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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.

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

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

Find it online: https://thefamilycooking.com/balsamic-glazed-tempeh-sheet-pan/