Grilled Tempeh with Caramelized Leek and Balsamic Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour and impresses everyone at the table. Tempeh is such a fantastic protein that's packed with probiotics for digestive health, and when you grill it with those caramelized leeks and a gorgeous balsamic glaze, it becomes something really special. The sweet and savory flavors work beautifully together, and honestly, the whole thing is straightforward enough that even if you're new to cooking with tempeh, you'll feel like a pro. It's comforting, elegant, and totally worth making again and again.
Ella x
Ingredients
- 2 blockstempeh(cut into 1/2-inch thick slabs)
- 4 mediumleeks(white and light green parts, halved lengthwise and sliced into 2-inch pieces)
- 237 mlbalsamic vinegar
- 2 tablespoonsmaple syrup
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlvegetable broth
Detail level
Instructions
- 1
Steam the tempeh slabs for 10 minutes to soften and reduce bitterness. Remove and pat dry with paper towels.
Tip: Steaming makes the tempeh more receptive to marinades and prevents it from drying out during grilling.
- 2
In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, smoked paprika, thyme, salt, and pepper. Rub this mixture onto both sides of each tempeh slab and let sit for 10 minutes.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Grill the tempeh for 4-5 minutes per side until golden char marks appear. Transfer to a plate.
Tip: Don't move the tempeh around too much—let it sit to develop a nice crust before flipping.
- 4
In the same grill pan, add remaining 2 tablespoons olive oil over medium heat. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until soft and caramelized.
Tip: Allow the leeks to sit undisturbed between stirs to develop golden color and sweetness.
- 5
Pour the vegetable broth into the pan with the leeks and scrape up any browned bits. Simmer for 3-4 minutes until the leeks are very tender.
- 6
In a separate small saucepan, combine balsamic vinegar and maple syrup. Bring to a gentle simmer and reduce for 5-7 minutes until it becomes thick and syrupy. Remove from heat.
Tip: The glaze should coat the back of a spoon when ready—it will thicken more as it cools.
- 7
Arrange the grilled tempeh on serving plates and top with the caramelized leeks and their cooking liquid. Drizzle with the balsamic glaze.
Tip: Serve warm with crusty bread or alongside roasted root vegetables for a complete meal.
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