I know that you’re gearing up for the big holiday feast, but you still have to eat a regular dinner the next few days. To make more time for prepping, you need an easy-to-make dinner that cooks while you are at work or running errands. Slow Cooker Tempeh Braised with Figs and Port Wine is from my first cookbook, The Vegan Slow Cooker and cooks up perfect in your crockpot.
This recipe embodies what I love about slow cookers – very little hands on time and it cooks without supervision. If you’re new to tempeh, it’s an Indonesian soy food. It has halved soybeans in it and is cultured. It’s a great substitution for any of your old non-vegan recipes and holds together great in the slow cooker.
You can make this with balsamic vinegar in place of the port wine – but only use 2 tablespoons vinegar and add extra water to make up a whole cup of liquid.