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Slow Cooker Tempeh with Cajun Glaze

Cubed tempeh slow cooked with onion, pepper and celery in a smoky, sweet and tangy Cajun glaze, then thickened into a sticky coating and served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun-inspired
Calories: 300
Ingredients Method

Ingredients
  

  • Tempeh and Vegetables
  • 450 g 2 packages of 8 oz or 227 g tempeh, cut into 2 cm (3/4 inch) cubes
  • 1 medium onion chopped (about 150 g or 1 cup)
  • 1 green bell pepper chopped
  • 2 celery stalks sliced
  • Cajun Blend
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper use less for mild
  • 1/4 teaspoon fine salt
  • Cajun Glaze
  • All of the Cajun blend above
  • 2 tablespoons tomato paste about 32 g
  • 2 tablespoons tamari or soy sauce 30 ml
  • 3 tablespoons maple syrup 45 ml
  • 2 tablespoons apple cider vinegar 30 ml
  • 3 garlic cloves minced
  • 120 ml 1/2 cup water
  • To Finish and Serve
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • Cooked rice about 2 cups (400 g), for serving
  • Sliced green onions and lime wedges

Method
 

  1. Mix the blend. Stir the paprika, garlic powder, onion powder, oregano, thyme, pepper, cayenne and salt together in a small bowl.
  2. Whisk the glaze. In a bowl, whisk the tomato paste, tamari, maple syrup, vinegar, garlic and water with all of the blend until no lumps of paste remain.
  3. Load the pot. Put the onion, pepper, celery and cubed tempeh in a 4-quart (3.8 liter) slow cooker. Pour the glaze over and stir until every cube is coated.
  4. Cook. Cover and cook on low for 4 hours, or on high for 2 hours. The sauce should bubble gently at the edges and the tempeh should look darker and glossy.
  5. Thicken. Stir the cornstarch mixture into the pot, set it to high and cook with the lid off for about 10 minutes. The sauce should thicken to coat the back of a spoon.
  6. Taste and adjust. Add a pinch of salt if needed, or a squeeze of lime for brightness. Let the pot sit off the heat for 5 minutes.
  7. Serve. Spoon over rice and top with sliced green onions and lime wedges.