Crockpot Cantonese Tempeh

Serah B.'s Note:

Easy tempeh recipe. You could also use seitan strips, like the ones in this recipe from Vegan Dad: http://vegandad.blogspot.com/2008/05/noodles-and-beef-seitan-in-black-bean.html

• Total Time: 6 hrs 30 mins
• Prep Time: 10 mins
• Cook Time: 6 hrs 20 mins

Ingredients:

Servings: 6

• 2 (8 ounce) packages tempeh
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 red bell peppers or 1 yellow bell pepper, sliced
• 16 ounces mixed mushrooms, sliced
• 2 large carrots, julienned
• 2 (15 ounce) cans diced tomatoes
• 1 (3 ounce) can tomato paste
• 2 cups vegetable broth
• 3 tablespoons brown sugar
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 2 teaspoons Worcestershire sauce, vegan variety
• 3 tablespoons cornstarch
• 3 tablespoons water

Directions:

1. Mix all ingredients, EXCEPT cornstarch and water, together in crockpot.
2. Cover and cook on low for 6 hours.
3. Dissolve cornstarch in water and stir into crockpot to thicken sauce into a glaze. (You may find that you need a little more or a little less cornstarch to achieve the desired thickness).
4. Cover and cook another 20 minutes or until sauce thickens.
5. Serve over rice.