Grilled Tempeh with Roasted Carrots and Miso-Ginger Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something satisfying but don't have hours to spend cooking. The whole meal comes together in just about an hour, and tempeh is such a budget friendly protein that keeps me full and energized. What I love most is how the miso and ginger glaze brings this umami richness that makes you forget you're eating something plant based. Roasting the carrots until they're caramelized on the edges adds natural sweetness that plays perfectly with the savory, tangy glaze. Tempeh is packed with probiotics and complete proteins, making this dish genuinely nourishing without feeling heavy or complicated.
Ella x
Ingredients
- 2 blocks (8 oz each)tempeh(cut into 1/2-inch thick slabs)
- ¾ kgcarrots(peeled and cut into 2-inch batons)
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1½ tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 2garlic cloves(minced)
- 3green onions(sliced, for garnish)
- 1 tablespoonsesame seeds(for garnish)
- to tastesalt and black pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, toss the carrot batons with 1.5 tablespoons of olive oil, salt, and pepper. Spread them on a grill pan or foil packet and set aside.
Tip: Using a grill pan prevents smaller carrot pieces from falling through the grates.
- 2
In a small bowl, whisk together the miso paste, minced ginger, garlic, soy sauce, maple syrup, rice vinegar, and sesame oil until smooth. This is your glaze base.
Tip: Warm the miso slightly with a splash of hot water if it's too thick to whisk smoothly.
- 3
Lightly brush the tempeh slabs on both sides with the remaining 1.5 tablespoons of olive oil and season with salt and pepper.
Tip: Tempeh has a firm texture that holds up well to grilling, but brushing with oil prevents sticking.
- 4
Place the carrot pan on the grill and cook for 15-18 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Transfer to a serving plate.
Tip: Carrots should have some char marks but still maintain their shape and slight firmness.
- 5
Once the grill is ready, place the tempeh slabs directly on the grates. Grill for 4-5 minutes per side until golden brown grill marks appear.
Tip: Don't move the tempeh too frequently; let it sit for a full 4-5 minutes to develop those attractive char marks.
- 6
In the final minute of grilling the tempeh, brush both sides generously with the miso-ginger glaze and let it caramelize slightly on the grill.
Tip: Adding the glaze at the end prevents it from burning while ensuring it bonds to the tempeh.
- 7
Transfer the glazed tempeh to the plate with the roasted carrots. Drizzle any remaining glaze over the top and garnish with sliced green onions and sesame seeds.
Tip: Serve immediately while the tempeh is still warm for the best texture contrast.
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