Portabella, Pear & Tempeh Bake (Vegan and Gluten-Free)

Sweet baked pear is the perfect compliment to balsamic marinated portabella mushrooms and protein-packed tempeh. This recipe has very little prep time, but takes a little time to marinate and bake. Serve with millet, red quinoa or another whole grain.

This recipe is similar to my Baked Tempeh For Parties recipe. They are both unbelievably delicious. Friends WILL keep asking you for the recipe.


  • 8 oz pack tempe cut in 1/2 inch squares
  • 3 large portobello mushrooms cut into 1/2 inch chunks
  • 1 carrot cut into 1/2 inch square-like chunks
  • 1/2 a leek cleaned well and chopped into 1/2 inch strips
  • 1 sweet ripe pear (bartlett, etc) in
  • 1/4 cup apple cider vinegar
  • 1/8 cup balsamic vinegar
  • 1/4 cup gluten-free soy sauce
  • 1/8 cup (2 TBs) real maple syrup
  • 1/8 cup oil (grapeseed or olive oil) or water
  • 1 Tbs nutritional yeast
  • 1 Tbs of freshly grated ginger
  • Optional: roasted sesame seeds and pumpkin seeds for garnish


  1. Combine all wet ingredients in a bowl or large measuring cup
  2. Toss all of the dry ingredients in the marinade in a baking dish and let it sit for 15 minutes – 1 hour
  3. Pre-heat the oven to 350 degrees
  4. Bake with or without a lid on for about 40 minutes
  5. Garnish with roasted pumpkin and sesame seeds to add color and crunch
  6. Serve with a whole grain like millet, red quinoa, kasha, brown rice, polenta, etc