Slow Cooker Tempeh Braised with Figs and Port Wine
Looking for a sophisticated dish? Well, look no further than this recipe from my first book, The Vegan Slow Cooker. This recipe combines the complex flavor of port wine with fresh figs and nutty tempeh. Serve over mashed potatoes with roasted asparagus for a meal that will wow the toughest critic.
Servings: 4 servings
Calories: 284kcal
Ingredients
- 2 tablespoons olive oil , or water saute to make oil-free
- 1 small onion minced
- 2 cloves garlic minced
- 1 package 8 ounces, or 225 g tempeh (*use plain soy tempeh to make this dish gluten-free), cubed
- 8 fresh figs each cut into 6 wedges
- 1/2 cup water
- 1 cup port wine , use mushroom broth to make alcohol free
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegan chicken-flavored bouillon
- 1 sprig rosemary
- 1 sprig fresh thyme
- Salt and pepper to taste
Instructions
The night before :
- Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer.
- Combine in an airtight container with the cut-up tempeh and figs and store in the fridge.
- In the morning: Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.
Nutrition
Calories: 284kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 639mg | Potassium: 341mg | Fiber: 4g | Sugar: 23g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg