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Maple Mustard Tempeh Traybake

Name: Maple Mustard Tempeh Traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: European-inspired
Ingredients: 350 g tempeh, cubed; 500 g baby potatoes, halved; 300 g carrots, chunks; 300 g Brussels sprouts, halved; 2 tbsp olive oil; 2 tbsp Dijon mustard; 2 tbsp maple syrup; 1 tbsp cider vinegar; 1 tbsp tamari; 1 tsp thyme

Caramelised tempeh, roots and sprouts in a sharp maple-mustard glaze.

Vegetarian Vegan Gluten-free (0 ratings)

Prep15 min

Cook40 min

Total55 min

Serves4

DifficultyMedium

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Caramelised tempeh, roots and sprouts in a sharp maple-mustard glaze. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Roast potatoes and carrots with 1 tbsp oil at 220°C for 18 minutes.
Whisk mustard, maple, vinegar, tamari, thyme and remaining oil.
Add tempeh and sprouts to tray, pour over glaze and toss.
Roast 20–22 minutes more, turning once.

💡 VeggieTip notes

Steam tempeh for 5 minutes first for a milder taste.
Use two trays to avoid steaming.

Nutrition (per serving, approx.)

481kcal

25g protein

56g carbs

19g fat

13g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: tempeh traybake maple mustard winter

Maple Mustard Tempeh Traybake

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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