I often get stuck in the “grain bowl” rut (Can you blame me? They’re delicious). But, sometimes the grain+protein+veggie combo can get boring. Enter Baked Artichoke Tempeh.

This recipe is based on an “Artichoke Chicken” recipe that my family has been making for as long as I can remember. It’s actually from a cooking magazine, but no one can remember the name or where to find it. My mom has been making the recipe for so long, that it’s become one of those quick, “just eye it” weeknight dinners. 

I recently tried tempeh for the first time and couldn’t wait to try it in various recipes. You often see tempeh sauteed or baked and placed on top of, you guessed it, a grain bowl. So I wanted to try something different. 

In this recipe, the tempeh is topped with a creamy, artichoke topping, goes into the oven and comes out golden and tender. Then, pair it with your favorite sides and you’re ready to eat!

Baked Artichoke Tempeh

Ingredients

1 can artichoke hearts

2-3 tablespoons mayo

⅓ cup parmesan cheese

2-3 cloves garlic, minced

2 tablespoons plain greek yogurt

Salt and pepper, to taste

2 packages of tempeh

2 tablespoons vegetable broth

1 tablespoon melted butter

Directions

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Add the mayo, yogurt, minced garlic, and salt and pepper to a small-medium-sized bowl and mix well.
  3. Drain the artichoke. Then, cut the artichoke hearts into quarters.
  4. Add the quartered artichoke hearts and parmesan to the bowl and mix until well combined. Set aside.
  5. Take the tempeh out of its packaging and cut each piece in half so that you have 4 squares.
  6. Prepare an 8×8 baking pan by adding the vegetable broth and melted butter to it and mixing until they’re just-combined. 
  7. Add the four squares of tempeh to the pan (don’t worry if they’re touching) and evenly spread the artichoke mixture on top of the tempeh.
  8. Bake for 25-30 minutes or until the cheese in the topping is melted and starts to look light golden brown.
  9. Add your choice of sides and voila: the perfect weeknight dinner. This recipe serves 2-4 people, depending on how hungry you are 🙂