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cooked tempeh strips on a white plate with a fork on it

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
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings 5 -6
Calories 293kcal



  • 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.



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.


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