Roasted Maple Tempeh + Rosemary Quinoa

Tempeh is pretty cool. I never ate it growing up. However, for a time I did work here (see photos at end of the post)...saweetest job there ever was, let me tell you. Anyway, the owner was a rambunctious, old vegetarian guy from Boston and on the menu we had a few tempeh sandwiches. This was my only exposure to tempeh for the greater part of my life. I think I did taste it while cooking there and I don't think I liked it very much. Even being vegan for almost a whole year now, I am only just recently starting to really to enjoy it. Well, this is my favorite way to have it now, maple roasted! The unique tempeh flavor is still detectable and compliments it's scrumptious caramelized maple crust. Together with herbed rosemary quinoa, dried cranberries and toasted walnuts, this is a new favorite in my book! 

If I had happened to have stumbled upon this dish before Thanksgiving, it would have definitely made an appearance. A sneaksy and delicious way to get non-vegan folk to eat tempeh!? Muah-ha-ha! Perfect. I guess I'll have to wait until next year though. 

Produce On Parade - Roasted Maple Tempeh + Rosemary QuinoaI have to say, though this dish does seem to have a certain affinity for a Thanksgiving theme, what with the dried cranberries and maple and rosemary...however, I assure you that it's delicious any time of the year. Tempeh is an excellent source of vegan protein as well as probiotics and it can be found pretty much anywhere! Triple win!

Roasted Maple Tempeh + Rosemary Quinoa

Serves 4

  • Quinoa:
  • 1 cup dry quinoa (I used red)
  • 2 cups vegetable broth
  • 1/4 cup dried cranberries
  • 1 garlic clove, minced
  • 1 Tbsp. fresh rosemary (chopped) or 1 tsp. dried
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1/2 Tbsp. walnut oil (or olive)
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1 tsp. dried sage
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • Tempeh:
  • 2 8 oz. packs of plain tempeh (16 oz. total), cubed
  • 1 Tbsp. olive oil
  • 2 Tbsp. maple syrup
  • 1/4 tsp. dried sage
  • 2 Tbsp. chopped walnuts

First, rinse and drain the dry quinoa. Place in a medium saucepan with the vegetable broth. Bring to a boil over high heat, then cover and reduce to a simmer. Allow to simmer for about 15-20 minutes, or until all the broth is gone and the quinoa is fluffy. Check on it after about 10 minutes and give it a stir, if left too long the quinoa can stick to the bottom of the pan. Once done, fluff with a fork.

Produce On Parade - Roasted Maple Tempeh + Rosemary QuinoaMeanwhile, in a medium bowl, combine the remaining quinoa ingredients and mix well. Once the quinoa is done, add it to the bowl mixture and stir to combine. 

Produce On Parade - Roasted Maple Tempeh + Rosemary QuinoaPreheat the oven to 350 F and chop the tempeh into small, bite-size cubes. 

In a large bowl, combine the remaining tempeh ingredients and then add the tempeh cubes and stir well to coat. 

Scatter the cubes on a baking sheet and bake at 350 F for about 20 minutes or until the maple syrup has caramelized atop the tempeh. Be sure to check that the walnuts don't get too toasty! 

Produce On Parade - Roasted Maple Tempeh + Rosemary QuinoaOnce the tempeh is done, combine with the finished quinoa and stir well.

Produce On Parade - Roasted Maple Tempeh + Rosemary QuinoaSnuggle up and serve hot! 

Produce On Parade - Roasted Maple Tempeh + Rosemary QuinoaWiggling to Pharrell Williams – Happy (from Despicable Me 2)

[yumprint-recipe id='59']I was a waitress and cook at the Hatcher Pass Lodge for a few years when I came back from college in Montana. It was a great job. I had the opportunity to work in an Alaska State Park, with absolutely breathtaking views. I remember the serene drive up to the mountains, and baking fresh cookies and muffins all alone, long before any customers or other employees got there, while listening to NPR. I think it's really where I discovered my love for cooking! 

Credit -Scott Sjoberg

Credit - Mike Criss

Inspired by Nutrition Stripped