Sheet Pan Maple Balsamic Tempeh and Vegetables

By Alexandra Caspero on November 14, 2018

I’ve got a weeknight dinner for you in the midst of all the holiday eating chaos. As much as I love baking and spending endless hours in the kitchen this time of year, I also love stocking up on easy weeknight dinners. Slow-cooker, Instant Pot and sheet-pan dinners are getting me through these busy days.

It seems like the moment we roll the clocks back for daylight savings time, I turn into a hermit. Gone are the days when I feel like doing anything after work; I prefer to be home, in my pajamas and asleep by 9PM. There’s just something completely gratifying about hunkering down when it’s cold and dark; like our own form of hibernation.

sheet pan vegan dinner

This sheet pan dinner came out of such a night. I didn’t feel like driving to the store and didn’t have much in my fridge. After a little experimenting, this meal was born. A quick marinade for the tempeh and a generous seasoning of the vegetables. Throw everything on a sheet pan and ta-da, dinner is served.

I really like tempeh, but know that it might be foreign for most of you. If you’re brand new to tempeh, then I actually recommend trying this sausage recipe first as it’s completely fool-proof and you’ll get a better handle on how to manage the texture.

I’d also recommend cubing the tempeh into bite-size pieces; too large and they won’t get crispy and browned on the edges, which is what this recipe is all about. It’s why you want to cook the tempeh first before adding the vegetables. The tempeh only gets better the longer and crispier the edges get.

I can find tempeh at most of my grocery stores and at Trader Joe’s/Whole Foods but if you can’t find it, then substitute in tofu instead. Marinade it in the same way, then bake it along with the vegetables.

sheet pan maple balsamic tempeh and vegetable dinner

This meal is hearty enough to enjoy on it’s own, or pair with your favorite grain or salad. I served this with couscous and it was delicious, especially if you make extra marinade sauce to drizzle on top!

Enjoy! xo

sheet pan vegan dinner

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sheet pan vegetable dinner

Sheet Pan Maple Balsamic Tempeh and Vegetables

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, sheet pan, vegan, gluten-free
  • Method: Oven
  • Cuisine: vegan, glutenfree, dinner

Description

Sheet Pan Maple Balsamic Tempeh and Vegetable Dinner! If you’re looking for a delicious sheet pan vegan dinner, then this is it! Roasted maple balsamic tempeh with tender fall vegetables.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, sheet pan, vegan, gluten-free
  • Method: Oven
  • Cuisine: vegan, glutenfree, dinner
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, sheet pan, vegan, gluten-free
  • Method: Oven
  • Cuisine: vegan, glutenfree, dinner
Scale

Ingredients

Maple Balsamic Tempeh

  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoons 100% pure maple syrup
  • 1 tablespoon freshly chopped sage leaves (or 1 teaspoon dried sage)
  • 1/4 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free version)
  • 8 ounces tempeh, cubed

Sheet Pan Vegetables

  • 6 cups peeled and cubed butternut squash (about 1 pound)
  • 3 large shallots, peeled and chopped
  • 2 cups trimmed and halved brussels sprouts (about 8 ounces)
  • 3 carrots, peeled and sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce (or tamari)
  • 1 teaspoon dijon mustard

Instructions

  1. Preheat oven to 425 degrees F. Lightly spray a baking sheet and set aside.
  2. Toss the tempeh with all of the ingredients for the maple-balsamic sauce: olive oil, mustard, maple syrup, thyme, sage, balsamic vinegar and soy sauce. Add to the baking sheet and cook for 10 minutes.
  3. While the tempeh is cooking, toss together the vegetables (squash, shallots, sprouts, carrots) with olive oil and salt and pepper.
  4. Remove the baking sheet from the oven and add the vegetables, spreading out in an even layer as much as possible. Bake for 25 more minutes, or until vegetables are almost tender.
  5. Whisk together the remaining maple syrup, balsamic, soy sauce and dijon mustard. Drizzle over the vegetables and return back to the oven and cook another 5 minutes.
  6. We love this as is, but it’s also delicious with any grain of choice!

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Evon
      December 31, 2020 AT 11:49 am

      We really enjoyed this recipe, the flavors were fabulous. It was a little dry to us, not in a bad way, because it was so deliciously seasoned, can you suggest what you would do to moisten it up? (I am guessing it was cooking error, I added more veg by weight,)

    2. Myriam Gendron-Dupont
      March 16, 2020 AT 8:22 pm

      This was exactly the recipe I was looking for! I happened to have butternut squash, Brussel sprouts, tempeh and carrots on hand. Used a chopped sweet onion in place of the shallots; a few whole garlic cloves would have been a great addition! I ended up marinating the tempeh for about 30 minutes before baking. Used a silicon mat and it does bubble and darken, but you want that, that’s what gives it the lovely color and flavor. I followed the baking directions exactly and it turned out perfect. I used Bragg liquid aminos in place of soy sauce. Served with brown rice with a bit more Bragg. Yummy!! Husband devoured it!! Thank you for the great recipe!

    3. JOSIE
      September 29, 2019 AT 5:04 am

      I made this today with the veg I had on hand (peppers, courgette, carrots, potatoes, sweet potato & onion). I also used tofu instead of tempeh & I marinated it overnight. It was DELICIOUS & so easy to make. A definate keeper!

      1. Alex
        October 1, 2019 AT 8:29 am

        So glad you liked it, thanks Josie!

    4. Allison Hunt
      May 6, 2019 AT 6:47 pm

      Great recipe, but my tempah burned on the baking sheet, any suggestions?

      1. Alex
        May 9, 2019 AT 5:55 am

        Oh no! Next time I’d recommend making sure your baking sheet is greased or using a silpat to prevent sticking. Did the rest of the vegetables burn as well, or just the tempeh?

    5. Sophie Anderson
      November 23, 2018 AT 6:05 pm

      Bookmarked! I love tempeh and have been trying to compile a list of yummy recipes to make on the regular.. this definitely makes the cut! thank you for sharing! can’t wait to try it at home and report back with my results!

      1. Alex
        November 24, 2018 AT 11:48 am

        Thanks Sophie! Let me know what you think!

        1. Sophie Anderson
          November 25, 2018 AT 8:40 pm

          It’s totally delish! My kids usually hate vegetables but AMAZING! they enjoy the dish and asked me make vegetable dishes only like this way. LOL!!!

          1. Alex
            November 26, 2018 AT 11:54 am

            Yay!!! So glad you liked it- thanks Sophie!