Slow Cooker Vegan Sweet and Sour Tempeh

Ingredients:

• 8 oz package tempeh, chopped into chunks
• 1 red onion, roughly chopped
• 2 green bell peppers, chopped
• 1 16 oz bag frozen pineapple chunks
• 2 Tablespoons arrowroot powder or cornstarch + 2 Tablespoons water
• brown rice, quinoa or cauliflower rice, for serving

Sweet and Sour Sauce

• 1/4 cup tomato sauce, or tomato paste for a thicker sauce
• 2 Tablespoons tamari or bragg’s aminos
• 3 Tablespoons coconut sugar
• 2 Tablespoons apple cider vinegar
• 2 cloves of garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 cup water

Instructions: 

Slow Cooker:

1. Make the sauce by whisking together all ingredients in a small bowl.
2. Add tempeh, onion, bell pepper, pineapple and sweet and sour sauce into your slow cooker. Cook on high for 2-3 hours or low for 4-6 hours. In a small bowl, whisk together arrowroot powder and 2 Tablespoons of water. Pour into the slow cooker and stir to combine. The sauce should thicken up almost immediately. If the mixture seems too watery you can cook it for 10-15 minutes longer on high, with the lid of your slow cooker removed. Serve over brown rice with toppings of choice.

Instant Pot:

1. Make the sauce by whisking together all ingredients in a small bowl.
2. Add tempeh, onion, bell pepper, pineapple and sweet and sour sauce into your Instant Pot. Manually set time to cook for 5 minutes and release the pressure manually. In a small bowl, whisk together arrowroot powder and 2 Tablespoons of water. Remove Instant Pot lid and pour arrowroot mixture in and stir to combine. Set Instant Pot to sauté and cook with the lid off for about 5-10 minutes, stirring occasionally. This will help cook off some of the excess liquid. Serve over brown rice with toppings of choice.

Stovetop:

1. Make the sauce by whisking together all ingredients in a bowl. Pour over tempeh and let marinate for a few hours or overnight. When ready to cook, add 1 Tablespoon olive oil to a large skillet over medium-high heat. Sauté onion and bell peppers until soft, about 7-8 minutes. Add marinated tempeh with sauce and pineapple chunks into the skillet.
2. Reduce heat to a simmer and let cook for about 10-15 minutes or until the dish is warm throughout. In a small bowl, whisk together arrowroot powder and 2 Tablespoons of water. Pour into the skillet and stir to combine. The sauce should thicken up almost immediately. Serve over brown rice with toppings of choice.

Nutrition

Serving: 1/4 of recipe Calories: 300kcal Carbohydrates: 53g Protein: 14g Fat: 6g Fiber: 5g Sugar: 27g