A quick update just to say that Aidah seems to be doing really well since her seizure. We’re still waiting on blood test results for her thyroid but things have calmed down a lot. It has also pushed me to get out of my damn bed and cook some more, so I finally have a new recipe for you!
After hating tempeh for a really long time, I’ve recently become a convert to it. I had a super bad experience of preparing it myself and thinking it tasted like plastic in my early vegan days, so I avoided it until I realised other people could cook it much better than I can.
A few months ago I started buying pre marinated stuff to add to dishes. I’ve come to love that funky, bitter tempeh taste and decided to venture into preparing it myself again. I’ve made a few lovely stir fries but recently I cooked a really nice dish in my slow cooker that I want to share.
This dish is perfect for tempeh haters as it had zero funky tempeh taste! I was actually a little bit sad about this but it was so tasty that it didn’t matter in the end. It was also pretty simple because the slow cooker does all the work for you!
Slow Cooked Peanut Tempeh
- 200g tempeh
- 1 medium sized sweet potato, chopped into bitesize pieces
- 1 bunch spring greens, finely chopped.
- 2 large shallots, chopped
- 3 cloves garlic, chopped
- 1 thumb of ginger, chopped
- 1/2 tsp ground coriander
- 2 tsp vegetable oil
- 2 red chillies, roughly chopped
- 1 cup peanut butter
- 4 cups vegetable stock
- generous splash of lemon juice
- salt, soy sauce, rice vinegar and chilli sauce to season
- fresh coriander and noodles to serve alongside
- Start off by placing the tempeh in a steamer and steam for 10 minutes. While this is going on, fry off the shallots, ginger and garlic for 5 minutes on a low heat. Add the dried coriander and fry for a further minute or so.
- Place the shallot mixture into a blender along with the chillies, peanut butter, stock, and lemon juice and blitz until smooth.
- Pop the sauce, tempeh and chopped sweet potato into the slow cooker and cook for 6-8 hours. If your slow cooker cooks on a high heat then go for 6 hours.
- 40 minutes before it’s due to finish, add the spring greens and a little water if it’s dried out a bit.
- Cook the noodles and chop the coriander.
- Before serving season the tempeh with a little salt, soy sauce and chilli and rice vinegar if that’s your thing.
- Serve alongside noodles and top with chopped coriander and a little extra chilli sauce
Yes it’s a bit faffy having to steam the tempeh and fry off the shallots beforehand but if you’re in a rush in the morning you can do these bits the night before.
I really, really liked this dish. It was a great way of using up the ridiculous amunt of half used jars of peanut butter stacked in my cupboards and it’s pretty adaptable. I only used sweet potato and spring greens because that’s what I had in the fridge, but most veg will work here…I’m thinking peppers and broccoli next time! Just be careful not to add soft veggies to the slow cooker too early or they’ll go mushy.
I’m looking forward to cooking more tempeh recipes, what is your favourite way of preparing tempeh? Let me know in the comments
I’ll end this post with an intense Aidah stare