Are you constantly searching for quick vegan meals that don’t skimp on the protein?
Then stop scrolling, because this Maple-Glazed Tempeh and Brussels Sprouts dish is about to become your weekly savior.
This recipe is a masterclass in contrasts: the savory, nutty richness of protein-packed tempeh coated in a sticky-sweet, tangy maple glaze, paired with perfectly caramelized, slightly bitter Brussels sprouts. Roasting everything together on one sheet pan means minimal cleanup (score!) and maximum flavor development. Plus, it’s naturally gluten-free and a fantastic source of plant-based fiber.
Let’s dive into how to make this delicious, healthy weeknight dinner!
How To Make Perfect Maple-Glazed Tempeh with Brussels Sprouts
You won’t believe how easy it is to get this high-protein vegan dinner on the table. We’re keeping it simple and using just one pan!
Oven Prep & Sprouts Head Start: Get your oven cranked up to 400°F (200°C) and line a large baking sheet with parchment paper. This is your secret weapon for easy cleanup! Toss those halved Brussels sprouts with 1 Tbsp of oil, salt, and pepper, then spread them out on the sheet. Pop them in the oven for 10-15 minutes while we make the magic glaze.
Whisk the Magic Glaze: In a small bowl, whisk together the maple syrup, tamari, apple cider vinegar, garlic powder, and a dash of Sriracha (if you like a little heat!). This sticky, tangy glaze is what makes the whole dish sing!
Glaze the Tempeh: While the sprouts are roasting, toss your cubed tempeh with about two-thirds of the glaze mixture. Gently coat those protein cubes! Be sure to reserve the rest of the glaze—it’s for finishing.
Combine & Conquer: Pull the sheet pan out of the oven. Move the partially cooked sprouts to one side. Add your maple-glazed tempeh to the empty side, making sure everything is spaced out. Space equals crispiness!
Final Roast & Toss: Slide the pan back in for another 15-20 minutes. About halfway through, give the tempeh and sprouts a good toss to ensure they’re all getting that perfect caramelization. They’re done when the sprouts are tender-crisp and the tempeh is gloriously sticky and brown.
The Grand Finish: Right when they come out of the oven, drizzle that little bit of reserved fresh glaze over the whole pan. This keeps the flavor bright and shiny! Serve immediately and prepare to be obsessed.
19g Protein! Easy Maple-Glazed Tempeh | The Best Vegan Dinner Recipe
Course: MainDifficulty: Easy4
servings10
minutes30
minutes350
kcal19
gramsIngredients
Protein & Veggies:
1 (8-ounce) block Tempeh, organic (cut into 1-inch cubes)
1.5 pounds Brussels Sprouts (trimmed and halved)
2 Tablespoons Olive Oil (or avocado oil), divided
Salt & Black Pepper, to taste
For the Maple Glaze:
1/4 cup Pure Maple Syrup
3 Tablespoons Tamari (use soy sauce if not strictly gluten-free)
1 Tablespoon Apple Cider Vinegar
1 teaspoon Garlic Powder
1/2 teaspoon Sriracha or chili flakes (optional, for a little kick)
Directions
- Prep the Tempeh and Sprouts (The Key to Crispiness!): Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the halved Brussels sprouts with 1 Tablespoon of olive oil, a good pinch of salt, and pepper. Spread them evenly on one side of the prepared baking sheet.
- Make the Maple Glaze: In a small bowl, whisk together the maple syrup, tamari, apple cider vinegar, garlic powder, and sriracha/chili flakes until fully combined. This is the magic!
- Roast the Sprouts: Place the baking sheet with the Brussels sprouts into the preheated oven for 10-15 minutes. This head start ensures the sprouts are tender and caramelized, not mushy.
- Glaze the Tempeh: While the sprouts roast, add the cubed tempeh to the bowl you used for the sprouts. Pour about 2/3 of the maple glaze mixture over the tempeh and gently toss to coat. Reserve the remaining glaze.
- Combine and Roast: Remove the baking sheet from the oven. Carefully push the partially cooked sprouts to one side. Add the glazed tempeh and the remaining 1 Tablespoon of olive oil to the empty side of the pan. Toss the tempeh right on the pan to distribute the oil and glaze.
- Final Bake: Return the sheet pan to the oven and roast for another 15-20 minutes. Halfway through (about 10 minutes), toss the tempeh and sprouts together on the pan to mix the flavors and ensure even browning. The tempeh should be golden and sticky, and the sprouts should be tender-crisp.
- Serve: Drizzle the remaining 1/3 of the reserved glaze over the hot tempeh and sprouts right before serving. Serve immediately over quinoa, rice, or mixed greens!
Notes
- The following values are estimates based on the ingredients and serving size provided and may vary slightly based on specific product brands.
If you liked this recipe you may also like mine Vegan Sandwich With Tempeh.
Tips and Variations for Perfect Maple-Glazed Tempeh
Want to make this dish even better, tweak it for your taste, or prepare it ahead of time? I’ve got you covered with my favorite kitchen hacks!
✨Tips for the Best Results
Steam the Tempeh First (Pro Tip!): For the absolute best flavor absorption, try steaming your cubed tempeh for about 10 minutes before tossing it in the glaze. This removes any slight bitterness and opens up the tempeh’s texture like a sponge for that sweet-and-savory sauce!
Don’t Skimp on Space: When you place the tempeh and sprouts on the sheet pan, make sure they have room to breathe. Crowding the pan leads to steaming, and we want crispy, caramelized edges! If your sheet pan is small, use two.
Finish Strong: The secret to that glossy, bright flavor is the reserved glaze. Drizzling that unbaked, fresh glaze on the piping hot dish at the very end is non-negotiable!
🌶️ Flavor Variations
Ginger-Lime Glaze: Swap the apple cider vinegar for fresh lime juice and add 1 teaspoon of grated fresh ginger to the glaze mix. This gives it a brighter, more zesty Asian-inspired flavor profile!
Smoky Heat: Add 1/2 teaspoon of smoked paprika to your maple glaze. It pairs wonderfully with the earthiness of the sprouts and gives the tempeh a delightful smoky depth.
Different Veggies: This recipe is super flexible! Try swapping out the Brussels sprouts for broccoli florets, chunks of butternut squash, or even chopped carrots. Just remember to cut the firmer veggies small and give them the same 10-minute head start in the oven.
❄️ Storage and Meal Prep
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. This dish holds up beautifully, making it perfect for office lunches!
Reheating: To keep the best texture, reheat your leftovers in a toaster oven or on a sheet pan in a 350°F (175°C) oven for 5–7 minutes. If you’re short on time, the microwave works too—just know the sprouts might lose a little crispness.
Make-Ahead Glaze: The maple glaze can be whisked together and stored in a jar in the fridge for up to a week. This shaves a few minutes off your prep time!
