Port wine, figs, rosemary… this dish made the perfect easy, elegant dish to celebrate New Year’s last year. I posted the picture of it when I wrote about tempeh, and Kathy has graciously agreed to let me share the recipe with you. And I’m so glad because it’s SO good. If you haven’t played with your slow cooker yet, here’s your chance! Leave this to sit early in the morning, and your house will be filled with rich amazing aromas by the time you come home at night. :) Serve over mashed potatoes for that final touch; adding the extra creaminess completes the dish perfectly.
In case you missed the deliciousness the first time around. :)
Tempeh Braised with Figs and Port Wine
By Kathy Hester, at Healthy Slow Cooking.
From her book, The Vegan Slow Cooker.
Note: I doubled the recipe to bring to a party and it worked beautifully.
2 T olive oil
1 small onion, minced
2 cloves garlic, minced
1 package (8 oz) tempeh, cubed
8 fresh figs, each cut into 6 wedges (You can use dried figs in place of fresh, but the stew will be a bit sweeter – you may want to add another teaspoon of balsamic vinegar to balance.)
1/2 C water
1 C port wine
1 T balsamic vinegar
1 T vegan chicken-flavored bouillon
1 spring fresh rosemary
1 spring fresh thyme
salt and pepper to taste
The night before:
1. Heat the oil in a skillet over medium heat and saute the onion until translucent, 3 to 5 minutes.
2. Add the garlic and saute for 1 minute longer.
3. Combine in an air-tight container with the cut-up tempeh and figs and store in the fridge.
In the morning:
4. Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.
Enjoy!!
