Balsamic Tempeh Vegetables Stew
A wholesome, one-pan vegan dinner featuring protein-rich tempeh and tender fall vegetables, roasted in a sweet and tangy maple-balsamic glaze. Quick, easy, and perfect for meal prep or weeknight dinners, this dish delivers bold flavor, minimal cleanup, and satisfying nutrition.
Equipment
- 1 sheet pan (large)
- Measuring spoons
- Knife and cutting board
- Mixing bowls
- whisk
Ingredients
Maple Balsamic Tempeh
- 8 ounces tempeh cubed
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon 100% pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried sage)
- 1/4 teaspoon dried thyme
Sheet Pan Vegetables
- 1 pound butternut squash peeled and cubed (≈ 6 cups)
- 3 large shallots peeled and chopped
- 8 ounces Brussels sprouts trimmed and halved (≈ 2 cups)
- 3 medium carrots peeled and sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Dijon mustard
Instructions
- Prepare Your Oven and Sheet Pan: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting both tempeh and vegetables evenly. Lightly coat a large sheet pan with cooking spray or a thin layer of olive oil. This prevents sticking and helps achieve a golden-brown, caramelized finish on the tempeh and vegetables. Set the sheet pan aside while you prepare the ingredients.
- Mix Maple-Balsamic Tempeh Marinade: In a medium mixing bowl, combine 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 tablespoon balsamic vinegar, 1 tablespoon soy sauce (or tamari for gluten-free), fresh or dried sage, and 1/4 teaspoon dried thyme. Whisk thoroughly until the mixture forms a smooth, slightly thick glaze. This will coat the tempeh with sweet, tangy, and herby flavors.
- Marinate the Tempeh Cubes: Add the 8 ounces of cubed tempeh to the bowl with the maple-balsamic marinade. Using a spatula or your hands, toss the tempeh gently but thoroughly to ensure each piece is evenly coated with the flavorful sauce. Let it sit for 5–10 minutes if time allows, so the tempeh absorbs more of the glaze and develops deeper flavor during roasting.
- Roast Tempeh Initial Phase: Spread the marinated tempeh evenly across the prepared sheet pan, making sure the cubes aren’t crowded. Place the pan in the preheated oven and roast for 10 minutes. This initial cooking phase helps the tempeh start browning and developing a firm texture while the vegetables are being prepared.
- Prepare the Sheet Pan Vegetables: While the tempeh is roasting, prepare the vegetables. Peel and cube 1 pound of butternut squash, peel and slice 3 medium carrots, chop 3 large shallots, and trim and halve 8 ounces of Brussels sprouts. Place all the vegetables in a large mixing bowl. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper, and toss everything together until the vegetables are evenly coated.
- Combine Tempeh and Vegetables on Sheet Pan: Carefully remove the sheet pan with the partially roasted tempeh from the oven. Add the prepared vegetables to the pan, spreading them out evenly around and between the tempeh cubes. The goal is to create a single layer so everything roasts evenly and develops a caramelized exterior.
- Roast Tempeh and Vegetables Together: Return the sheet pan to the oven and roast for 25 minutes. Check the vegetables halfway through and give them a gentle stir to ensure even cooking. By the end of this step, the vegetables should be tender but still slightly firm, and the tempeh should be golden brown.
- Prepare Maple-Balsamic Drizzle: While the vegetables finish roasting, whisk together the finishing glaze: 1 tablespoon maple syrup, 1 tablespoon balsamic vinegar, 1 tablespoon soy sauce (or tamari), and 1 teaspoon Dijon mustard in a small bowl. This glaze will enhance the sweetness and tanginess of the roasted vegetables.
- Drizzle and Finish Roasting: Remove the sheet pan from the oven once the vegetables are nearly tender. Drizzle the maple-balsamic mixture evenly over the tempeh and vegetables. Return the pan to the oven for an additional 5 minutes to allow the glaze to caramelize slightly, enhancing both flavor and appearance.
- Serve and Enjoy: Carefully remove the sheet pan from the oven and let it cool slightly for 2–3 minutes. Serve the roasted tempeh and vegetables as-is for a complete meal, or pair with your favorite grain, such as quinoa, rice, or couscous. Enjoy a colorful, nutrient-packed, protein-rich sheet pan dinner that’s both satisfying and wholesome!
Notes
- For evenly roasted vegetables, cut all pieces to a similar size so they cook at the same rate.
- Tempeh can be steamed for 10 minutes before roasting to soften it and reduce bitterness.
- Use fresh herbs when possible—they add brightness and elevate the flavor of the glaze.
- Don’t overcrowd the sheet pan; giving vegetables room ensures proper caramelization rather than steaming.
- This recipe is flexible—swap vegetables with what’s in season or on hand, such as sweet potatoes, bell peppers, or zucchini.
- Leftovers reheat well and can be enjoyed cold in salads, wraps, or grain bowls.
