The following recipe is excerpted from Gena Hamshaw’s new cookbook, The Vegan Week. Gena Hamshaw is a registered dietitian nutritionist, recipe developer, and the author of Food 52 Vegan (2017) and Power Plates (2018). She shares vegan recipes on her blog, The Full Helping, which she has written since 2009. Gena lives in New York City. If she’s not working, cooking, or baking, then she’s probably on her yoga mat.
Table of Contents
Balsamic Tempeh
Unlock the secret to flavor-packed, plant-based perfection with our Balsamic Glazed Tempeh Cubes recipe. Dive into the world of culinary innovation as we guide you through each step of this delectable dish. Discover the art of caramelization as these marinated wonders are baked to a golden, crispy finish. The result? An irresistible symphony of tastes and textures that’ll leave your taste buds craving more. These versatile cubes are perfect for snacking, elevating salads, or adding a protein-packed punch to your favorite bowls.
Ingredients You’ll Need
- Tempeh
- Balsamic vinegar
- Tamari, Bragg Liquid Aminos, or soy sauce
- Maple syrup
- Avocado oil
- Garlic powder
How To Make This Recipe
Step 1: Steaming
Fill a large pot with a few inches of water and fit it with a steamer basket. Bring the water to a boil, then lower it to a simmer. Place the tempeh in the steamer basket, cover the pot, and steam for 10 minutes.
Step 2: Marinating
While the tempeh is steaming, in an airtight storage container that’s big enough to hold all the tempeh, whisk together the vinegar, tamari, maple syrup, oil, and garlic powder (up to 1⁄2 teaspoon if you prefer a stronger garlic flavor). Add the steamed tempeh, cover the container with a tight lid, and shake the container to evenly coat the tempeh with the marinade. Allow the tempeh to marinate in the fridge for at least 1 hour and up to overnight.
Step 3: Bake and Serve!
Preheat your oven to 375°F / 190°C and line a baking sheet with parchment paper. Remove the tempeh from the marinade with tongs or a slotted spoon, letting the excess drip off, and then transfer it to the sheet, reserving the marinade. Bake the tempeh cubes for 10 minutes. Remove the tempeh from the oven and brush the tops with the reserved marinade. Flip the cubes and return the sheet to the oven. Bake until crispy at the edges, 10 to 15 minutes more. Use right away or store the tempeh in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 weeks.
Balsamic Tempeh – Recipe Card
Balsamic Tempeh
Ingredients
- One 7.5-ounce/ 215g block tempeh cut into 1-inch/ 2.5cm cubes
- 6 tablespoons / 90ml balsamic vinegar
- 2 tablespoons tamari Bragg Liquid Aminos, or soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons refined avocado oil
- 1/4 to 1/2 teaspoon garlic powder
Instructions
- Fill a large pot with a few inches of water and fit it with a steamer basket. Bring the water to a boil, then lower it to a simmer. Place the tempeh in the steamer basket, cover the pot, and steam for 10 minutes.
- While the tempeh is steaming, in an airtight storage container that’s big enough to hold all the tempeh, whisk together the vinegar, tamari, maple syrup, oil, and garlic powder (up to 1⁄2 teaspoon if you prefer a stronger garlic flavor)
- Add the steamed tempeh, cover the container with a tight lid, and shake the container to evenly coat the tempeh with the marinade. Allow the tempeh to marinate in the fridge for at least 1 hour and up to overnight.
- Preheat your oven to 375°F / 190°C and line a baking sheet with parchment paper. Remove the tempeh from the marinade with tongs or a slotted spoon, letting the excess drip off, and then transfer it to the sheet, reserving the marinade.
- Bake the tempeh cubes for 10 minutes. Remove the tempeh from the oven and brush the tops with the reserved marinade. Flip the cubes and return the sheet to the oven. Bake until crispy at the edges, 10 to 15 minutes more.
- Use right away or store the tempeh in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 weeks.
Reprinted with permission from The Vegan Week by Gena Hamshaw, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. Click here to purchase a copy of the book.
Please note that this site contains affiliate links and we may earn a commission if you make a purchase through those links at no extra cost to you.
Did you love this recipe? Please consider leaving a comment and a ⭐️⭐️⭐️⭐️⭐️ star rating below. Thank you!
About the Cookbook
The Vegan Week, Ten Speed Press, 2022
When life gets busy, meal prep is the fix that enables you to have flavorful, nourishing meals all week long. Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.
The book makes it simple for you to put a weekday meal together in minutes. With its well-rounded make-ahead dishes and pantry staples, it provides delicious food and nutritional balance for busy folks who love to eat well. Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend. No matter how hectic life becomes, this roadmap to preparing and savoring vegan food regularly will set you up for a fulfilling week ahead.
SAVE/PIN/SHARE THIS RECIPE
More Vegan Recipes You Might Like
If you enjoyed this recipe, you might also like this Fudgy Vegan Brownies by the same author. Click here for the recipe.
Connect with Gena Hamshaw on Instagram (@TheFullHelping) and find even more delicious recipes on TheFullHelping.com.
