|Spicy Slow Cooker Almond Tempeh|
It's been a fast-paced start to the school year and this has meant a lot of quick and easy meals. It has also meant a lot of dining out. However, a friend of mine mentioned she was making a tempeh dish in peanut sauce this weekend and it got me dreaming of a dish I made last year and never got to blog!
I am participating in Eating Rules October Unprocessed challenge and so I am trying to make meals that don't require a lot of kitchen prep. Taking the ideas of the dish that was never blogged, amending it to be peanut-free so I could take it to work (I teach at a peanut-free campus), and modifying it to include veggies I could buy pre-prepped... and you get something fabulous!
Spicy Slow Cooker Almond Tempeh
3/4 cup Almond Butter
2 8-oz packages of 3-grain tempeh (or your favorite tempeh)
10-oz shredded carrots
8-oz sliced crimini mushrooms
10-oz peeled, cubed butternut squash
2 red bell peppers chopped into medium pieces
2 tbsp diced ginger
1 tsp cayenne pepper powder (more if you want really spicy, less if you can't handle heat)
2 tbsp soy sauce
1 tsp seasoning salt
1 tsp black pepper
Mix everything together in the slow cooker. Cook on low 8-10 hours. The dish will go from liquidy to more liquidy, and will then start to thicken.
Serve over quinoa or rice.
Each serving is approximately one cup however it will vary on how long you let the liquid cook down. This is a large portion when paired with a grain, so I am also including nutritional information for a half the serving as well.
1/8 recipe -- 330 calories, 29 carbs, 18 fat, 17 protein, 9 fiber
1/16 recipe -- 165 calories, 14.5 carbs, 9 fat, 8.5 protein, 4.5 fiber