Kathy Hester joins me today with a guest post! You may know Kathy from her cookbooks The Vegan Slow Cooker, The Great Vegan Bean Book, Vegan Slow Cooking for Two (or Just for You), and her newest book OATrageous Oatmeals. I’ve never met her in person, but we’ve become friends through social media and the vegan blogosphere, and I feel like I know her well.
The Tempeh Braised with Figs and Port Wine recipe she’s brought with her to share today is from her first book first book The Vegan Slow Cooker, which I bought in 2011 after my my friend Jen recommended it, and I’ve gotten a lot of use out of since. I love that Kathy gives instructions on what to prepare the night before and what to do in the morning before work – it makes slow cooking even easier!
- 2 tablespoons (30 ml) olive oil
- 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), cubed
- 8 fresh figs, each cut into 6 wedges
- 1⁄2 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) Chickeny Bouillon (page 19)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Salt and pepper, to taste
- 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 6 to 8 hours.