Vegan Honey Mustard Tempeh is slightly sweet with a mustard tang. Easy to prepare, this honey mustard tempeh is only five ingredients and is ready in under 15 minutes.
Tempeh is one of my favorite ways to get plant-based protein. It's so easy to prepare, really quick, and can take on any flavor.
Like honey mustard!
This tempeh has a vegan version of honey mustard with just a few ingredients like mustard (of course), maple syrup, and white wine vinegar.
The result is a rich and flavorful tempeh. It's moist and almost creamy.
The best part? It's ready in less than 15 minutes.
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Why I love this Vegan Honey Mustard Tempeh
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
- Quick and easy - since this tempeh is pan-cooked there's no extra marinade time, so the entire dish is ready in just 15 minutes
- High in protein - tempeh has tons of protein which will keep you full and satisfied
- Full of flavor with only five ingredients - it doesn't take a million ingredients to make a flavorful recipe. This honey mustard tempeh is only five ingredients (plus salt and pepper) yet it's beautifully tangy and sweet
Ingredient Notes & Substitutions
- Tempeh: tempeh is a block of fermented soy beans. You can find it in the refrigerated vegan section of the grocery store. I like the Lightlife brand.
- Dijon Mustard: Dijon is the classic mustard used in honey mustard. Avoid yellow mustard in this recipe.
- White Wine Vinegar: white wine vinegar adds a subtle tang. If you don't have white wine vinegar, you can use some apple cider vinegar
- Date or Maple Syrup: both date syrup and maple syrup are delicious in this recipe. I find that date syrup more mimics the honey flavor, but maple syrup is sweeter.
- Garlic
- Salt & Pepper
How to make Vegan Honey Mustard Tempeh
Step 1. In a small bowl mix together the mustard, white wine vinegar, maple syrup, garlic, salt, and pepper.
Step 2. Heat a non-stick pan over medium heat. Add the cubed tempeh and sauce. Cook, stirring often for 8-10 minutes until the tempeh is slightly browned. Serve and enjoy!
FAQ & Expert Tips
Tempeh is so good for you. First, it's fermented. Fermented foods are probiotics that feed our gut bacteria. They help good bacteria grow and keep our entire microbiome in balance.
Second, tempeh (the kind we're using) is made of soybeans. There is a lot of controversy over soy. Is it good? Is it bad? Well, the evidence suggests that soy is not just good, it's great for us. Soy can decrease breast cancer risk. It also lowers your risk of getting high blood pressure. (See the book How Not to Die for more information.)
Finally, legumes, like soy, are so healthy that the American Institute for Cancer research suggests that we be eating beans with every meal. With this recipe, you'll have no problem getting in those beans!
Tempeh is easily found at most grocery stores. You can typically find it in the refrigerated section - if there's a vegan refrigerated section, it will be there.
Tempeh is a block of fermented beans. Most traditionally, tempeh is made from soybeans. But you can find tempeh from black beans and chickpeas too!
This recipe will work with any type of tempeh. Feel free to switch it up!
Nope!
Some recipes call for steaming. This can help to reduce the slight bitterness of tempeh. But really, the cooking will eliminate any bitterness.
No, honey is not technically vegan. The strictest definition of vegan excludes products that are derived from animals.
Honey is an animal product - it comes from bees. Strict vegans avoid honey because it is an animal product.
Yes. If you'd like to bake or air fry this dish, you'll want to let the tempeh marinate in the sauce for at least 30 minutes before baking.
Then bake at 400°F for 25 minutes. Or air fry at 400°F for 10-12 minutes.
Recipe Prayer
God, thank you for simple, delicious meals that are nutrient-dense and fill us up. Let us use this food to fuel us. Amen.
More Tempeh Recipes
Want more easy tempeh recipes? Check out my favorites:
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📖 Recipe
Vegan Honey Mustard Tempeh
Ingredients
- 1 8 Ounce Block Tempeh cubed
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons White Wine Vinegar
- 2 Tablespoons Date or Maple Syrup
- 2 Cloves Garlic minced
- ¼ Teaspoon Salt
- ⅛ Teaspoon Pepper
Instructions
- In a small bowl mix together the mustard, white wine vinegar, maple syrup, garlic, salt, and pepper.
- Heat a non-stick pan over medium heat. Add the cubed tempeh and sauce. Cook, stirring often for 8-10 minutes until the tempeh is slightly browned. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
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