Balsamic Glazed Tempeh Sheet Pan

Why You’ll Love This Recipe

This sheet pan recipe is a complete, balanced meal made with minimal effort and maximum flavor. The balsamic glaze caramelizes beautifully as it roasts, coating the tempeh and vegetables in a glossy, savory-sweet finish. It’s packed with protein, fiber, and nutrients, and it’s naturally vegan and gluten-free. Plus, everything cooks on one pan for easy cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Tempeh, sliced into thin rectangles or cubes
• Olive oil
• Balsamic vinegar
• Maple syrup
• Dijon mustard
• Garlic, minced
• Salt and black pepper
• Mixed vegetables (e.g. bell peppers, red onion, zucchini, carrots, or Brussels sprouts)
• Optional: fresh rosemary or thyme, red pepper flakes for heat

Directions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Steam tempeh (optional but recommended) for 10 minutes to reduce bitterness. Pat dry and cut into thin pieces.
3. Whisk together glaze: In a small bowl, mix balsamic vinegar, maple syrup, Dijon mustard, olive oil, garlic, salt, and pepper.
4. Toss vegetables in half of the glaze and spread on the sheet pan.
5. Toss tempeh in the remaining glaze and place on the sheet pan with the vegetables.
6. Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and the tempeh is golden and slightly caramelized.
7. Serve hot, optionally garnished with fresh herbs or a drizzle of extra balsamic.

Servings and timing

This recipe serves 2–3 as a main or 4 as a side. Prep time is 15 minutes, cook time is 25–30 minutes. Total time: approximately 45 minutes.

Variations

• Add grains: Serve over quinoa, couscous, farro, or rice for a more filling meal.
• Use tofu: Swap tempeh for tofu if preferred—press it first for best results.
• Add chickpeas: Toss in a can of drained chickpeas for extra protein and texture.
• Seasonal swap: Use seasonal veggies like sweet potatoes in winter or asparagus in spring.
• Spicy kick: Add crushed red pepper or sriracha to the glaze for heat.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10–15 minutes or microwave in 30-second intervals until heated through. The glaze may thicken when cold but will loosen once reheated.

FAQs

Do I need to steam tempeh first?

Steaming is optional but recommended to reduce bitterness and help the glaze absorb better.

Can I use store-bought balsamic glaze?

Yes, but thin it slightly with olive oil or vinegar to help coat the ingredients evenly.

What vegetables work best?

Bell peppers, zucchini, red onion, carrots, and Brussels sprouts all roast well and pair nicely with balsamic.

Is this recipe gluten-free?

Yes, as long as your tempeh and Dijon mustard are certified gluten-free.

Can I make this ahead of time?

Yes, prep and marinate everything ahead, then roast when ready to serve.

Can I freeze this dish?

It’s best fresh, but you can freeze the roasted tempeh and veggies for up to 2 months. Reheat in the oven for best texture.

Can I double the recipe?

Yes, but use two sheet pans to avoid overcrowding and ensure even roasting.

What if my tempeh is too dry?

Be sure not to overbake, and add a bit of extra glaze or olive oil before serving if needed.

Can I add nuts or seeds?

Yes, toasted walnuts or pumpkin seeds add a great crunch and pair well with the glaze.

What pairs well with this dish?

Serve it over grains, alongside a leafy salad, or with crusty bread to soak up the glaze.

Conclusion

Balsamic Glazed Tempeh Sheet Pan is a vibrant, nutritious meal that proves how satisfying plant-based eating can be. With its bold flavor, hearty texture, and easy one-pan prep, this recipe is perfect for busy weeknights, healthy lunches, or anytime you want a wholesome, no-fuss dinner. Once you try it, it’s sure to become a favorite in your rotation.

Balsamic Glazed Tempeh Sheet Pan

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Balsamic Glazed Tempeh Sheet Pan is a hearty, one-pan vegan meal featuring roasted tempeh and vegetables tossed in a savory-sweet balsamic glaze. Perfect for weeknight dinners or meal prep, it’s flavorful, nutritious, and easy to make.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2–3 servings
• Category: Main Dish
• Method: Sheet Pan
• Cuisine: Plant-Based

Ingredients

• 8 oz tempeh, sliced into thin rectangles or cubes
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 4 cups mixed vegetables (e.g. bell peppers, red onion, zucchini, carrots, Brussels sprouts), chopped
• Optional: fresh rosemary or thyme, red pepper flakes for heat

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Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Optional: Steam tempeh for 10 minutes to reduce bitterness. Pat dry and cut into desired shapes.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, garlic, salt, and pepper to make the glaze.
4. Toss vegetables with half of the glaze and spread them on the prepared sheet pan.
5. Toss tempeh with the remaining glaze and place it on the sheet pan with the vegetables.
6. Roast for 25–30 minutes, flipping everything halfway through, until tempeh is golden and vegetables are tender.
7. Serve hot, optionally garnished with herbs or an extra drizzle of balsamic vinegar.

Notes

• Steam tempeh for milder flavor and better texture absorption.
• Use firm vegetables that roast well, like carrots or Brussels sprouts, for even cooking.
• Make extra glaze to drizzle on top after roasting if desired.

Nutrition

• Serving Size: 1/3 of recipe
• Calories: 320
• Sugar: 8g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 17g
• Cholesterol: 0mg