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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.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 servings
Calories 261
Author Kathy Hester

Ingredients

  • 2 tablespoons 30 ml olive oil
  • 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 120 ml water
  • 1 cup 235 ml port wine
  • 1 tablespoon 15 ml balsamic vinegar
  • 1 tablespoon 6 g vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
  • 1 sprig fresh 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: 261kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 541mg | Fiber: 4g | Sugar: 23g