http://www.food.com/recipe/crockpot-cantonese-tempeh-449653Servings: 6
Ingredients:
* 2 (8 ounce) packages tempeh
* 1 medium onion, sliced
* 1 green bell pepper, sliced
* 1 red bell peppers or 1 yellow bell pepper, sliced
* 16 ounces mixed mushrooms, sliced
* 2 large carrots, julienned
* 2 (15 ounce) cans diced tomatoes
* 1 (3 ounce) can tomato paste
* 2 cups vegetable broth
* 3 tablespoons brown sugar
* 2 tablespoons vinegar
* 1/2 teaspoon salt
* 2 teaspoons Worcestershire sauce, vegan variety
* 3 tablespoons cornstarch
* 3 tablespoons water
Directions:
Prep Time: 10 mins
Total Time: 6 1/2 hrs
1. 1 Mix all ingredients, EXCEPT cornstarch and water, together in crockpot.
2. 2 Cover and cook on low for 6 hours.
3. 3 Dissolve cornstarch in water and stir into crockpot to thicken sauce into a glaze. (You may find that you need a little more or a little less cornstarch to achieve the desired thickness).
4. 4 Cover and cook another 20 minutes or until sauce thickens.
5. 5 Serve over rice.
Sounds interesting, but more important sounds VERY easy, so I have to add it here.