This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.
If you are looking for the perfect gluten-free and vegan main course for your winter or spring 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.
Back when I used to eat meat, I don’t think I really ever enjoyed the meat itself. In fact, oftentimes, it kind of grossed me out while I was cooking or eating it.
I suppose that’s why I decided to become a vegetarian at 17 after my vegan environmental science teacher assigned a book about the impact of the meat industry, a decision my Italian father wasn’t the most fond of…lol. 😉
Unfortunately, I failed at vegetarianism, not just once, but several times.
I’m not sure what exactly caused the failed attempts, but I can say that each time I was the only one in my family/circle of friends to try which offered little in terms of support and motivation.
Today, I am proud to report that my one-year “veganniversary” is only a little over a month away.
In January 2019, I chose to take part in the Veganuary challenge and was compelled to continue with it after the month ended.
I’m not sure of the exact date because as I noted in my vegan cheese sauce post, I succumbed to eating cheese a couple of times.
But, as mentioned in this post on The Full Helping, the decision to go vegan “is not a pledge of perfection.” This is a great read for anyone who is thinking about going vegan by the way.
I do; however, remember the exact date I stopped eating meat. It was December 22, 2018, just shortly before I started the Veganuary challenge.
This time, I was still (and still am) the only one to take the plunge to give up meat.
But unlike in the past, I found myself surrounded by support thanks to the online community, something I didn’t have way back when.
I have made so many amazing connections with vegan bloggers and others in the vegan community.
In addition, although my husband has not chosen to give up meat, he is extremely supportive of my decision and has been enjoying trying new vegan foods.
On top of that, I have been more inspired to get in the kitchen and create new recipes than I ever have before, which says a lot because I’ve always been passionate about cooking.
It’s just that now that passion has some serious inspiration behind it.
So, as I was saying before, I never really was a meat person. I think what I actually enjoyed about meat dishes was the sauce or seasoning, rather than the meat itself.
And that brings me to this tempeh recipe. 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.
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
How to Make Maple Dijon Baked Tempeh – Step by Step
Place both blocks of tempeh on a cutting board.
Cut both blocks of tempeh into strips. You will get approximately 10 strips per block.
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.
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 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. You can also garnish with more tarragon if you’d like.
What to Serve with This Tempeh Dinner
This vegan main pairs perfectly with our vegan cream cheese mashed potatoes and our roasted butternut squash and Brussels sprouts and pomegranate or air fryer asparagus.
Then, finish the meal off with our vegan pear crisp.
You can also serve it with any of your favorite holiday side dishes! This tempeh is perfect for Christmas or Easter dinner…or any holiday for that matter!
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.
You might also enjoy:
- Easy Marinated Tempeh
- Baked Tofu Bites
- Holiday Chickpea Veggie Loaf
Maple Dijon Baked Tempeh [Vegan Tempeh Recipe for the Holidays]
Ingredients
- 2 (8) oz. blocks of tempeh, gluten-free (I used Lightlife Original - use a certified gluten-free brand if necessary)
- 6 tbsp gluten-free, reduced sodium tamari
- 6 tbsp pure maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup 100% apple juice, no sugar added
- 2 tbsp olive oil
- 2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp 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.
Suggested Equipment/Tools
Notes
Nutrition
©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.
Leave a Reply