August 29, 2019

Vegan Honey Mustard Tempeh

Slightly sweet with the tang of mustard, this Vegan Honey Mustard Tempeh is a delicious way to eat your muscle-building plant-based protein.

Vegan Honey Mustard Tempeh

I love cooking tempeh because it's so easy. You just mix together a marinade, let it sit overnight, and then pop it in the oven or on the stove for a few minutes. It's simple and it always turns out delicious.

Tempeh has this great texture that you just don't get from other plant-based protein sources like tofu. Tempeh is definitely my go-to when it comes to protein. I will say though, that all food has protein and I NEVER worry that I'm not getting enough. I usually just make sure that I'm getting my three servings of beans a day, some whole grains, and lots of veggies. When I eat like this (which is 99% of the time) I always get plenty of protein.

Recipe Features

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
  • Quick and easy — this dish cooks super quickly
  • High in protein – tempeh has tons of protein which will keep you full and satisfied


No, there isn't real honey in this recipe, because that wouldn't be fully vegan. I use date syrup to sweeten the marinade instead, and I love the subtle sweetness it adds to the recipe.

The other (hopefully obvious) ingredient in the marinade is mustard. Get yourself some quality Dijon mustard and you can't go wrong.

Finally, to thin out the marinade, we'll use some white wine vinegar.

Vegan Honey Mustard Tempeh

How to make Vegan Honey Mustard Tempeh

Step 1. Slice a block of tempeh into cubes. You could also slice the tempeh into strips or triangles.

Step 2. Mix up the marinade. Stir together Dijon mustard, date syrup, and white wine vinegar.

Step 3. Pour the marinade over the tempeh cubes and let it soak in. I let mine soak overnight, but 4ish hours should do the trick.

Step 4. When you're ready to cook, heat a nonstick pan and some white wine vinegar and sauté the tempeh for 10 minutes or so, until it gets nice and browned. Enjoy this Vegan Honey Mustard Tempeh by itself or with some Vegan Honey Mustard Dressing!

Recipe Prayer

God, thank you for simple, delicious meals that are nutrient-dense and fill us up. Let us use this food to fuel us. Amen.

Related Recipes

Want more easy high-protein recipes? Check out my favorites:

Vegan Honey Mustard Tempeh

Slightly sweet with the tang of mustard, this Vegan Honey Mustard Tempeh is a delicious way to eat your muscle-building plant-based protein.















  • 1 Block Tempeh
  • 3 Tablespoons Dijon Mustard
  • 2 Tablespoons White Wine Vinegar + Extra for Cooking
  • 1 Tablespoon Date Syrup


  1. Cut the tempeh into bite-sized cubes.
  2. In a small bowl mix together the mustard, white wine vinegar, and date syrup. Cover the tempeh in the marinade and let sit for 4 hours or overnight.
  3. When ready to cook, heat a non-stick pan on medium heat. Add a splash of white wine vinegar to the pan and then add the tempeh. Cook for 10 minutes or until the tempeh is slightly browned, stirring often. Add more white wine vinegar to the pan as needed to prevent sticking. Serve and enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography