Making a flavorful, well-balanced meatless dish doesn't get simpler than this. Sweet mango is the right complement to the earthy tempeh. A drizzle of the sweet and salty cooking liquid is the perfect addition of moisture and brightness. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the water, mirin, lime juice, vinegar, honey, Sriracha, salt, and garlic in a 5- to 6-quart slow cooker. Nestle the tempeh into the liquid; cover and cook on LOW until heated through, 4 hours.

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  • Remove the tempeh with a slotted spoon, reserving 1/4 cup of the cooking liquid. Cut the tempeh into 12 slices.

  • Divide the rice among 4 plates. Toss the spinach with the sesame oil, and place over the rice. Top with the tempeh slices and mango slices. Drizzle the reserved cooking liquid evenly over each serving.

Nutrition Facts

393 calories; 10 g total fat; 2 g saturated fat; 467 mg sodium. 60 g carbohydrates; 10 g fiber; 22 g sugar; 16 g protein; 9 g added sugar;

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