Hearty Crock-Pot Tempe (Tempeh)

I noticed the final result for cooking tempeh in a crockpot is that they become crumbly – I may have cubed them a tad too small, maybe hahahaha

In order given below, into Crock-Pot place:

3 carrots sliced
2 potatoes, cubed
3 garlic, diced
1 medium onion, diced
1-2 tsp mixed herb, sprinkle everywhere
1 block of tempeh (mine was soy and black eyed peas), cubed
1 c veggie broth
225 g grape tomatoes, process into blender and pour all over

Cook on high for 3-4 H

Stir in a can of sliced mushroom, drained
1 can baked beans in maple syrup
1/2 can of corn
1/2 can of peas
1 tsp of mixed herb
2-3 tbsp BBQ sauce
Magi liquid seasoning to taste
Vegeta powder to taste

Cook more for another 2-3 H, until carrots and potatoes are tender
Serve with toast and vegan sour cream

Print Recipe

Hearty Tempe Crock-Pot

Servings: 0

Ingredients

• 3 carrots sliced
• 2 potatoes cubed
• 3 garlic diced
• 1 medium onion diced
• 1-2 tsp mixed herb sprinkle everywhere
• 1 block of tempeh mine was soy and black eyed peas, cubed
• 1 c veggie broth
• 225 g grape tomatoes process into blender and pour all over
• 1 can of sliced mushroom drained
• 1 can baked beans in maple syrup
• 1/2 can of corn
• 1/2 can of peas
• 1 tsp of mixed herb
• 2-3 tbsp BBQ sauce
• Magi liquid seasoning to taste
• Vegeta powder to taste

Instructions

• In order given, cook on high for 3-4 H, the first 8 ingredients
• Stir in the next ingredients
• Cook more for another 2-3 H, until carrots and potatoes are tender
• Serve with toast and vegan sour cream