Roasted Tempeh with Artichoke
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted tempeh and artichoke dish has become a weeknight favorite in my kitchen. Tempeh is such a powerhouse of protein and probiotics that help support digestion, making it perfect for vegetarian meals. What I love most is how quickly it all comes together in under an hour, with minimal prep work needed. The combination of garlic, lemon, and fresh thyme creates an incredible depth of flavor that makes you feel like you spent ages in the kitchen, when really it's refreshingly simple. Toss everything on a baking sheet and let the oven do the work while you relax. It's honestly one of my go to recipes when I want something nourishing and delicious without the fuss.
Ella x
Ingredients
- 397 gtempeh(cut into 1-inch cubes)
- ½ kgfresh artichoke hearts(halved lengthwise, or frozen thawed)
- 4 tbspolive oil
- 3 tbsplemon juice
- 4garlic cloves(minced)
- 2 tspfresh thyme(dried works too)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 1 tbspbalsamic vinegar
- 3 tbspfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
Remove from the oven and immediately drizzle with balsamic vinegar while still hot. Toss gently to combine.
- 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.
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