• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dianne's Vegan Kitchen
  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Recipes

    Lemon-Dijon Tempeh and Mushrooms

    Published: Feb 12, 2020 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

    • Share
    • Tweet
    Jump to Recipe - Print Recipe
    tempeh with text overlay

    Lemon-Dijon Tempeh and Mushrooms is bursting with flavor. It's a terrific dish for date night or dinner parties, but it's easy enough for a weeknight supper, too. This easy recipe is vegan and gluten-free.

    tempeh overhead with text overlay

    Lemon-Dijon Tempeh and Mushrooms

    I'm frequently inspired to create a recipe after seeing an omni recipe online or in a magazine, and this recipe was originally inspired by a recipe for Tarragon-Lemon Chicken and Mushrooms that I found in Shape magazine a few years ago. I can’t stand tarragon, and while I adore chickens, I would never think of eatting one, but the recipe still piqued my interested. I do love lemons and mushrooms. And mustard. I love Dijon mustard, and it pairs nicely with lemon.

    tempeh with lemons

    What is Tempeh?

    Tempeh is a fermented soybean patty that originated in Indonesia. You can slice and marinate it and then stir-fry, sauté, or bake it. You can also crumble it and add it to dishes like chili and pasta. I like to use it in the place of meat in omni recipes, like the one that inspired this recipe.

    Because it’s fermented, it can have discolored spots that almost look moldy. It’s perfectly safe to eat, though.

    close up of tempeh with mushrooms

    Some tempeh makers mix grains in with the soy beans to add a little texture. If you follow a gluten-free diet, make sure your tempeh isn’t made with barley or wheat berries.

    Tempeh can usually be found in the same area of the grocery store as tofu, which is usually the produce are or the refrigerated section.

    two plates of lemon dijon tempeh

    How to Cook Tempeh

    Many people have told me that they don’t really like tempeh, because it tastes a too fermented. I could eat tempeh right out of the package, but I can understand why some might dislike it. To get rid of that fermented taste, you can steam tempeh before using it a recipe, or you can simmer it a bath of water or broth for about half an hour.

    ingredients

    How to Make Lemon-Dijon Tempeh and Mushrooms

    This recipe is super easy to make!

    cutting tempeh
    • First, you slice your tempeh. You want to cut it in half so you have two squares, and then slice those squares in half so you have four thin slices.
    • Then you pan fry them until they brown.
    • In a separate pan, you cook the mushrooms until they brown.
    • Next, you mix together the lemon-dijon sauce and pour it over the mushrooms.
    • And you're ready to serve you dish! Just pour the mushrooms and sauce over the tempeh and dinner is done!
    tempeh in pan
    pouring sauce onto mushrooms
    pan of mushrooms

    How to Serve Your Dish

    I like to serve Lemon-Dijon Tempeh with mashed potatoes or rice and greens like kale or broccoli. It would be delish over pasta, too.

    If you're meal prepping and you're  not going to eat this dish right away, don't add the mushrooms and sauce to the tempeh yet. Store then separately, as the tempeh will soak up the sauce. Add the mushrooms and sauce to the tempeh when you're ready to serve it.

    Lemon-Dijon Tempeh and Mushrooms
    Subscribe banner horizontal
    tempeh square

    Lemon-Dijon Tempeh and Mushrooms

    Dianne
    This Lemon-Dijon Tempeh and Mushrooms is bursting with flavor. It's a terrific dish for date night or dinner parties. It's easy enough for a weeknight supper, too.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Main Course
    Cuisine American
    Servings 2 servings
    Calories 343 kcal

    Ingredients
      

    • 1 8-ounce package tempeh
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 teaspoons neutral-flavored oil
    • 10 ounces white button or crimini mushrooms sliced
    • ½ cup vegetable stock
    • 1 tablespoon lemon juice
    • 2 tablespoons non-dairy milk
    • 2 teaspoons Dijon mustard
    • 1 clove garlic minced
    • 1 tablespoon fresh chives chopped

    Instructions
     

    • Slice the tempeh in half so you have two square-ish pieces. Then carefully slice each of those squares in half through the thinnest side, kind of like slicing a roll or bagel.
    • Heat a pan over medium high heat and add 1 teaspoon of oil along with the tempeh slices. Sprinkle the slices with about ¼ teaspoon each of salt and pepper.
    • When the tempeh beings to brown, after about 5 minutes, flip the slices and sprinkle the other side with another ¼ teaspoon each of salt and pepper. The tempeh will be ready when it’s golden brown and a little crispy on both sides. If it sticks to the pan, use vegetable stock to deglaze the pan.
    • While the tempeh is cooking, heat the remaining oil in another pan over medium high heat and add the mushrooms. Cook for about 10 minutes, stirring occasionally, until the mushrooms are nicely seared and fragrant.
    • Whisk together the vegetable stock, lemon juice, non-dairy milk, and minced garlic, and pour the mixture into the pan with the mushrooms. Reduce the heat to medium, and let simmer for about 5 minutes. The liquid will thicken slightly and reduce.
    • To serve, place two tempeh slices on a plate, and spoon half of the mushroom mixture over it. Sprinkle with chives. Repeat with the rest of the tempeh and mushrooms. Serve hot.
    Calories: 343kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    tempeh square

    Other tempeh recipes you may also like include:

    • Broccoli and Tempeh with Spicy Peanut Sauce
    • Tempeh Marsala 
    • Tempeh Bourguignon
    • Sloppy Joes
    • Tempeh Piccata 
    • Tempeh Fajita Salad
    two bowls of vegan fajita salad with tomatoes, avocado, and lime
    « Vegan Chocolate Mousse Pie
    Chinese Tofu Salad from Wait, That's Vegan?! »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

    Subscribe banner horizontal

    Reader Interactions

    Comments

    1. Becky Striepe

      March 23, 2016 at 10:17 am

      This looks so good! I don't usually go for tempeh, but I may need to make this!

    2. Dianne

      March 23, 2016 at 10:18 am

      Thank you! I hope you like it if you do make it!

    3. Shellie

      April 11, 2016 at 1:49 pm

      I made this last night. I couldn't get the tempeh to brown and get crispy for some reason. I did double the recipe, and cooked the four slices at a time. It was so good... I can't wait to have it again. 🙂
      I've been looking for different tempeh recipes, and this was perfect. Thanks so much.

    4. Dianne

      April 11, 2016 at 3:30 pm

      I'm sorry the tempeh didn't brown for you, but I'm so glad you enjoyed the dish!! Thank you so much for letting me know.

    5. Janet

      August 28, 2020 at 2:12 pm

      5 stars
      I've made this several times, and it's super easy and delicious! I make it at least once a week. The tempeh browned very nicely in my pan.
      Thank you Diane.

    6. Dianne

      August 28, 2020 at 2:13 pm

      Oh, wow! Thanks so much, Janet!! You just made my day!

    7. Liz

      October 12, 2020 at 9:31 am

      5 stars
      I’ve just made this for lunch and I have to say that it was really delicious!
      I cubed the Tempeh rather than leaving it in a slice and served it with couscous with coriander leaves.
      Thank you very much I think this won’t be the last time I make this!
      🙂

    8. Dianne

      October 12, 2020 at 10:41 am

      I'm so glad you enjoyed it, Liz!

    9. Suzanne Huber-Lischer

      August 06, 2021 at 12:17 pm

      5 stars
      Hello Dianne,
      I LOVE the sauce! The tempeh browned nicely. I made bramata (corse cornmeal as served in Italy) with it, it was delicious!! Thank you for this wonderful recipe.I will be looking for more recipes on your site.
      Greetings from Switzerland,
      Suzanne

    10. Dianne

      August 07, 2021 at 10:16 am

      Thanks so much, Suzanne! I'm so glad you liked it!

    11. Alyssa

      June 23, 2022 at 9:47 pm

      5 stars
      Just made this for dinner, and it was my first time cooking tempeh. It turned out AMAZING!!! Super flavorful. I served it with rice. 🙂

    12. Dianne

      June 24, 2022 at 10:06 am

      Yay! I'm so happy you liked it!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

    More about me →

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    The Big Book of Vegan Cooking

    Eating Vegan

    Truly Healthy Vegan Cookbook by Dianne Wenz

    Footer

    ↑ back to top

    About

    • Meet Dianne
    • Privacy Policy
    • Disclaimer

    Updates

    • Get Updates from Dianne

    Contact

    • Contact
    • Health Coaching
    • Partner With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead Privacy Policy