Easy Maple Mustard Tempeh with Mushrooms

Why You’ll Love This Recipe

I love how this dish comes together in less than 30 minutes with just a handful of ingredients. The tempeh absorbs the sauce so well, giving it a rich, slightly nutty taste, while the mushrooms add an earthy depth. The maple and mustard combination is perfectly balanced—I get sweetness, tang, and a little spice in every bite. Plus, it’s versatile, so I can serve it in many different ways.

Ingredients

1 package 8oz tempeh
1 cup sliced mushrooms
2–3 tablespoon olive oil

for the maple mustard sauce
2 tablespoon dijon mustard
2 tablespoon grainy mustard
2 tablespoon pure maple syrup can also use agave
¼ cup white wine can sub with AVC
1 teaspoon garlic salt

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I slice the tempeh into thin strips or cubes, depending on how I want to serve it.
2. I heat 1–2 tablespoons of olive oil in a skillet over medium heat, then add the tempeh and cook until golden brown on both sides, about 5–7 minutes. I remove it and set it aside.
3. In the same skillet, I add the remaining oil and sauté the mushrooms until they release their juices and turn golden.
4. I whisk together the Dijon mustard, grainy mustard, maple syrup, white wine (or apple cider vinegar), and garlic salt to make the sauce.
5. I return the tempeh to the skillet with the mushrooms and pour the sauce over everything.
6. I let it simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and coats the tempeh and mushrooms.
7. I serve warm with rice, quinoa, or a fresh salad.

Servings and Timing

This recipe makes about 2–3 servings. It usually takes me 10 minutes to prep and 15 minutes to cook, so the total time is around 25 minutes.

Variations

Sometimes I add onions or bell peppers for extra veggies. I also like swapping the white wine with orange juice for a sweeter sauce. For a spicier kick, I mix in a little chili paste or hot mustard. If I want a smoky flavor, I add a pinch of smoked paprika.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of water to loosen the sauce. The microwave also works, but I prefer the skillet for the best texture.

FAQs

Do I need to steam tempeh before cooking?

I sometimes steam it for 10 minutes to reduce bitterness, but it’s optional.

Can I use tofu instead of tempeh?

Yes, tofu works well, especially extra-firm tofu that’s pressed before cooking.

Can I make this oil-free?

Yes, I sauté the tempeh and mushrooms in a splash of vegetable broth instead of oil.

What kind of mushrooms work best?

I usually use cremini or button mushrooms, but shiitake or oyster mushrooms also taste great.

Can I use honey instead of maple syrup?

If I’m not keeping it vegan, honey works, but I prefer maple syrup or agave.

How do I stop tempeh from tasting bitter?

Steaming it first helps, or marinating it longer before cooking.

Can I bake this instead of sautéing?

Yes, I toss the tempeh and mushrooms with the sauce and bake at 375°F (190°C) for 20–25 minutes.

What can I serve this with?

I love serving it with rice, quinoa, couscous, or roasted vegetables.

Can I double the sauce?

Yes, I often double the sauce if I want extra for drizzling over grains or veggies.

Can I freeze this dish?

Yes, I freeze it in portions for up to 2 months and reheat it in a skillet.

Conclusion

This Easy Maple Mustard Tempeh with Mushrooms is one of my favorite quick and flavorful meals. I love how the sauce transforms simple ingredients into something bold and satisfying. It’s versatile, easy to make, and perfect for when I want a wholesome plant-based dinner that doesn’t take much time.

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