| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 384 | 15g | 2.5g | 50g |
| sugars | fibre | protein | salt |
| 16g | 5g | 16g | 1.2g |
Why I Love Canadian Maple-Glazed Tempeh and Roasted Garlic Mashed Potatoes
When it comes to comfort food with a twist, this Maple-Glazed Tempeh and Roasted Garlic Mashed Potatoes recipe hits all the right notes for me. It brilliantly marries the rustic, earthy flavors of Canadian cuisine with a touch of modern elegance. The glaze—a fusion of pure maple syrup, soy sauce, and Dijon mustard—infuses the tempeh with both sweetness and umami, while the roasted garlic mashed potatoes provide a creamy, savory accompaniment.
A Blend of Nostalgia and Innovation
Growing up in California, I was lucky to have access to an incredible array of fresh, organic produce. My Gujarati roots also played a significant role in shaping my culinary curiosity. The idea behind this recipe was to explore new flavors while keeping a thread of familiarity. The maple-glazed tempeh reminds me of the sweet-and-savory profiles in traditional Gujarati cuisine, yet it comes with a Canadian twist. The texture of tempeh also adds a wonderful meatiness to the dish, making it a fulfilling vegetarian meal.
Inspired by Chefs and Seasonings
I must give a nod to Chef Ricardo from Quebec, who has a delightful knack for blending traditional Canadian ingredients with innovative techniques. His use of maple syrup in savory dishes served as the inspiration behind the glaze in this recipe. While the dish stands fantastically on its own, it can be a great companion to other comfort foods like a warm, autumnal squash soup or even a crisp, tangy coleslaw to cut through the richness. If you’re in the mood for something lighter, pair it with a simple mixed greens salad tossed in a lemon vinaigrette.
Moreover, this recipe echoes elements found in classic dishes. The roasted garlic mashed potatoes bear a striking similarity to the buttery, creamy mashed potatoes that often grace holiday tables. Meanwhile, the maple-glazed tempeh could remind you of soy-glazed tofu or even teriyaki chicken, but with a profound, maple-infused depth that’s uniquely Canadian.
Ultimately, this recipe is more than just a meal; it’s a culinary experience that invites you to taste a blend of cultures in every bite. Whether you’re new to fusion cuisine or a seasoned foodie looking for something novel, this Maple-Glazed Tempeh and Roasted Garlic Mashed Potatoes will surely become a favorite.
What You’ll Need
- 1 lb tempeh, cut into 1/2-inch slices
- 1/2 cup pure maple syrup
- 3 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp olive oil
- 2 lbs russet potatoes, peeled and diced
- 1 head garlic
- 1/4 cup unsweetened almond milk (or other plant-based milk)
- 1/4 cup vegan butter
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Method
Step One: Prepare the Marinade and Tempeh
In a medium bowl, whisk together the pure maple syrup, soy sauce, Dijon mustard, and minced garlic. Add the tempeh slices to the marinade, ensuring they are well-coated. Let it marinate for at least 30 minutes, or up to 2 hours for a deeper flavor.
Step Two: Roast the Garlic
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap it in aluminum foil. Place it in the oven and roast for 30-35 minutes, or until the cloves are soft and golden brown.
Step Three: Cook the Potatoes
While the garlic roasts, place the diced russet potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside.
Step Four: Cook the Tempeh
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove the tempeh slices from the marinade (reserving the marinade) and place them in the skillet. Cook for 3-4 minutes per side, or until golden brown and caramelized. Reduce the heat and pour the remaining marinade over the tempeh. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
Step Five: Mash the Potatoes
Once the garlic is roasted and cool enough to handle, squeeze the soft cloves out of the skins and add them to the drained potatoes. Add the vegan butter and unsweetened almond milk. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
Step Six: Serve
Serve the maple-glazed tempeh alongside the roasted garlic mashed potatoes. Garnish with fresh parsley, if desired. Enjoy your meal!
