Roasted Tempeh with Mushroom and Garlic Herb Glaze
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners that comes together in under an hour. The tempeh gets wonderfully crispy while the mushrooms soak up this incredible savory glaze of garlic, fresh herbs, soy sauce, and a touch of maple syrup. I love that tempeh is packed with protein and probiotics for gut health, making this dish as nourishing as it is delicious. What really wins me over is how straightforward it is to pull off, yet it tastes like you spent way more time in the kitchen than you actually did. Just toss everything together, roast it, and you've got an elegant dinner that impresses everyone at the table.
Ella x
Ingredients
- 397 gtempeh(cut into 1-inch cubes)
- ½ kgcremini mushrooms(halved)
- 6garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 3 tablespoonssoy sauce
- 2 tablespoonsbalsamic vinegar
- 4 tablespoonsolive oil
- 1 tablespoonsesame oil
- 1 tablespoonmaple syrup
- ½ teaspoonblack pepper
- ½ teaspoonsea salt
- 1 tablespoonlemon juice
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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