Vegan Maple-glazed Tempeh With Quinoa and Arugula

We promise you won't miss the meat in this muscle-building salad.

Recipe: How to Make Vegan Maple-Glazed Tempeh with Quinoa and Arugula
Courtesy Image

A Southeast Asian protein made from fermented soybeans, tempeh is popular with vegans the world over, and with good reason: It’s loaded with protein, fiber, and tons of other muscle-building nutrients. In this salad, you’ll glaze the tempeh in a sweet and tangy maple dressing for a hefty dose of vegan-friendly protein.

Recipe and photo courtesy Kim-Julie Hansen of Brussels Vegan.

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Prep time

7 min.

Cook time

10 min.

  • 4 oz. tempeh
  • 1 tsp olive oil
  • 1/2 shallot or 1 green onion, chopped
  • 1 garlic clove, minced
  • 1/2 tsp liquid smoke
  • 1 tsp maple syrup
  • 1 pinch sea salt
  • 1/2 cup cooked quinoa
  • 2 cups arugula
  • For the dressing:
  • 2 Tbsp mustard
  • 1 Tbsp maple syrup
  • For the toppings:
  • 1 Tbsp pumpkin seeds
  • 1/8 tsp curry powder (optional)
  • 1/2 tsp olive oil (optional)

For the maple-glazed tempeh: Sauté the shallot and garlic in 1 tsp olive oil at medium heat for 3 minutes. Cut the tempeh into ½-inch pieces and add to the pan. Add the salt and liquid smoke, and cook for 5 more minutes. Then add the maple syrup at the very end, mix well, and remove from the stove.

Serve in a bowl with the quinoa and arugula.

For the dressing: Mix 2 Tbsp of mustard with 1 Tbsp of maple syrup.

For the toppings: Toast the pumpkin seeds for 1 minute in a small pan at high heat with ½ tsp olive oil and the curry powder. Top the bowl with the curried pumpkin seeds. (Note: You can skip this step and simply add 1 Tbsp plain pumpkin seeds.)