Dinner | Lunch

Balsamic Mirin Tempeh (plant-based, gluten-free)

Balsamic Mirin Tempeh

Tempeh is a wonderful, meat-like patty that takes on whatever flavor marinade you give it. Popular in Indonesia, it's made of fermented soybeans and is high in both protein and probiotics. This balsamic mirin tempeh recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight the senses. – Kahlil Gibran

Try something new this week! Many thanks to Angela for inspiration.

Today's mindful wisdom is a reflection on the process of growth that helps us reach new insights:

Your pain is the breaking of the shell that encloses your understanding.

Even as the stone of the fruit must break, that its heart may stand in the sun, so must you know pain.

And could you keep your heart in wonder at the daily miracles of life, your pain would not seem less wondrous than your joy;

And you would accept the seasons of your heart, even as you have always accepted the seasons that pass over your fields.

And you would watch with serenity through the winters of your grief.

This is recipe #201 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

  • 1 8 oz package plain tempeh


  • 1/4 cup balsamic vinegar
  • 1 tsp garlic powder
  • 2 Tbsp tamari ((wheat-free soy sauce))
  • 2 Tbsp maple syrup
  • 1 Tbsp mirin ((sweet Japanese cooking wine))
  • 1 Tbsp olive oil

Sauce (optional)

  • 1 Tbsp vegan mayonnaise
  • 2 Tbsp ketchup
  • 1/2 tsp chili powder
  • 3 leaves basil, chopped up

Marinate the tempeh

  1. Rinse and pat the tempeh dry, then break it up into 3 chunks and put it in a coverable Pyrex dish.

  2. In a separate bowl, mix the remaining ingredients to make the marinade, then pour it over the tempeh.

  3. Turn the tempeh over a couple of times to coat it, then cover and put in the fridge for at least 2 hours or overnight.

Cook the tempeh

  1. In the morning, turn the tempeh over again.

  2. When you’re about an hour away from lunch/dinner, take the tempeh dish out of the fridge and put it on the stove on medium low, keeping it covered. The marinade will start to bubble and reduce.

  3. Remove the lid to turn the tempeh over every 10 minutes or so, until the liquid is mostly dry and the tempeh smells amazing.

Serve and enjoy

  1. In a small dish, mix the sandwich sauce ingredients together to serve with the tempeh, if desired.

  2. Serve the tempeh hot on dutch crunch rolls with tomato, kale, avocado, and the sandwich sauce. Or eat it as a side dish to any quinoa or rice dish. So good! ❤️

Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏

Main Course
dairy-free, gluten-free, plant-based