Crockpot Cantonese Tempeh

Total Time: 6 hrs 30 mins Preparation Time: 10 mins Cook Time: 6 hrs 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 mix all ingredients, except cornstarch and water, together in crockpot.
• 2 cover and cook on low for 6 hours.
• 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 cover and cook another 20 minutes or until sauce thickens.
• 5 serve over rice.