Maple Glazed Tempeh, Squash & Brussel Sprouts

8 1490 336
Ingredients Minutes Calories
Prep Cook Servings
24 h 50 min 6
Maple Glazed Tempeh, Squash & Brussel Sprouts
Health Highlights


454 gm Tempeh (tempe) (cut in 1 1/2" pieces)
454 gm Brussels sprouts (halved)
1 squash Acorn squash (peeled, seeded & cut into 3/4" cubes)
1/2 cup Soy sauce, low sodium (for marinade)
1/2 cup Maple syrup, pure (for marinade)
1 tbsp Apple cider vinegar (for marinade)
6 clove(s) Garlic (crushed, for marinade)
1/2 tsp Cayenne pepper (for marinade)


  1. Preheat oven to 375°F.  Toss together all ingredients (including the marinade) in an oiled Dutch oven or casserole dish.
  2. Bake covered 40 minutes, stirring a few times.  Uncover and bake an additional 10 minutes.

Advanced Preparation

1 day prior, Tempeh (tempe) 454 gm

Combine all marinade ingredients.  Place tempeh in a container, pour marinade over it, and refrigerate up to 24 hours, shaking occasionally to coat the tempe

Nutrition Facts

Per Portion

Calories 336
Calories from fat 77
Calories from saturated fat 15.9
Total Fat 8.5 g
Saturated Fat 1.8 g
Trans Fat 0
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 2.3 g
Cholesterol 0
Sodium 737 mg
Potassium 1030 mg
Total Carbohydrate 49 g
Dietary Fiber 6.5 g
Sugars 24.3 g
Protein 18.7 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 2.0

Energy sources