I’ve been in a slow cooker mood and making of a list of things I want to cook in my crockpot. First up is this Slow Cooker Vegan Sweet and Sour Tempeh.
Why? Well, there was tempeh in the fridge and a pineapple that needed to be used asap. The sauce is mostly fresh pineapple with crushed tomatoes, soy sauce, and ginger. It’s so easy. You just add all the sauce ingredients to your blender, pour over the cubed tempeh, bell pepper and chopped pineapple in the slow cooker.
Cook on low for 7 to 9 hours and serve over rice. It will brighten up dinner on one of those dark, gloomy days.
Slow Cooker Vegan Sweet and Sour Tempeh
Who needs take out when you can come home to a piping slow cooker full of sweet and sour tempeh? Throw it together before you go to work and it's ready at dinner time. I set my rice cooker on a timer so my rice is ready at the same time.
Ingredients
Blender Sauce Ingredients
- 1 cup pineapple chunks
- 1/2 cup crushed tomatoes
- 1/2 cup water
- 1/4 cup chopped onion, or 1/2 small onion
- 1/4 cup soy sauce, regular or low sodium
- 2 tablespoons rice wine vinegar
- 1 inch piece fresh ginger, peeled
Main Ingredients
- 2 8 ounce/227g packages tempeh. cubed
- 1 1/2 cups diced pineapple
- 2 cups diced bell pepper, any color or tri-color
Instructions
- Add all the blender ingredients to your blender and blend until smooth.
- Add the main ingredients and the blender sauce to your 4-quart crockpot and cook on low 7 to 9 hours.
- Serve over steamed rice.
Nutrition Information
Amount Per Serving Calories 86Sodium 626mgCarbohydrates 16gFiber 3gSugar 10gProtein 4g
I know many of you enjoyed my 6 Vegan Slow Cooker Recipes for 2-Quart Crockpots post on Thursday. Even though this recipe is written to use a 4-quart slow cooker, you can cut it in half and use your 2-quart crockpot!
Marla says
Perfect! I have Tempeh and pineapple in my fridge right now. Thanks for this recipe:)
Kathy Hester says
Let me know how you like it!
Claudia says
Would this recipe be good with lentils instead of tempeh? It looks delicious but not a tempeh fan.
Kathy Hester says
You could try it, but I’d lean towards a bean that would hold up better like chickpeas. The tomato may slow the cooking of the lentils if you start them from dry, but cooked chickpeas would work perfect.
Kathryn Grace says
This looks wonderful. Need to get some pineapple and tempeh, then give it a try. Thank you.
Kimberly T Hudsons says
unfortunately right now some ingredient are not in my fridge
delicious recipes thanks for it
Karen says
To save time, can it be cooked on high?
Kathy Hester says
Yes. If a recipe says 7 to 9 hours on low, cook it for 3 1/2 to 4 hours on high.
leigh cogi says
ive got frozen tempeh in my freezer that ive been wanting to use but a bit hesitant as ive not cooked it before….do i just defrost and then go or do i have to pre cook first, can you tell me? thanks for inspiring me, looks amazing!!
Kathy Hester says
You can carefully cut it frozen and add it to the slow cooker without defrosting!
Alison says
Hi Kathy! This looks awesome! Do you think there’s a way this could work in a pressure cooker too?
Kathy Hester says
I think it could – maybe on high pressure for 5 or 10 minutes?
Tracey says
Could I sub Soy Curls? If so, how much?
Andy says
Can I substitute the tempeh with tofu?
Kathy Hester says
Yes.