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.
Slow Cooker Tempeh Braised With Figs and Port Wine [Vegan, Gluten-Free]
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 8-ounce package tempeh (use plain soy tempeh to make this dish gluten-free), cubed
- 8 fresh figs, each cut into 6 wedges
- 1/2 cup water
- 1 cup port wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegan chicken-flavored bouillon
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Salt and pepper, to taste
- The night before, heat the oil in a skillet over medium heat and sauté the onion until translucent, 3-5 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 refrigerator.
- The next day, combine all the ingredients in the slow cooker. Cook on low for 6-8 hours.