Since my nutritional conversion from eating crappy foods to vegan, I have been experimenting with tempeh among other “meaty” vegan proteins. Check out my tempeh recipes here . I love working with tempeh for many reasons, one of which is its ability to blow your mind when cooked in a slow cooker. Inspired by this wonderful recipe from Kathy at Healthy Slow Cooking, a few modifications flipped this “holiday” dish into an any day black pepper steak treat.
The figs create sweet, gooey, remarkable gravy and the tempeh slowly cooks in these heavens for 6 hours. With portabellas added later, the result is juicy, tender chunks of tempeh in a mushroom-fig gravy that tastes so good it guarantees finger licking before dinner is over. The flavors of this gravy called for mashed potatoes, which makes the dish complete in my opinion. As usual, I cannot just have plain ole’ mashed potatoes, I had to pizzazz them up with some garlic and dill.
Next time I am cooking for my relatives I will prepare this dinner because I’m so impressed. I know all you vegans will absolutely love these flavors. For all who think vegans don’t eat hearty, delicious food must try this dish.
If you try this dish and enjoy it as much as I did, let me know on Twitter @bc_maven or Instagram #breastcancermaven
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 pkg tempeh (10 ounces), cubed
- 8 dried figs, quartered
- 1 1⁄2 cup water
- ½ cup vegetable broth
- 2 TBS balsamic vinegar
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tsp Bragg’s Liquid Aminos
- 1 ½ tsp cracked black pepper
- Salt to taste
- 2 portabella mushrooms, sliced
- Mix liquid ingredients in slow cooker.
- Add onions, garlic, tempeh, figs, rosemary, thyme, salt and pepper.
- Cook in slow cooker on low for 4-6 hours.
- Add mushrooms to slow cooker 30-60 minutes before serving and stir.