Grilled Tempeh with Artichoke and Lemon Herb Marinade
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. I love grilling tempeh because it gets this amazing smoky crust while staying tender inside, and paired with fresh artichoke hearts and a bright lemon herb marinade, it feels both comforting and impressive. Tempeh is packed with protein and probiotics that support digestion, making this a truly nourishing meal. The best part is that most of these ingredients are pantry staples or easy to find, so you won't break the bank pulling this together. Trust me, your guests will have no idea how simple it actually was to prepare.
Ella x
Ingredients
- 2 blockstempeh(8 oz each)
- 8fresh artichoke hearts(halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoondried oregano
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonlemon zest
- 118 mlvegetable broth
Detail level
Instructions
- 1
Slice each tempeh block lengthwise into two 0.5-inch thick steaks. Steam the tempeh steaks for 10 minutes to soften, then pat dry with paper towels.
Tip: Steaming removes bitterness and helps the tempeh absorb the marinade better.
- 2
In a shallow bowl, whisk together 4 tablespoons olive oil, lemon juice, minced garlic, thyme, oregano, salt, pepper, and red pepper flakes.
Tip: Prepare the marinade while the tempeh steams for efficiency.
- 3
Place the steamed tempeh steaks and artichoke heart halves in the marinade, gently coating all sides. Let sit for 10 minutes.
Tip: Don't over-marinate tempeh as it can become mushy; 10 minutes is ideal.
- 4
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Use a grill brush to clean grates thoroughly before cooking.
- 5
Place tempeh steaks and artichoke halves on the hot grill with the cut-side down. Grill for 5-7 minutes without moving them.
Tip: Resist the urge to flip early; let grill marks develop for better flavor and texture.
- 6
Carefully flip the tempeh and artichokes, then grill for another 5-7 minutes until golden brown and tender.
Tip: Artichokes are done when you can easily pierce them with a fork.
- 7
Transfer grilled tempeh and artichokes to a serving platter. Drizzle with remaining 2 tablespoons of fresh olive oil and lemon zest.
Tip: Fresh oil at the end adds brightness that cooking reduces.
- 8
Scatter fresh parsley over the top and serve immediately with extra lemon wedges on the side.
Tip: Serve warm for the best flavor and texture.
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