Need an easy, delicious plant-based meal? This Maple Mustard Tempeh with Mushrooms takes less than 20 minutes to come together, but tastes like you slaved over the stove for hours!
Hi buddies and happy Friday! I am so excited to be sharing one of my favorite recipes of all time today. I love all the food I share on here, but a lot of them are just one-and-done... I make them for the blog, and I seldom make them again. This one, however, I make almost every single week! This Easy Maple Mustard Tempeh with Mushrooms takes just a few minutes to put together, but it is such a flavorful plant-based main dish. Hearty tempeh and mushrooms are sliced and toasted with olive oil, and tossed in a tasty sauce made with maple syrup, mustard, white wine, and garlic. Add some veggies on the side, and dinner is served!
First things first, what IS tempeh? I feel like it is a lesser known plant-based protein in comparison to the ubiquitous tofu (which I also love). This is also made with soy, but rather than making a smooth brick like for tofu, the soybeans are left whole and are fermented in a loaf shape. You can also buy a variety made with grains, which is a mix of brown rice, millet, and barley (that is what I used here). I find that tempeh can be quite bitter and not very tasty if not prepared correctly, which is why I didn't use to like it too much. The secret is, 1. you must let the tempeh cook in some olive oil until it's nice and golden brown before adding any seasoning, and 2. it is much better with a saucy component. That's really it!
I have tried roasting tempeh before (like a sheetpan dinner situation) and I just was NOT a fan. I don't know what it is y'all, but that initial "sear" with olive oil makes it taste just so much better. After that, you can really add whatever you want. This maple mustard tempeh situation is one of my favorites, but other delicious ideas include teriyaki, mushroom & white wine, lemon & herb, or BBQ. In a pinch, I don't even add the mushrooms to this dish and just do plain maple and mustard! And of course, you can always turn your tempeh into vegan bacon too!
I hope you guys love this maple mustard tempeh with mushrooms as much as I do! It is such a great, savory dinner in a pinch. I love serving it with roasted veggies (like I did here), or with mashed potatoes and steamed broccoli! Really, just treat it as you would a "meaty" entree. Enjoy! 🙂
Looking for more tempeh recipes?
- Vegan Aloha Burger with Tempeh Bacon
- Vegan Chili Cheese Dogs
- Spicy Peanut Tempeh by Erin Lives Whole
- Vegan Crispy Pesto Tempeh with Parmesan Polenta by Rabbit and Wolves
- Teriyaki Tempeh Lettuce Wraps by Emilie Eats
- Vegan Tempeh Taco Meat by Cozy Peach Kitchen
- 1 package (8oz) tempeh
- 1 cup sliced mushrooms
- 2-3 tablespoon olive oil
- *for the maple mustard sauce*
- 2 tablespoon dijon mustard
- 2 tablespoon grainy mustard
- 2 tablespoon pure maple syrup (can also use agave)
- ¼ cup white wine (can sub with AVC)
- 1 teaspoon garlic salt
- First, slice the tempeh into thin slices (about ⅛" inch) and prepare the mushrooms.
- Heat the olive oil over medium-high in a large pan, and add in the tempeh slices. Cook for about 2-3 minutes, until golden brown and toasted, then flip and allow the other side to brown as well. Add in the mushrooms (you may need to add more olive oil), and lower the heat.
- Allow to cook until mushrooms are softened and golden brown.
- While that cooks, make the sauce. In a small bowl, whisk together the mustard, maple syrup, white wine, and garlic salt.
- When everything looks golden brown and toasty, turn off the heat and add in the sauce. Stir everything together. The sauce will thicken as it sits. Serve immediately!