Oh boy, do I have a recipe for you today! It is super simple to prepare in the slow cooker and has the most delicious tangy italian flavor. Tempeh, peppers, onions, stewed tomatoes, and italian dressing marinate together in the crock pot for six to eight hours to create this fantastic meal.
I have become besties with my crock pot this winter as I have been working on recreating some of my favorite pre-vegan slow cooked meals. I have already shared my recipe for Vegan Steak Tips and Vegan BBQ Short Ribs with you. This is another of my old faves that I used to make with chicken and store bought italian dressing.
For this version, I subbed my favorite vegan protein, tempeh, and made my own italian dressing using this recipe by Emily from Practical Paleo. If you do not wish to make your own dressing, feel free to use your favorite store bought. If you like a creamier italian dressing you can use it in this recipe.
The best part of this meal is the simplicity in preparing it compared to the complexity of its finished flavors. You just have to chop the ingredients, throw them in the slow cooker, and cover with the dressing. Six to eight hours later you are serving tender tempeh and veggies bursting with tangy italian flavor.
Typically I serve this tangy italian tempeh over mashed potatoes or brown rice. But today I really wanted to savor the veggies and tempeh by themselves. You cannot lose either way because it is that good.
I was in absolute heaven when I finally got to taste the finished product. The flavors of the tomatoes, peppers, and onions combined with the homemade italian dressing made the tempeh so tender and seasoned to perfection. This dish is excellent as leftovers and I may even argue that it tastes even better the second time around.
If you have not tried tempeh in the slow cooker, you must give it a whirl and I highly recommend this recipe for your introduction. You will not be sorry that you did!
If you make this recipe, let me know on Instagram by tagging #breastcancermaven or on Twitter @bc_maven.
- 1-2 packages organic tempeh
- 1 red bell pepper
- 1 orange bell pepper
- 1 large red onion
- 28 ounce can of stewed tomatoes
- 16 ounces italian dressing (store bought or DIY with ingredients below)
- 1 cup extra virgin olive oil
- 1 cup red wine vinegar
- 3 tsp garlic powder
- 2 tsp minced onion
- 2.5 tsp oregano
- 2.5 tsp basil
- 2 tsp pepper
- 2 tsp sea salt
- 2 tsp ground mustard
- Slice onion, bell peppers, and tempeh.
- If making your own italian dressing, add ingredients in a mason jar, cover, and shake well.
- Add veggies and tempeh to the slow cooker and top with the entire can of stewed tomatoes.
- Pour all of the italian dressing over the veggies and tempeh.
- Cover the crockpot and cook over low heat for 6-8 hours.