Roasted Tempeh with Parsnip and Maple-Mustard 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 about an hour and feels completely satisfying. Roasted tempeh with parsnip and maple mustard glaze is the kind of dish that proves plant based cooking doesn't have to be complicated or expensive. Tempeh is packed with protein and probiotics that support digestion, so you're getting real nutritional benefit alongside incredible flavor. The sweet maple glaze plays beautifully against the earthy parsnips and nutty roasted tempeh, while fresh thyme and smoked paprika add wonderful depth. Best of all, everything roasts on one sheet pan, which means minimal cleanup and maximum coziness on your table.
Ella x
Ingredients
- 454 gtempeh(cut into 1-inch cubes)
- ¾ kgparsnips(cut into 3-inch wedges)
- 4 tablespoonsolive oil
- 3 tablespoonsmaple syrup
- 2 tablespoonswhole grain mustard
- 1 tablespoonbalsamic vinegar
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried works too)
- ½ teaspoonsmoked paprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlsunflower seeds(for toasting)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the tempeh cubes dry with a clean kitchen towel to help them crisp up during roasting.
Tip: Dry tempeh is key to achieving a golden, crispy exterior.
- 2
On a large rimmed baking sheet, combine the olive oil with minced garlic, thyme, smoked paprika, salt, and pepper. Mix well to create a seasoning paste.
- 3
Add the tempeh cubes and parsnip wedges to the baking sheet. Toss everything thoroughly to coat evenly with the seasoned oil, spreading them in a single layer.
Tip: Arrange in a single layer for even roasting without crowding.
- 4
Roast in the preheated oven for 20 minutes, stirring halfway through, until the parsnips are starting to caramelize and the tempeh is golden brown.
- 5
While the vegetables roast, whisk together the maple syrup, whole grain mustard, and balsamic vinegar in a small bowl until well combined.
Tip: The glaze will add depth and sweetness to balance the earthiness of the parsnips.
- 6
Remove the baking sheet from the oven and drizzle the maple-mustard glaze over the tempeh and parsnips. Toss to coat evenly, then return to the oven for an additional 10-15 minutes until the glaze caramelizes and the edges are crispy.
- 7
Meanwhile, toast the sunflower seeds in a small dry skillet over medium heat for 2-3 minutes, shaking frequently until fragrant and lightly golden.
Tip: Watch them carefully as seeds can burn quickly.
- 8
Remove from the oven and transfer to a serving platter. Garnish with toasted sunflower seeds and fresh chopped parsley just before serving.
Tip: Serve warm while the tempeh is still crispy and the glaze is tacky.
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