I noticed the final result for cooking tempeh in a crockpot is that they become crumbly – I may have cubed them a tad too small, maybe hahahaha
In order given below, into Crock-Pot place:
3 carrots sliced
2 potatoes, cubed
3 garlic, diced
1 medium onion, diced
1-2 tsp mixed herb, sprinkle everywhere
1 block of tempeh (mine was soy and black eyed peas), cubed
1 c veggie broth
225 g grape tomatoes, process into blender and pour all over
Cook on high for 3-4 H
Stir in a can of sliced mushroom, drained
1 can baked beans in maple syrup
1/2 can of corn
1/2 can of peas
1 tsp of mixed herb
2-3 tbsp BBQ sauce
Magi liquid seasoning to taste
Vegeta powder to taste
Cook more for another 2-3 H, until carrots and potatoes are tender
Serve with toast and vegan sour cream
Hearty Tempe Crock-Pot
Ingredients
- 3 carrots sliced
- 2 potatoes cubed
- 3 garlic diced
- 1 medium onion diced
- 1-2 tsp mixed herb sprinkle everywhere
- 1 block of tempeh mine was soy and black eyed peas, cubed
- 1 c veggie broth
- 225 g grape tomatoes process into blender and pour all over
- 1 can of sliced mushroom drained
- 1 can baked beans in maple syrup
- 1/2 can of corn
- 1/2 can of peas
- 1 tsp of mixed herb
- 2-3 tbsp BBQ sauce
- Magi liquid seasoning to taste
- Vegeta powder to taste
Instructions
- In order given, cook on high for 3-4 H, the first 8 ingredients
- Stir in the next ingredients
- Cook more for another 2-3 H, until carrots and potatoes are tender
- Serve with toast and vegan sour cream
