Roasted Tempeh with Artichoke

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the tempeh cubes dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry tempeh is key to achieving a golden, crispy exterior rather than a steamed texture.

2. 2

   In a large bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, thyme, salt, pepper, and red pepper flakes to create a marinade.

3. 3

   Add the tempeh cubes and artichoke halves to the bowl, gently tossing to coat all pieces evenly with the marinade. Let sit for 5 minutes to allow flavors to infuse.

   Tip: Work gently with the artichokes to avoid breaking the delicate leaves.

4. 4

   Spread the tempeh and artichokes in a single layer on a large baking sheet, cut-side down for the artichokes so they brown beautifully.

   Tip: Use two baking sheets if needed to avoid overcrowding, which prevents proper roasting.

5. 5

   Roast for 25-30 minutes, stirring halfway through, until the tempeh is golden brown and the artichoke hearts are tender with caramelized edges.

   Tip: The artichoke leaves should pull off easily when ready and the tempeh should be crispy.

6. 6

   Remove from the oven and immediately drizzle with balsamic vinegar while still hot. Toss gently to combine.

7. 7

   Transfer to a serving platter and garnish generously with fresh chopped parsley. Serve warm or at room temperature.

   Tip: This dish tastes wonderful either warm right from the oven or as a cold salad the next day.