Balsamic Glazed Tempeh Sheet Pan Dinner
Balsamic Glazed Tempeh Sheet Pan Dinner- this grain-free and plant-based recipe offers up nearly 30 grams of protein per serving! Thanks to cooking everything on a sheet pan, clean up is also a breeze. Perfect for a healthy weeknight meal.
While tempeh recipes certainly aren’t the most popular on my site, I enjoy sharing them because they’re such a great healthy option for dinner. Plus when it’s baked as a sheet pan meal, clean up is a breeze which is always a win in my book.
It’s one of my go-to recipes for weeknight meals but I like to switch things up depending on what produce is in season. This version features some of autumn’s best vegetables: butternut squash, red onion, kale (or brussels sprouts!) and potatoes. Served with a savory balsamic tahini sauce, it’s a nourishing meal that will leave you satisfied and feeling great.
Balsamic Glazed Tempeh Sheet Pan Dinner Ingredients
- Seasonal Vegetables– I like to use cubed butternut squash, red onion, potatoes, and brussels sprouts or kale for a nice mix of healthy and filling vegetables.
- Tempeh– I recommend using organic tempeh when possible. If you try to avoid soy, Hempe makes an awesome chickpea tempeh that you can order on Amazon.
- Dijon Mustard and Balsamic Vinegar– Used for both the marinade and the dressing, mustard and balsamic create a tangy and slightly sour/sweet flavor that masks the funkiness of the tempeh.
- Tahini– Sesame seed paste has a mild nutty flavor and creamy texture that makes an delicious dressing. It’s also packed full of healthy fats and protein. Depending on how thick the brand you use is, you may need to add more water to help thin the dressing.
How to Make Balsamic Glazed Tempeh Sheet Pan Dinner
The trick to getting tempeh just right is to heat it prior to marinating. This opens the pores, allowing it to absorb all of the flavor in the sauce!
- Bake the tempeh in vegetables in the oven 10 minutes. While that cooks, whisk together the mustard and balsamic vinegar for the marinade and the tahini mixture for the dressing.
- Once the tempeh is hot, (using tongs) transfer it to a bowl and toss with the marinade until it’s evenly coated and absorbed.
- Return the tempeh and vegetables back to the oven for about 15 minutes, until veggies are tender. Serve warm topped with tahini dressing and enjoy!
This is one of my favorite meals to add to our weeknight meal plan because it isn’t too labor intensive. I usually prep the squash and kale or brussels in advance by washing and chopping them then storing everything sealed in the refrigerator until it’s go time.
If you’re looking for more delicious ways to eat tempeh, be sure to check these out:
- Baked BBQ Tempeh
- Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette
- Balsamic Dijon Tempeh Buddha Bowls
- Garlic Herb Baked Tempeh
- BBQ Tempeh Sandwiches with Tangy Apple Slaw
Balsamic Glazed Tempeh Sheet Pan Dinner
For the Sheet Pan Tempeh
- 16 ounces tempeh, cut into 1-inch cubes
- 16 ounces cubed butternut squash
- 1 red onion, cut into 1-inch cubes
- 12 ounces red potatoes, cut into 1-inch cubes
- 1 bunch kale, torn into bite size pieces (or 8 ounces chopped brussels sprouts)
- 2 tablespoons dijon mustard
- 2 tablespoons high heat oil
- 2 tablespoons balsamic vinegar
- Preheat the oven to 400°F then line two baking sheets with parchment paper.
- Arrange the tempeh, squash, onion and potatoes on top then spray or toss with high heat oil. If using brussels instead of kale add them at this point as well. Bake in the oven for 10 minutes. Remove baking sheets from oven and set aside.
- Meanwhile, whisk together the marinade in a measuring cup or small bowl. Using tongs, transfer the tempeh pieces to a large bowl then pour the marinade over top. Toss until evenly coated and allow to sit for at least 5 minutes.
- Transfer marinated tempeh back to the baking sheets, add the kale (if using), then return the sheets to the oven for 15 minutes.
- Prepare the tahini dressing as they continue to bake by whisking everything together in a measuring cup or small bowl. Add water as needed to thin. The amount will vary based on how thick your tahini is. I needed about 3 tablespoons.
- Once the vegetables are golden and tender, remove from the oven. Serve veggies and tempeh warm, drizzle with tahini dressing and enjoy!
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