Crockpot Cantonese Tempeh |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Easy tempeh recipe. You could also use seitan strips, like the ones in this recipe from Vegan Dad 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.
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