Crockpot Cantonese Tempeh
Transform your weeknight dinners with this irresistibly flavorful Crockpot Cantonese Tempeh! Packed with plant-based protein and vibrant vegetables like broccoli, bell peppers, onions, and carrots, this slow-cooked dish is bathed in a savory-sweet sauce of soy, hoisin, garlic, ginger, and maple syrup. The crockpot does the hard work, creating tender, flavor-infused tempeh while you go about your day. Perfect for meal prep, this vegan-friendly recipe pairs beautifully with steamed rice or noodles and is finished with a garnish of green onions and sesame seeds for an authentic Cantonese touch. A delicious balance of convenience and bold flavors, this dish is a must-try for anyone seeking healthy and hearty comfort food.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 16 oz tempeh
- 0.25 cup soy sauce (low-sodium)
- 3 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1.5 tbsp maple syrup
- 1 tbsp cornstarch
- 0.25 cup water
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- 1 medium white or yellow onion, sliced
- 2 medium carrot, sliced into rounds
- 4 cups cooked rice or noodles (optional, for serving)
- 2 stalks green onions, sliced (optional for garnish)
- 1 tbsp sesame seeds (optional for garnish)
Instructions
Cut the tempeh into bite-sized cubes or triangles and set aside.
In a small mixing bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, minced ginger, maple syrup, cornstarch, and water until smooth.
Place the tempeh, red bell pepper, broccoli florets, onion, and carrot into the crockpot.
Pour the sauce mixture over the tempeh and vegetables, ensuring everything is evenly coated.
Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, stirring gently once halfway through if possible.
Once the tempeh and vegetables are tender and the sauce is thickened, adjust seasoning if needed.
Serve hot over cooked rice or noodles, if desired.
Garnish with green onions and sesame seeds before serving, if preferred.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.2 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
