This is the second recipe I’m sharing from my new cookbook, The Simple Vegan Kitchen! The cookbook is now out, and you can grab your copy here or from your local bookstore!
I’ve always enjoyed exploring new-to-me flavor combinations, and this Miso-Dijon Glazed Tempeh Bowl is no exception. If you’ve never had miso paste before, it’s a fermented soybean paste that has a salty, savory, umami flavor. Miso paste is also a great source of probiotics, which help us maintain good gut health. There are lots of different types of miso paste, but I’ve used white miso paste in this recipe since it has the mildest flavor. While this recipe says it takes just over one hour to make, 30 minutes is inactive time when the tempeh is marinating, and another 20 minutes is spent cooking the ingredients in the oven. Feel free to eat this tempeh bowl with rice, quinoa or another grain to make it more filling.
What is tempeh?
Tempeh originated in Indonesia and is made from fermented soy beans that have been formed into a block. It has a nutty, earthy fermented flavor. Once steamed it absorbs the flavor of whatever it’s cooked with, which is why I love pairing it with this miso-dijon marinade.
How do I cook tempeh?
The best way to cook tempeh is to steam it first. This decreases some of the bitter taste and allow the other flavors that you cook it in to seep in. I recommend steaming the tempeh for 5-10 minutes before marinating.
After steaming, tempeh takes on the flavor of whatever you cook it in. Because of this, I like to marinate tempeh for 20-30 minutes in a delicious marinade (like this miso-dijon one!) before cooking.
If you want to combine the steaming and marinating process into one, I teach you how to do this in my Smoky Tempeh Recipe. However, that method won’t work for this recipe, since we’re baking it!
Can you sub tempeh with anything?
If you don’t like the taste of tempeh feel free to sub with tofu instead. Fair warning, I haven’t personally tried this substitution, so you may need to adjust quantities!
How to make this Maple Dijon Tempeh Bowl
- Steam your tempeh in 1 inch (2.5 cm) of water for 8 to 10 minutes. Steam- ing the tempeh helps to remove the bitterness and helps the tempeh absorb the marinade better.
- Cut your tempeh block in half widthwise, so you have two thinner rectan- gles of tempeh. Cut each of those rectangles into 16 triangles, leaving you with 32 triangles of tempeh.
- In a large bowl, whisk together 2 tablespoons (30 ml) of olive oil, the miso paste, Dijon mustard, maple syrup, rice vinegar and soy sauce. Place the tempeh in the bowl, toss to coat it, cover it and let it marinate for 30 minutes in the fridge.
- Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
- In a large bowl, toss together the bell pepper, broccoli, remaining tablespoon (15 ml) of olive oil, garlic powder and salt.
- Once the tempeh has been marinated, place it on the baking sheet, spac- ing it out evenly. Reserve the remaining marinade. Spread the bell pepper and broccoli on a baking sheet, too, and put everything in the oven for 20 minutes, flipping halfway through, until the tempeh is golden brown on each side.
- Add 1 to 2 tablespoons (15 to 30 ml) of water to the leftover marinade to drizzle on top of the tempeh and veggies once they’re done cooking.
- Refrigerate leftovers in an airtight container for up to 4 days.
Storing leftovers
Refrigerate leftovers in an airtight container for up to five days.
Recipe notes
- I recommend pairing this Dijon-Miso Tempeh Bowl with a grain (rice, couscous, or quinoa would all work well!) to make it a heartier meal.
- If you don’t steam the tempeh beforehand you’ll be left with bitter tasting tempeh.
I hope you love this Miso-Dijon Glazed Tempeh Bowl as much as I do! If you make it make sure to share with me on Instagram, TikTok and Pinterest!, and don’t forget to grab your copy of The Simple Vegan Kitchen!
Miso-Dijon Glazed Tempeh Bowl
Ingredients
- 1 block (250g) tempeh
- 3 tbsp (45 ml) olive oil, divided
- 3 tbsp (51 g) white miso paste
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) rice vinegar
- 1/2 tbsp (7 ml) soy sauce
- 1 yellow bell pepper, sliced
- 2 cups (182 g) broccoli florets
- 1 tsp garlic powder
- 1/4 tsp salt
Instructions
- Steam your tempeh in 1 inch (2.5 cm) of water for 8 to 10 minutes. Steaming the tempeh helps to remove the bitterness and helps the tempeh absorb the marinade better.
- Cut your tempeh block in half widthwise, so you have two thinner rectan- gles of tempeh. Cut each of those rectangles into 16 triangles, leaving you with 32 triangles of tempeh.
- In a large bowl, whisk together 2 tablespoons (30 ml) of olive oil, the miso paste, Dijon mustard, maple syrup, rice vinegar and soy sauce. Place the tempeh in the bowl, toss to coat it, cover it and let it marinate for 30 minutes in the fridge.
- Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
- In a large bowl, toss together the bell pepper, broccoli, remaining tablespoon (15 ml) of olive oil, garlic powder and salt.
- Once the tempeh has been marinated, place it on the baking sheet, spac- ing it out evenly. Reserve the remaining marinade. Spread the bell pepper and broccoli on a baking sheet, too, and put everything in the oven for 20 minutes, flipping halfway through, until the tempeh is golden brown on each side.
- Add 1 to 2 tablespoons (15 to 30 ml) of water to the leftover marinade to drizzle on top of the tempeh and veggies once they’re done cooking.
- Refrigerate leftovers in an airtight container for up to 4 days.
More dinner recipes you’ll love
Vegan BBQ Soy Curl Bowl with Creamy Ranch Dressing
Warm Winter Vegan Salad with Maple Dijon Dressing
Lemon, Rosemary & White Bean Soup [Vegan]
Vegan Butternut Squash Mac and Cheese
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