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
½ teaspoon salt
2 teaspoons Worcestershire sauce , vegan variety
3 tablespoons cornstarch
3 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.
