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    Hummusapien » Recipes » Lunch and Dinner » Sticky Orange Tempeh with Maple Thyme Roasted Vegetables

    ★★★★★ from 22 reviews

    Sticky Orange Tempeh with Maple Thyme Roasted Vegetables

    Published Feb 24, 2020 · Modified Nov 14, 2021 · by Alexis Joseph · 63 Comments

    Jump to Recipe

    Comforting Sticky Orange Tempeh with Maple Thyme Vegetables is a colorful vegan meal the whole family will enjoy!

    Bird's eye view tempeh with vegetables in bowl

    We loooove tempeh here in the hummus household. It's nutty, filling, affordable, and oh so versatile.

    Tempeh has made a few notable appearances over the past couple years. This Tempeh Stuffed Squash is a dream once the chilly weather starts to hit, as is this flavorful Tempeh and Kale Enchilada Casserole. One pan wonders for the win!

    This post was originally published in 2013 (whatttt!) and we've been making it on the regular ever since. This recipe is such a stupendous marrying of flavors and textures. Dare I say it tastes even better the next day?

    What is tempeh?

    white baking dish of marinating tempeh

    First thing's first. Tempeh is made from fermented soybeans that bind it into a cake-like product. Originating in Indonesia, tempeh is super high in complete plant protein and fiber. It has a more firm and nutty texture than it's cousin, tofu.

    Tempeh comes in several varieties and typically contains grains like rice. If you're gluten-free, be sure to look for one that's not made from wheat.

    Tempeh can be enjoyed right out of the package, but it easily takes on flavors when it's cooked. Fermenting makes the protein and nutrients more easy to digest. That means less potential for gas and bloating!

    How to make Sticky Orange Tempeh with Vegetables

    gray bowl of rice with tempeh and vegetables

    Don't be intimidated by the cooking time of this recipe. It's mostly hands off!

    First, we'll toss the veggies with melted coconut oil, thyme, garlic and salt. I love roasted carrots and how well they pair with thyme, but feel free to keep it exciting with whatever you have on hand if carrots aren't your jam. Brussels sprouts are a great sub for broccoli.

    While those get roasty and toasty, we'll marinate the tempeh in a mix of sweet and salty OJ, soy sauce, maple syrup, coconut oil, and thyme.

    It'll soak up all that greatness and end up making a bangin' sauce once cooked.

    Then we'll sauté the tempeh in its marinade and sprinkle it with a bit of cornstarch for thickness. Serve it up hot with fluffy rice and roasted veggies and HEYO, we're in business!

    cast iron pan of cooking tempeh with spatula

    I'm pumped to work on creating more weeknight dinner ideas for you all. That's where I struggle the most, so I feel you! I love recipes that make a full meal (protein, carb, healthy fats, veggies) and this Sticky Orange Tempeh totally checks the right boxes.

    If tempeh freaks you out, I urge you to face your fears and TRY IT! She may just become your secret dinner weapon, mmmk?

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Bird's eye view tempeh in bowl.

    Sticky Orange Tempeh with Maple Thyme Roasted Vegetables

    ★★★★★ 5 from 22 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 30 mins
    • Cook Time: 40 mins
    • Total Time: 1 hour 10 mins
    • Yield: 4 1x
    • Category: Main Meals
    • Method: Oven
    • Cuisine: Asian
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Comforting Sticky Orange Tempeh with Maple Thyme Carrots is a colorful vegan meal the whole family will enjoy!


    Ingredients

    Scale

    For the vegetables:

    • 7 large carrots, ends removed
    • 1 head of broccoli, chopped into florets
    • 1 ½ tbsp coconut oil, melted
    • 1 tsp dried thyme
    • ½ tsp garlic powder
    • ½ tsp salt

    For the tempeh:

    • 2-8oz blocks tempeh
    • ¾ cup orange juice
    • 1 tbsp coconut oil, melted
    • 3 tbsp pure maple syrup
    • 2 tbsp reduced-sodium soy sauce (sub tamari for GF)
    • 1 ½ tsp dried thyme
    • 1 tbsp cornstarch or tapioca flour
    • 2-3 cups cooked brown rice, for serving

    Instructions

    1. Preheat oven to 400F. Slice carrots into fry-like shapes and place on two lined baking sheets (or one extra large baking sheet) with broccoli florets so everything is in an even layer.
    2. Mix together melted coconut oil, thyme, garlic and salt in a small bowl. Drizzle over veggies and toss to combine. Bake for 30 minutes, tossing halfway through.
    3. Meanwhile, prepare the tempeh marinade by whisking together the orange juice, coconut oil, maple syrup, soy sauce and thyme. If the coconut oil solidifies, microwave the mixture for 10 seconds.
    4. Cut each block of tempeh into 8 squares, then cut each square diagonally into a triangle. Flip triangles on their sides and slice it in half to make thin triangles. Place chopped tempeh in an even layer in a baking dish or Tupperware. Pour marinade over top and allow mixture to sit for 30 minutes.
    5. Heat a large skillet sprayed with cooking spray over medium high heat. Once hot, add tempeh cubes (reserve marinade). Sauté for about 3 minutes, stirring frequently to brown tempeh on all sides. Add the remaining marinade (including any solidified coconut oil) and cook for another minute, stirring constantly. The sauce should be bubbling. Sprinkle mixture with cornstarch and continue to stir constantly as sauce thickens.
    6. Serve tempeh over rice with vegetables.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Caroline says

      November 17, 2020 at 3:04 pm

      This was my first experience cooking tempeh, and it did not disappoint! Will definitely be making again soon!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 17, 2020 at 11:55 pm

        Yayyyy, thanks Caroline!

        Reply
    2. Caroline says

      October 25, 2020 at 5:49 pm

      This was a fun meal to add into my meal prep rotation! Thanks for another great recipe!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 30, 2020 at 4:33 am

        Awesome thank you!

        Reply
    3. Anna says

      August 13, 2020 at 1:03 pm

      This recipe was so so delicious! Can’t wait to make it again 🤩

      ★★★★★

      Reply
      • Alexis Joseph says

        August 13, 2020 at 1:28 pm

        Yayyy, thank you so much Anna!

        Reply
    4. Sandy Martinelli says

      May 15, 2020 at 2:00 pm

      would the roasted veggies work as well in an air fryer?
      what are your thoughts on the sugar content? I have a bit of a sugar prob...I like it too much 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        May 18, 2020 at 2:12 pm

        It's a balanced meal 🙂 Avoiding sugar only makes me want it more so I incorporate it throughout the day and I feel I have a healthy relationship with sugar. Air fryers are tricky and I don't think it would work with this marinade, but if you air fry a lot, feel free to adapt to your needs!

        Reply
    5. Eileen Joseph says

      February 25, 2020 at 3:26 pm

      This sauce would also be amazing on chicken. Looks so delicious!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 25, 2020 at 3:42 pm

        I agree!!

        Reply
    6. Julia says

      February 25, 2020 at 3:38 am

      soooooo good! I made this for dinner tonight and it was a HUGE hit! I served it with warm farro and wilted some spinach in too. The cooked sauce has an amazing savory flavor with just the right amount of sweetness, I loved this recipe and can't wait to make it again!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 25, 2020 at 3:44 pm

        Mmmm warm farro and wilted spinach? Heck yes! That sounds SO good. Thanks for taking the time to come back and let me know, Julia!

        Reply
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    35. Davida @ The Healthy Maven says

      December 26, 2013 at 11:22 am

      I can't wait to get home for Minn so I can make this entire meal!!!!

      Reply
      • Alexis says

        December 27, 2013 at 12:53 am

        Eeeeeek yes hurry home mah lady!

        Reply
    36. Davida @ The Healthy Maven says

      December 26, 2013 at 11:22 am

      I can't wait to get home for Minn so I can make this entire meal!!!!

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        December 27, 2013 at 12:53 am

        Eeeeeek yes hurry home mah lady!

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    37. Hannah @ CleanEatingVeggieGirl says

      December 24, 2013 at 4:59 pm

      I cannot wait to try this recipe! I am a sucker for a new tempeh dish :).

      Reply
      • Alexis says

        December 27, 2013 at 12:56 am

        Not gonna lie...I TOTES had you in mind when I was making this. Totes mah-gotes.

        Reply
        • Hannah @ CleanEatingVeggieGirl says

          December 27, 2013 at 10:34 am

          That is awesome!! I must admit, I do sort of have a thing for tempeh ;). I cannot wait to make this :).

          Reply
          • Alexis says

            January 05, 2014 at 1:38 pm

            Hannah, I swear I was thinking of you when I made this!! You MUST give it a try 🙂

    38. Hannah @ CleanEatingVeggieGirl says

      December 24, 2013 at 4:59 pm

      I cannot wait to try this recipe! I am a sucker for a new tempeh dish :).

      Reply
      • Alexis says

        December 27, 2013 at 12:56 am

        Not gonna lie...I TOTES had you in mind when I was making this. Totes mah-gotes.

        Reply
        • Hannah @ CleanEatingVeggieGirl says

          December 27, 2013 at 10:34 am

          That is awesome!! I must admit, I do sort of have a thing for tempeh ;). I cannot wait to make this :).

          Reply
          • Alexis says

            January 05, 2014 at 1:38 pm

            Hannah, I swear I was thinking of you when I made this!! You MUST give it a try 🙂

    39. Jess @ JessieBear What Will You Wear? says

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      Commence drooling!

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      • Alexis says

        December 24, 2013 at 4:28 pm

        Same here friend. Drooling all day 'er day.

        Reply
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      December 24, 2013 at 1:05 pm

      Commence drooling!

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        December 24, 2013 at 4:28 pm

        Same here friend. Drooling all day 'er day.

        Reply
    41. Dixya @ Food, Pleasure, and Health says

      December 24, 2013 at 10:50 am

      carrot fries looks dangerously delicious.

      Reply
      • Alexis says

        December 24, 2013 at 4:28 pm

        I'm telling you....they're fatal.

        Reply
    42. Dixya @ Food, Pleasure, and Health says

      December 24, 2013 at 10:50 am

      carrot fries looks dangerously delicious.

      Reply
      • Alexis says

        December 24, 2013 at 4:28 pm

        I'm telling you....they're fatal.

        Reply
      • Brooke says

        April 16, 2020 at 10:27 pm

        In a world where meal prepping is sometimes the only way for some folks to eat healthy. How do you think portions of this recipe would freeze? Thanks.

        Looking forward to trying this one, just trying to plan accordingly.

        Reply
    43. Julia says

      December 24, 2013 at 12:14 am

      Carrot fries! Youuuu vixen! These devilish things look amazing and I can already tell they'll be my new addiction once I lay mouth on them!

      ★★★★★

      Reply
    44. Julia says

      December 24, 2013 at 12:14 am

      Carrot fries! Youuuu vixen! These devilish things look amazing and I can already tell they'll be my new addiction once I lay mouth on them!

      ★★★★★

      Reply

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