Name: Slow Cooker Vegan Sweet and Sour Tempeh
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Asian-Inspired
Ingredients: 8 oz package tempeh, chopped into chunks; 1 red onion, roughly chopped; 2 green bell peppers, chopped; 1 16 oz bag frozen pineapple chunks; 2 Tablespoons arrowroot powder or cornstarch + 2 Tablespoons water; brown rice, quinoa or cauliflower rice, for serving; SWEET AND SOUR SAUCE:; 1/4 cup tomato sauce, or tomato paste for a thicker sauce; 2 Tablespoons tamari or bragg’s aminos; 3 Tablespoons coconut sugar; 2 Tablespoons apple cider vinegar; 2 cloves of garlic, minced; 1 teaspoon grated fresh ginger; 1/2 cup water

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Table of Contents: Slow Cooker Vegan Sweet and Sour Tempeh

Slow Cooker Vegan Sweet and Sour Tempeh

Remember those classic sweet and sour dishes from your younger days? The ones that always seemed to disappear quickly at potlucks and family gatherings? This Slow Cooker Vegan Sweet and Sour Tempeh recipe brings all those comforting flavors back to the table, but with a healthy, plant-based twist.

As we get a little busier (or perhaps prefer a bit more mindful eating!), simplifying delicious meals is key – and this recipe does just that. Forget standing over a hot stove; let your slow cooker do the work, delivering tender tempeh in a vibrant, tangy sauce that everyone will adore.

This recipe is perfect for those evenings when you crave something satisfying without the stress. It’s a fantastic plant-based slow cooker option, offering a protein-packed meal that’s surprisingly easy to prepare.

Whether you’re hosting a holiday gathering, enjoying a cozy family dinner, or just need a simple, delicious meal on a weeknight, this dish is guaranteed to become a regular in your rotation. It truly showcases a delectable vegan tempeh recipe that even meat-eaters will enjoy!

This recipe focuses on achieving that authentic sweet and sour flavor through a homemade sauce, perfectly coating chunks of protein-rich tempeh and colorful vegetables. It’s a celebration of flavors and textures, offering a comforting, yet surprisingly light, meal that’s good for the body and soul. Let’s get cooking!

Alternate Names & Variations

Sometimes, you might be searching for this dish under a different name. Some alternatives include: Crockpot Sweet and Sour Tempeh, Vegan Sweet & Sour “Chicken” (since the tempeh offers a similar bite!), or simply Sweet and Sour Tempeh. You can easily customize this recipe to fit your preferences.

Feel free to add other vegetables like carrots, snap peas, or water chestnuts for extra crunch and nutrition. If you prefer a spicier kick, a dash of sriracha or red pepper flakes to the sauce is a fantastic addition. This adaptability is what makes it such a versatile plant-based slow cooker meal.

Ingredients: Slow Cooker Vegan Sweet and Sour Tempeh

Here’s what you’ll need to create this delightful dish:

* 8 oz package tempeh, chopped into 1-inch chunks
* 1 red onion, roughly chopped
* 2 green bell peppers, chopped
* 1 (16 oz) bag frozen pineapple chunks
* 2 Tablespoons arrowroot powder or cornstarch + 2 Tablespoons water (for slurry)
* Brown rice, quinoa, or cauliflower rice, for serving
* Fresh parsley, chopped (for garnish, optional)

Sweet and Sour Sauce:

* 1/4 cup tomato sauce, or tomato paste for a thicker sauce.
* 2 Tablespoons tamari or Bragg’s aminos (for gluten-free option)

* 3 Tablespoons coconut sugar (or brown sugar)
* 2 Tablespoons apple cider vinegar
* 2 cloves of garlic, minced
* 1 teaspoon grated fresh ginger
* 1/2 cup water

Step-by-Step Instructions

1. Prepare the Tempeh: Begin by gently steaming or boiling the tempeh chunks for about 10 minutes. This helps to reduce any bitterness and allows the tempeh to absorb the sweet and sour sauce more effectively. After steaming, drain the tempeh well. Chef’s Tip: Some people prefer to marinate their tempeh briefly in a little tamari before adding it to the slow cooker for an extra layer of umami.
2. Combine Ingredients: In your slow cooker, combine the steamed tempeh, chopped red onion, green bell peppers, and frozen pineapple chunks.
3. Make the Sauce: In a separate bowl, whisk together the tomato sauce, tamari (or Bragg’s aminos), coconut sugar, apple cider vinegar, minced garlic, grated ginger, and water.

4. Pour and Cook: Pour the sweet and sour sauce over the tempeh and vegetables in the slow cooker. Stir gently to ensure everything is evenly coated.
5. Slow Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours. The tempeh should be tender and the sauce thickened.
6. Thicken the Sauce (if needed): In a small bowl, create a slurry by mixing the arrowroot powder (or cornstarch) with the water. During the last 30 minutes of cooking, stir the slurry into the slow cooker to further thicken the sauce.

7. Serve: Serve hot over brown rice, fluffy quinoa, or riced cauliflower. Garnish with fresh parsley, if desired. Enjoy this simple, yet satisfying vegan tempeh recipe!

Recipe Card Block (Quick Reference)

This recipe takes about 15 minutes of prep time and then reliably cooks to perfection in your slow cooker. The total cook time is 4-6 hours on low or 2-3 hours on high depending on your slower cooker. This recipe yields approximately 4 servings. An estimate of calories per serving is around 350-400, though this can vary depending on your choice of side (rice, quinoa, or cauliflower rice).

Why This Recipe Works & Expert Tips

This Slow Cooker Vegan Sweet and Sour Tempeh recipe thrives on the balance of flavors. The tanginess of the apple cider vinegar, the sweetness of the pineapple and coconut sugar, and the umami richness of the tamari create a complex and satisfying sauce. Using a slow cooker allows the flavors to meld beautifully, resulting in a deeper, more developed taste than traditional stir-fry methods.

The steaming step for the tempeh is crucial – it softens the texture and allows it to absorb the sauce. Don’t skip it! This is easy comfort food for family dinners. For busy weeknights, using frozen pineapple and pre-chopped vegetables can save valuable time. It is also beneficial for those looking for a healthy alternative to traditional sweet and sour meals.

Storage, Freezing, and Reheating Tips

Leftover Crockpot sweet and sour tempeh can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve overnight! To freeze, allow the tempeh to cool completely, then transfer it to a freezer-safe container, leaving about an inch of headspace. This plant-based slow cooker meal freezes well for up to 2-3 months.

When reheating, you can use the microwave (for a quick, but potentially less texturally pleasing result) or the stovetop. For the stovetop, gently heat the tempeh in a saucepan over medium heat, adding a splash of water or vegetable broth if needed to prevent sticking. The sauce may thicken upon refrigeration or freezing, so feel free to add a little water while reheating to restore its consistency.

People Also Ask: Slow Cooker Vegan Sweet and Sour Tempeh

How do you make slow cooker vegan sweet and sour tempeh?

This Slow Cooker Vegan Sweet and Sour Tempeh recipe is incredibly straightforward! First, steam or boil the tempeh to remove any bitterness. Then, simply combine the tempeh with chopped vegetables (onion, bell peppers, pineapple) and a homemade sweet and sour sauce in your slow cooker.

Cook on low for 4-6 hours or high for 2-3 hours, adding a cornstarch or arrowroot slurry during the last 30 minutes to thicken the sauce. Serve over your favorite grain! This is a foolproof way to enjoy a satisfying and flavorful vegan tempeh recipe without spending hours in the kitchen.

What is tempeh and how do you cook it?

Tempeh is a traditional Indonesian soy product made from fermented soybeans. It has a firm texture and a slightly nutty flavor. Unlike tofu, tempeh isn’t processed to the same extent making it a source of plant-based protein, probiotics, and fiber.

There are many ways to cook tempeh. It can be steamed, baked, fried, or – as in this recipe – simmered in a sauce. Steaming before adding to a slow cooker is a great technique for softening the texture and optimizing flavor absorption.

What vegetables go with sweet and sour tempeh?

While red onion and green bell peppers are a classic combination, don’t be afraid to experiment! Carrots, broccoli florets, snap peas, and water chestnuts all pair beautifully with the sweet and sour flavors. Mushrooms also add a lovely earthy element.

When using denser vegetables (like carrots), you might consider adding them earlier in the cooking process to ensure they become tender. This recipe is a flexible canvas for showcasing your favorite veggies, ultimately making a nutritious and fulfilling plant-based slow cooker creation.

Can you make sweet and sour sauce from scratch?

Absolutely! Making sweet and sour sauce from scratch allows you to control the ingredients and tailor the flavors to your liking. This recipe utilizes tomato sauce (or paste), tamari, coconut sugar, apple cider vinegar, garlic, and ginger. These simple ingredients combine to create a vibrant and delicious sauce that rivals store-bought versions.

It may seem daunting, but making your own sweet and sour sauce is a rewarding experience that significantly elevates the taste of this Slow Cooker Vegan Sweet and Sour Tempeh!

Conclusion: Slow Cooker Vegan Sweet and Sour Tempeh

So, there you have it – a delicious, easy, and healthy Slow Cooker Vegan Sweet and Sour Tempeh recipe that’s sure to please the whole family. I truly believe this dish offers all the comforting flavors of the classic, but with a modern, plant-based twist. Don’t hesitate to give it a try! I’d love to hear about your experience. Share your photos and comments below – let me know how you customized the recipe and what your family thought.