This recipe combines the complex flavor of port wine with fresh figs and nutty tempeh. Serve over mashed potatoes with roasted asparagus for a meal that will wow the toughest critic.
Ingredients
- 2 tablespoons (30 ml) olive oil (water sauté)
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 package (8 ounces, or 225 g) tempeh (*use plain soy tempeh to make this dish gluten-free or use seitan to make soy-free), cubed
- 8 fresh figs, each cut into 6 wedges
- ½ cup (120 ml) water
- 1 cup (235 ml) port wine
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) DIY Golden Bouillon
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Salt and pepper, to taste
How to Make It
-
The Night Before
- Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Combine in an airtight container with the cut-up tempeh and figs and store in the fridge. In the Morning
- Combine all the ingredients in the slow cooker. Cook on low for 7 to 9 hours.
