Roasted Tempeh with Mushroom and Garlic Herb Glaze

Instructions

1. 1

   Preheat your oven to 425°F. Line two large baking sheets with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and helps the tempeh and mushrooms roast evenly.

2. 2

   Cut the tempeh into roughly 1-inch cubes and spread them on one prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss until evenly coated.

   Tip: Roasting tempeh first helps it develop a crispy exterior before combining with the mushrooms.

3. 3

   Place the tempeh in the oven and roast for 15 minutes, stirring halfway through, until the edges begin to turn golden brown.

   Tip: Don't skip this step—pre-roasting the tempeh gives it better texture and flavor.

4. 4

   While the tempeh roasts, prepare the mushrooms on the second baking sheet. Toss the halved mushrooms with 2 tablespoons of olive oil, minced garlic, fresh thyme, and rosemary. Season with salt and black pepper.

   Tip: Fresh herbs infuse the mushrooms with aromatic flavor as they roast.

5. 5

   In a small bowl, whisk together soy sauce, balsamic vinegar, sesame oil, maple syrup, and lemon juice to create the glaze.

   Tip: This balanced glaze provides umami depth and a touch of sweetness to complement both the tempeh and mushrooms.

6. 6

   After the tempeh has roasted for 15 minutes, remove it from the oven and add the seasoned mushrooms to the same sheet. Pour the glaze over both the tempeh and mushrooms, tossing gently but thoroughly to coat.

   Tip: Combining them now allows the flavors to meld while they finish roasting together.

7. 7

   Return the baking sheet to the oven and roast for another 15-18 minutes, stirring once halfway through, until the mushrooms are tender and the tempeh is deeply golden and slightly crispy at the edges.

   Tip: The glaze will caramelize and coat everything beautifully as it roasts.

8. 8

   Remove from the oven and let rest for 2 minutes before serving. Taste and adjust seasonings as needed with additional salt, pepper, or lemon juice.