An easy weeknight meal, or a special weekend treat! This Honey Mustard Glazed Tempeh is sweet and smooth but packs a spicy Dijon punch. Ready in less than 30 minutes and great with roasted sweet potatoes and cool cucumbers on the side!
I’m kind of obsessed with tempeh… if you haven’t already noticed from my many tempeh recipes lately:
- Barbecue Rubbed Tempeh
- Vegan Italian Sausage
- Vegan Tempeh Chili
- Or my work with Experience Life Magazine featuring 5 Creative Ways to Use Tempeh
You get the point… I love tempeh! It’s my current favorite plant-based protein, and I currently have five packs of tempeh waiting for consumption. So, let’s get cooking!
Ingredients
16 oz tempeh
¼ cup honey
2 tbsp Dijon mustard
2 tbsp olive oil, more for pan
1 tsp apple cider vinegar
¼ tsp salt
Directions:
- Bring a small saucepan filled 3/4 full with water to a boil.
- Slice tempeh into strips, cubes, or wedges (I prefer wedges!)
- Add to boiling water and allow to boil for 10-12 minutes.
- In the meantime, combine honey, mustard, olive oil, apple cider vinegar, and salt to form a glaze.
- Preheat a cast iron skillet with olive oil to medium heat. Use enough olive oil to coat the pan with a thin layer.
- Add tempeh and sear each side until golden, about 2-3 minutes per side. Enjoy!
- Note: If you have extra glaze, it’s great as a salad dressing too!
- 16 oz tempeh
- ¼ cup honey
- 2 tbsp Dijon mustard
- 2 tbsp olive oil more for pan
- 1 tsp apple cider vinegar
- ¼ tsp salt
-
Bring a small saucepan filled 3/4 full with water to a boil.
-
Slice tempeh into strips, cubes, or wedges (I prefer wedges!)
-
Add to boiling water and allow to boil for 10-12 minutes.
-
In the meantime, combine honey, mustard, olive oil, apple cider vinegar, and salt to form a glaze.
-
Preheat a cast iron skillet with olive oil to medium heat. Use enough olive oil to coat the pan with a thin layer.
-
Add tempeh and sear each side until golden, about 2-3 minutes per side. Enjoy!
If you have extra glaze, it's great as a salad dressing too!
