Grilled Tempeh with Parsnip and Miso-Ginger 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 delivers restaurant quality results. Grilled tempeh with parsnip and miso ginger glaze is a showstopper that happens to be completely plant based. The tempeh provides a wonderful source of protein and probiotics that support digestion, while the miso paste adds incredible umami depth without any fuss. Roasted parsnips become naturally sweet and caramelized, creating the perfect contrast to the savory ginger glaze. It's the kind of dish that impresses everyone at the table, yet requires minimal skill and basic pantry ingredients you probably already have on hand.
Ella x
Ingredients
- 2 blockstempeh(cut diagonally into 1/2-inch thick slabs)
- ¾ kgparsnips(cut lengthwise into 1/4-inch wedges)
- 3 tablespoonswhite miso paste
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1½ tablespoonsmaple syrup
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil(for grilling)
- 2 clovesgarlic(minced)
- 2 tablespoonswater
- 3 tablespoonssesame seeds(toasted)
- 2scallions(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the tempeh slabs dry with paper towels and lightly brush both sides with vegetable oil, then season with salt and pepper.
Tip: Dry tempeh grills better and develops a nice crust without sticking.
- 2
In a small bowl, whisk together miso paste, minced ginger, garlic, rice vinegar, maple syrup, sesame oil, and water until smooth. Set the glaze aside.
Tip: Make the glaze while the grill heats to save time.
- 3
Toss parsnip wedges with 2 tablespoons of vegetable oil, salt, and pepper on a large plate or cutting board. Arrange them on the grill in a single layer.
Tip: Cut parsnips evenly so they cook at the same rate.
- 4
Grill parsnips for 4-5 minutes per side until they develop golden char marks and are fork-tender inside. Transfer to a serving platter and keep warm.
Tip: Don't move them around too much—let them sit to develop color.
- 5
Place tempeh slabs directly on the grill grates. Grill for 5-6 minutes on the first side without moving them until grill marks appear.
Tip: Tempeh can stick initially; wait until it releases naturally before flipping.
- 6
Flip the tempeh and brush the cooked side generously with the miso-ginger glaze. Grill for another 4-5 minutes until the second side has grill marks and the glaze caramelizes slightly.
Tip: The glaze will darken slightly and create a flavorful crust.
- 7
Brush the top of the tempeh once more with any remaining glaze and transfer to the platter with the parsnips.
Tip: Save a little glaze to drizzle over the finished dish for extra flavor.
- 8
Arrange the grilled tempeh and parsnips on serving plates, sprinkle with toasted sesame seeds and chopped scallions, and serve immediately while still warm.
Tip: The warmth of the vegetables will help release the aroma of the sesame and scallions.
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