Slow Cooker (or not) Spiced Tempeh
with cabbage / carrots / potatoes
Our meatless version of this comforting, Irish-American staple features slow-cooked tempeh and hearty vegetables. We've amped up the flavor with a seasoned broth to pour over everything at serving time.
Smarts #1: Pickling spice is a mixture of whole spices that usually includes peppercorns, coriander, mustard seed, and allspice. You can buy it premade, which we recommend, or make your own blend if you prefer.
Smarts #2: You can cook everything together if you like, but we found that adding the vegetables in stages yielded better textures and kept them from overcooking.
Ingredients
- Tempeh - 16 oz , sliced into "steaks"
- Water - 1 cup
- Oil, cooking - 1 Tbsp
- Soy sauce, low-sodium - 3 Tbsp + 1 tsp
- Vinegar, apple cider - 2 Tbsp
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Sugar - 1/2 tsp
- Garlic powder - 1/2 tsp
- Carrots - 12 oz , chopped into 2" / 5 cm chunks (sub baby carrots)
- Onions, medium - 1 , quartered
- Garlic - 4 cloves , peeled and smashed
- Cabbage - 1 medium head , cored and sliced into wedges
- Potatoes, Yukon gold - 1 lb , quartered
- Bay leaves - 2
- Pickling spice - 1 Tbsp
- Stock, any type - 3 cups
- Mustard, Dijon - 1 Tbsp , plus more for serving (preferably course-grained)
Choose Cooking Method
Prep
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Steam tempeh - Slice tempeh. Pour water into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. (Can be done 1 day ahead)
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Marinate tempeh - Whisk together cooking oil, first portion of soy sauce, vinegar, salt, black pepper, sugar, and garlic powder. Add tempeh, turning to coat. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
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Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Cabbage - Remove any wilted outer leaves from the cabbage and slice the whole head into quarters from the top through the stem end. Cut out the core and slice each quarter into thin wedges. (Can be done up to 5 days ahead)
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Potatoes - Prep as directed.
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Slow cook tempeh - Remove tempeh from marinade (discard marinade). In the bowl of a slow cooker, combine carrots, onions, garlic, potatoes, and bay leaves. Place tempeh steaks on top of vegetables and sprinkle with pickling spice. Pour stock around the tempeh and place the lid on the slow cooker. Cook until vegetables are tender but not falling apart, ~6 to 8 hours on low or 4 to 5 hours on high. Add cabbage wedges to the slow cooker for the last hour of cooking time. (Can be done up to 5 days ahead)
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Make
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Remove tempeh and vegetables with a slotted spoon (reserve cooking liquid) and transfer to a serving platter. Discard bay leaves and garlic cloves. Serve onions with the vegetables or discard them if you prefer. Cover to keep warm.
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Strain 2 cups of cooking liquid into a mixing bowl and whisk in mustard and second portion of soy sauce. Drizzle as much of this mixture as you like over the plate of tempeh and vegetables.
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Serve tempeh steaks with vegetables on the side and extra mustard for dipping. Enjoy!
Prep
-
Steam tempeh - Slice tempeh. Pour water into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. (Can be done 1 day ahead)
-
Marinate tempeh - Whisk together cooking oil, first portion of soy sauce, vinegar, salt, black pepper, sugar, and garlic powder. Add tempeh, turning to coat. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
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Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Cabbage - Remove any wilted outer leaves from the cabbage and slice the whole head into quarters from the top through the stem end. Cut out the core and slice each quarter into thin wedges. (Can be done up to 5 days ahead)
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Potatoes - Prep as directed.
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Make
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Heat oven to 350F / 177C degrees.
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Place carrots, onions, garlic, potatoes, and bay leaves into a Dutch oven. Arrange tempeh steaks on top of the vegetables and sprinkle with pickling spice. Pour stock around the tempeh.
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Place the Dutch oven over medium-high heat and bring to a simmer. Cover with the lid and transfer to the oven. Cook until vegetables are tender but not falling apart, ~2 hours.
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Add cabbage to the Dutch oven. Return to the oven and continue cooking for another 30-35 minutes, or until everything is tender.
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Remove tempeh and vegetables with a slotted spoon (reserve cooking liquid) and transfer to a serving platter. Discard bay leaves and garlic cloves. Serve onions with the vegetables or discard them if you prefer. Cover to keep warm.
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Strain 2 cups of cooking liquid into a mixing bowl and whisk in mustard and second portion of soy sauce. Drizzle as much of this mixture as you like over the plate of tempeh and vegetables.
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Serve tempeh steaks with vegetables on the side and extra mustard for dipping. Enjoy!
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