I love cooking with the slow cooker and use it to make yummy food year round. It lives on my counter only in the cold months and then gets put in the darkness of the cabinets for the summer. Crockpot, crockpot, where do you go when the lights go out? Just as I thought it was time to replace it with the blender and force the spring to come, the mighty winter storm Thor decided to rip through the country. Oh well, I guess I will just have to slow cook something tasty again.
The most exciting thing I discovered this winter in my kitchen was how delicious tempeh is when slow cooked. You might have seen this dish for Vegan “Steak Tips” on my blog, which I love. My husband keeps asking me to make it again, so today I am spinning this dish into a full on short rib bbq dinner. Before I went meatless, we used to make this dish with the actual short ribs, but I am stoked to veganize this classic dinner this time.
Tempeh is so good for me because it has probiotic properties and is packed with protein. I don’t always eat soy, but when I do, I try to eat it in a form of tempeh. I believe it’s the healthiest soy food out there for me. Just the way the tempeh melts in my mouth after slow cooking for 6 hours is addicting. I wish I discovered this trick sooner but it’s never too late!
This dish is so simple to make that it makes me feel almost lazy. Am I really just going to put all the ingredients in this crockpot and then eat this heavenly dinner six hours later? Yup, that is exactly what I did and the result is splendid. The tomatoes, zucchini, peppers, onions and garlic cooked down into a beautiful tangy sauce. Worcestershire sauce, cola, cumin, and paprika are so perfectly complementing each other, I cant wait to use them together again. I served it on a bed of brown rice and quinoa. I loved this dish, my husband surly did, and I hope you love it too!
Have you ever made tempeh in the slow cooker before? I would love to hear more ideas, please share!
- 1 8oz package of tempeh, sliced
- 1 pint of cherry tomatoes (puncture each with a fork)
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 6 cloves of garlic, sliced
- 1 medium onion, sliced
- 2 tsp salt
- 2 tsp paprika
- 1.5 tsp black pepper
- ½ tsp ground cumin
- 1 tsp garlic powder
- 3 TB veggie broth
- 2 TB olive oil
- 12 ounces of cola
- 2 TB soy sauce or tamari
- 2 TB Vegan Worcestershire Sauce (I used Annie's HomegrownNaturals)
- 2 TB BBQ sauce
- Prepare all veggies, tempeh, garlic and onions as directed and add to slow cooker.
- Mix remaining ingredients in a small bowl and pour over veggies and tempeh.
- Cook in slow cooker on low heat 6-8 hours