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Slow Cooker Tempeh Braised with Figs and Port Wine


This is a tasty way to introduce novices to the delights of tempeh. Plus you throw everything into your slow cooker and go. It's from my first book, The Vegan Slow Cooker (

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  • 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


Servings 4
Preparation time 10mins
Cooking time 460mins
Adapted from


Step 1

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 your 4 quart slow cooker. Cook on low for 6 to 8 hours.

Please Note: If you're going to have this cooking longer than 8 hours you may want to add 1/4 to 1/2 cup water or broth so it doesn't cook dry.

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