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    Home » Grateful Grazer

    Published: Dec 1, 2016 · Modified: Mar 13, 2022 by Stephanie McKercher, RDN · 18 Comments

    Sweet and Savory Maple Herb Roasted Tempeh

    Jump to Recipe Print Recipe

    One of the main reasons I love tempeh for people who are new to plant-based eating is that you can treat it almost exactly like you would a piece of meat.  This sweet and savory baked tempeh dish is a perfect example.

    This simple recipe for herb baked tempeh is a flavorful entree that’s wholly worthy of a coveted spot on your holiday table. Plant-based holiday recipe!

    A simple marinade requiring just four pantry staples is all it takes to lend this plant-based protein tons of sweet, savory, and comforting flavor.  And all you'll need for the entire recipe is a block of tempeh, some grapeseed oil, apple cider vinegar, maple syrup, tamari (regular soy sauce works too), and a blend of your favorite fresh herbs.  (My vote? A blend of fresh rosemary, thyme, and sage.)

    This simple recipe for herb baked tempeh is a flavorful entree that’s wholly worthy of a coveted spot on your holiday table. Plant-based holiday recipe!

    Roasting this tempeh is a process that meat-eaters are sure to be familiar with.  Just brush tempeh with the marinade, toss fresh herbs on top, and roast until golden brown and aromatic.

    This simple recipe for herb baked tempeh is a flavorful entree that’s wholly worthy of a coveted spot on your holiday table. Plant-based holiday recipe!

    When I say aromatic, I mean aromatic.  This is the type of dish you'll want to toss in the oven right as your guests begin to arrive.  I want to lock up the smells and hold onto them forever.

    This simple recipe for herb baked tempeh is a flavorful entree that’s wholly worthy of a coveted spot on your holiday table. Plant-based holiday recipe!

    I'm all about the flavor when it comes to holiday cooking but I also can't help but appreciate the nutritional value of this protein-packed recipe.  (Tempeh has about as much of the important macronutrient as turkey.)

    This simple recipe for herb baked tempeh is a flavorful entree that’s wholly worthy of a coveted spot on your holiday table. Plant-based holiday recipe!Serve this sweet and savory vegetarian entree alongside quinoa or brown rice and a blend of roasted root vegetables for a delicious holiday spread that will keep both vegans and meat-eaters happy.  
    This simple recipe for herb baked tempeh is a flavorful entree that’s wholly worthy of a coveted spot on your holiday table. Plant-based holiday recipe!

    [clickToTweet tweet="For a #vegetarian holiday entree, try this sweet + savory herb roasted tempeh!" quote="For a vegetarian holiday entree, try this sweet + savory herb roasted tempeh!"]

    This simple recipe for herb baked tempeh is a flavorful entree that’s wholly worthy of a coveted spot on your holiday table.

    Sweet and Savory Maple Herb Roasted Tempeh

    This simple recipe for herb baked tempeh is a flavorful entree that’s wholly worthy of a coveted spot on your holiday table.
    3.65 from 42 votes
    Print Pin Save Saved! Rate
    Course: entree
    Cuisine: Christmas, gluten-free, Holiday, Thanksgiving, vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 2 -3
    Author: Stephanie McKercher, RDN

    Ingredients

    • 1 block tempeh sliced into three equal squares
    • 1 tablespoon grapeseed oil
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 1 tablespoon tamari or soy sauce use gluten-free tamari if needed
    • 12-16 sprigs fresh herbs I used a blend of rosemary, thyme, and sage
    • Extra virgin olive oil for serving optional

    Instructions

    • Preheat oven to 375º F and line a baking sheet with parchment paper or foil. Spread tempeh squares on baking sheet and set aside.
    • Whisk together grapeseed oil, apple cider vinegar, maple syrup, and tamari/soy sauce in a small mixing bowl and then brush mixture generously onto each side. Spread sprigs of fresh herbs on top and place baking sheet on center rack of oven. Roast until golden brown and aromatic, about 30 minutes.
    • Remove tempeh from oven and transfer to a serving dish. Drizzle with extra virgin olive oil before serving if desired.

    Notes

    This post was originally published 11/2015 and has been adapted and updated.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    What are your favorite holiday entrees?

    « BBQ Jackfruit Squash Bowls with Creamy Kiwi Lime Sauce
    Harissa Roasted Carrots & Chickpeas with Pomegranate, Tahini & Dukkah »
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    Comments

    1. Nicholas Scavullo says

      November 17, 2020 at 9:44 am

      is the grapeseed oil necessary or would a substitute be acceptable

      Reply
      • Stephanie McKercher, RDN says

        November 23, 2020 at 10:57 am

        Hi Nicholas, you can substitute whatever oil you usually like to use for cooking. Thanks!

        Reply
    2. Corinne says

      October 09, 2017 at 5:16 am

      1 star
      Mine was too dry and tough. I tried making it a second time, cooking it in the sauce instead of brushing it over, but same result.
      Soy sauce is also overpowering and wasn't really a Thanksgiving flavor.

      Reply
      • Stephanie McKercher, RDN says

        October 25, 2017 at 8:09 am

        Thanks for the feedback, Corinne. You may find the texture more appealing if you steam the tempeh first. And definitely feel free to use salt instead of soy sauce—I can't get enough of that umami flavor. 🙂

        Reply
    3. Janice says

      December 04, 2016 at 5:46 am

      This recipe could please even the most ardent carnivore! Planning to make it for my vegan friend... and me!

      Reply
      • Stephanie McKercher, RDN says

        January 13, 2017 at 8:36 am

        Yay, thanks Janice! I hope you and your friend both enjoy!:)

        Reply
    4. Chelsey says

      December 02, 2016 at 6:19 pm

      Always looking for another tempeh recipe! This looks almost too pretty to eat!

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:42 pm

        Thanks Chelsey! Please do eat it though, that's the best part! 😛

        Reply
    5. Lauren Grant | Zestful Kitchen says

      December 02, 2016 at 1:46 pm

      Ok, first off, these photos are oh-so stunning! And secondly, yum! You ahve some incredible flavor combinations going on here!

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:41 pm

        Thanks so much Lauren! 🙂

        Reply
    6. Lauren O'Connor says

      December 02, 2016 at 9:50 am

      Looks gorgeous and love the infusion of thyme, sage, rosemary. This actually inspires me to give Tempeh a second try.
      : )

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:40 pm

        haha thanks so much Lauren! I really hope I can change your mind about tempeh, its my favorite! 🙂

        Reply
    7. Jodi @ Create Kids Club says

      December 02, 2016 at 9:07 am

      This dish looks so beautiful and I bet it tastes just as good and it looks. I have to admit, I have never made tempeh, but I may just need to give it a try!

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:40 pm

        I totally think you should try tempeh Jodi! But even if you don't, this same recipe would still be great with tofu, salmon, or root veggies instead of tempeh. Enjoy! 🙂

        Reply
    8. Martha says

      December 02, 2016 at 8:28 am

      I'll have to try tempeh roasted. Great idea! Love your assortment of herbs and the photos.

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:37 pm

        Thanks so much Martha! Roasted tempeh is delicious, I can't wait to here how you like it!

        Reply
    9. Kelly Jones says

      December 02, 2016 at 8:25 am

      Sage is just my absolute favorite right now! I have yet to cook tempeh on my own at home but this seems super easy!

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:36 pm

        It is so easy, Kelly, you have to try it ASAP! Let me know how it goes! 🙂

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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