Thursday, February 9, 2012

Crockpot Cantonese Tempeh


  • Ingredients
  • 2 (8 ounce) packages tempeh
  • medium onion , sliced
  • green bell pepper , sliced
  • red bell peppers or yellow bell pepper , sliced
  • 16 ounces mixed mushrooms , sliced
  • large carrots , julienned
  • 2 (15 ounce) cans diced tomatoes
  • 1 (3 ounce) can tomato paste
  • cups vegetable broth
  • tablespoons brown sugar
  • tablespoons vinegar
  • ½ teaspoon salt
  • teaspoons Worcestershire sauce , vegan variety
  • tablespoons cornstarch
  • tablespoons water

  • What To Do
    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.