Crockpot Cantonese Tempeh Recipes

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CROCKPOT CANTONESE TEMPEH



Crockpot Cantonese Tempeh image

Easy tempeh recipe. You could also use seitan strips, like the ones in this recipe from Vegan Dad: http://vegandad.blogspot.com/2008/05/noodles-and-beef-seitan-in-black-bean.html

Provided by Serah B.

Categories     One Dish Meal

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • Mix all ingredients, EXCEPT cornstarch and water, together in crockpot.
  • Cover and cook on low for 6 hours.
  • 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).
  • Cover and cook another 20 minutes or until sauce thickens.
  • Serve over rice.

ORANGE PAN-GLAZED TEMPEH RECIPE



Orange Pan-Glazed Tempeh Recipe image

Make and share this Orange Pan-Glazed Tempeh Recipe recipe from Food.com.

Provided by Renee D

Categories     Grains

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
10 ounces tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
1 handful cilantro leaf (coriander)

Steps:

  • Put the orange juice in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
  • Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
  • Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
  • Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top.

Nutrition Facts : Calories 275.9, Fat 14.7, SaturatedFat 2.6, Sodium 2835.9, Carbohydrate 20.9, Fiber 1.1, Sugar 8.3, Protein 19.2

CROCK POT CANTONESE DINNER



Crock Pot Cantonese Dinner image

Make and share this Crock Pot Cantonese Dinner recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 6h12m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork steak, cut into strips
1 tablespoon oil
1 medium onion, sliced
1 green pepper, cut into strips
1 (4 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 tablespoons vinegar
1/2 teaspoon salt
2 teaspoons Worcestershire sauce

Steps:

  • Brown meat in oil; place in crock pot.
  • Mix remaining ingredients and add to pork.
  • Cover and cook on low for 6 hours.
  • Serve over rice.

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