Crockpot Cantonese Tempeh

Submitted by Serah B.

"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"

 

• Ready In: 6hrs 30mins
• Ingredients: 15
• Serves: 6

ingredients

• 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.

Reviews

[timhammond]

Edible, but not as much flavor as one would expect after everything that is in it.

 

[SpicyTuna17]

I made this today, but with a few changes. I didn't use the bell peppers because of allergies or the carrots because they spike my blood sugar too fast. I also didn't use the brown sugar or the corn starch. I did add some garlic and a whole eggplant, rough chopped. It was very tasty.