Provençal tempeh stew

PROVENÇAL TEMPEH STEW

Portions : 4 - Preparation : 5 minutes - Cooking time : 125 minutes

Ingredients

• 1 onion, chopped
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 600 g (20 ½ oz) plain tempeh, coarsely cubed
• 8 vine tomatoes, cubed
• 2 garlic cloves, chopped
• 2 pinches herbes de Provence
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) vegetable stock
• 1 bell bell pepper, brunoise
• 250 ml (1 cup) black olive
• 5 ml (1 teaspoon) sugar
• 1 eggplant, cubed
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté the onion in the fat of your choice for 2 to 3 minutes. Add tempeh cubes and sauté for 2 minutes.
2. Add the onion, tempeh and remaining ingredients to the slow cooker and cook on medium heat for at least 2 hours.
3. Serve with polenta or wheat semolina.