Description
This hearty vegan sweet and sour tempeh is packed with flavor and perfect for meal prep. The tangy sauce clings to tender tempeh chunks and crisp bell peppers, with juicy pineapple adding natural sweetness. Serve over rice for a complete protein-packed meal that’s naturally gluten-free.
Ingredients
Scale
- 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
Instructions
- In a small bowl, whisk together all sauce ingredients until smooth.
- Place tempeh, onion, bell peppers, and pineapple in slow cooker.
- Pour sauce over ingredients and stir gently to coat.
- Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- During last 30 minutes, mix arrowroot powder with water and stir into slow cooker to thicken sauce.
- Serve warm over your choice of rice with extra sauce spooned over top.
Notes
Tips: For crispier texture, sauté tempeh before adding to slow cooker. Substitutions: Use tofu instead of tempeh if preferred. Storage: Keeps refrigerated for up to 5 days or freeze for 2 months.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 18g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, tempeh, sweet and sour, slow cooker, meal prep