with some of the sauce from the baking dish.

    Step 4 - Bake the tempeh

    Bake for 15 minutes. Then, flip each tempeh strip over and baste again.

    Basting the tempeh strips with a silicone pastry brush

    Return to the oven and bake for another 15 minutes.

    Baked tempeh strips in the baking dish

    Allow the tempeh to cool for about 5 minutes before serving.

    Tempeh in baking dish with serving fork ready to serve one and with some missing

    Top with additional sauce from the baking dish, if desired.

    You can also garnish with more tarragon if you'd like.

    What to serve with this tempeh dinner

    This tempeh is perfect for Christmas or Easter dinner...or any holiday for that matter!

    It pairs perfectly with these sides for the holidays: cheesy vegan mashed potatoes, vegan cream cheese mashed potatoes, nut-free vegan mac and cheese, apple walnut stuffing, vegan cranberry sauce, roasted butternut squash and Brussels sprouts with pomegranate, balsamic roasted Brussels sprouts, roasted broccoli with garlic and air fryer asparagus.

    Finish off your holiday meal off with our vegan pear crisp.

    Storing and reheating leftovers

    Store leftovers in a covered container in the refrigerator for up to 3 days.

    Leftovers are best reheated in the oven or in a nonstick skillet on the stovetop with a little olive oil or vegetable broth.

    More tempeh recipes

    • Easy Marinated Tempeh
    • Tempeh Bacon
    • BBQ Tempeh "Ribs"
    cooked tempeh strips on a white plate with a fork on it
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Maple Dijon Baked Tempeh [Vegan Tempeh Recipe for the Holidays]

    If you are looking for the perfect gluten-free and vegan main course for the holidays, this Maple Dijon Baked Tempeh is it! Covered in a rich, sweet and savory sauce flavored with maple syrup, Dijon mustard, tamari and apple juice with a touch of garlic and tarragon, this vegan tempeh recipe will give you all the holiday feels. 
    Course Main Course
    Cuisine Gluten-Free, Vegan
    Keyword christmas, gluten free, holiday recipes, tempeh, thanksgiving, vegan, vegetarian
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Marinating Time 30 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 5 -6
    Calories 293kcal
    Author Sherri Hall

    Ingredients

    • 2 (8) oz. blocks of tempeh (I used Lightlife Original - check ingredient labels for gluten-containing ingredients and use a certified gluten-free brand if necessary)
    • 6 tablespoon gluten-free, reduced sodium tamari (can use reduced sodium soy sauce instead if not gluten-free)
    • 6 tablespoon pure maple syrup
    • ¼ cup Dijon mustard (use certified GF if needed)
    • ¼ cup 100% apple juice, no sugar added
    • 2 tablespoon olive oil
    • 2 teaspoon apple cider vinegar
    • ½ teaspoon garlic powder
    • ½ teaspoon dried tarragon, plus more for garnish, if desired

    Instructions

    • Cut both blocks of tempeh into strips. You will get approximately 10 strips per block.
    • Steam the tempeh for 10 minutes. To steam using your rice cooker, add 1 cup of water to the rice cooker pot. Then, place the tempeh strips in the machine's steamer basket. Close the lid and press the steam or steam cook button (depending on your brand of rice cooker) and select 10 minutes for the steaming time. To steam using a steamer basket, boil about 1-2 inches of water in a pot that fits your steamer basket. Place the tempeh strips in the basket and carefully place the basket into the pot. Cover and steam for 10 minutes. For both methods, after steaming, turn off the heat and allow the tempeh to cool for about 5 minutes before removing from the rice cooker or steamer basket.
    • While the tempeh is steaming, make the sauce. Add all of the remaining ingredients to a baking dish (I used a 2.3 qt. 11" x 7" ceramic baking dish) and whisk together with a fork. 
    • Add the steamed tempeh strips to the sauce mixture and then flip each one over. Cover and place in the refrigerator to marinate for 30 minutes. While the tempeh is marinating, preheat your oven to 400° F.
    • After 30 minutes, remove the cover and using a spoon or pastry brush, lightly baste the tops of the tempeh strips with some of the sauce from the baking dish. Bake for 15 minutes. Then flip each tempeh strip over and baste again.
    • Return to the oven and bake for another 15 minutes. Allow the tempeh to cool for about 5 minutes before serving. Top with additional sauce from the baking dish, if desired.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Rice Cooker
    Steamer Basket

    Notes

    Store leftovers in a covered container in the refrigerator for up to 3 days. Leftovers are best reheated in the oven or in a nonstick skillet on the stovetop with a little olive oil or vegetable broth.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition calculation is based on this recipe equaling 5 servings. Nutrition was calculated using Lightlife Original tempeh. Please note that different brands have different nutritional content.

    Nutrition

    Calories: 293kcal | Carbohydrates: 30g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Fiber: 8g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    1. Healthy World Cuisine

      October 01, 2021 at 7:23 pm

      5 stars
      Yum! Seen this on facebook and had to come and check out this recipe. Got to get this delicious baked tempeh recipe on our menu plan.

      Reply
      • Sherri Hall

        October 07, 2021 at 6:59 am

        Thanks so much! Hope you enjoyed it; it's one of our favorites! 🙂

        Reply

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    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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