Crockpot Cantonese Tempeh

May 19, 2023May 19, 20230 17
Crockpot Cantonese Tempeh recipe for a savory vegan meal
in Vegan

Prep

15 min

Cook

4-8 hours

Ready In

4-8 hours

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 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 cans diced tomatoes
1 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

Nutrision Information

Servings Per Recipe
8
Calories
205
Sugar
9g
Fat
8g
This Crockpot Cantonese Tempeh recipe is a vegan twist on a classic Chinese dish. Cantonese cuisine is known for its use of fresh vegetables, which are highlighted in this recipe with mixed mushrooms, bell peppers, onions, and carrots. Tempeh, a fermented soybean product, is used as the protein source in this dish, creating a savory and satisfying meal that will please even carnivores. Cooking the recipe in a crockpot makes it an easy and convenient way to enjoy a home-cooked meal without spending hours in the kitchen.

Instructions

1.Cut the tempeh into cubes and place in the crockpot.
2.Add all of the sliced veggies to the crockpot.
3.In a separate bowl, whisk together the diced tomatoes, tomato paste, vegetable broth, brown sugar, vinegar, salt, and Worcestershire sauce.
4.Pour the mixture over the tempeh and veggies in the crockpot.
5.Cover the crockpot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
6.In a small bowl, mix together the cornstarch and water until smooth.
7.Stir the cornstarch mixture into the crockpot and cook for an additional 30 minutes or until the sauce has thickened.
8.Serve the tempeh and veggies over rice or noodles, garnished with green onions if desired.

PROS

This vegan recipe is packed with flavor and nutrients.

The tempeh provides a good source of plant-based protein, while the variety of veggies adds vitamins and minerals.

The crockpot makes it an easy and convenient meal to prepare.

CONS

This recipe takes several hours to cook, so it requires advance planning.

Some people may not be familiar with tempeh as an ingredient and may be hesitant to try it.

HEALTH & BENEFITS

This recipe offers several health benefits.
Tempeh is made from fermented soybeans and is a good source of plant-based protein, with 16 grams per 3-ounce serving.
It is also rich in fiber and contains probiotics that can improve gut health.
The variety of veggies in this recipe adds important vitamins and minerals to the dish.
Finally, the absence of meat and use of vegetable broth make this recipe lower in saturated fat, which is beneficial for heart health.

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