Slow Cooker Tempeh with Black Beans and Corn
I was at a friend’s place recently. She’s a fellow new mom and we were talking about getting it all done, which happens to be a popular topic in my circle of new mom friends. As we were talking, she was whipping up a dinner for that evening in the slow cooker, saying if she didn’t do it then, dinner wouldn’t happen. I can relate! She was tossing in some ingredients with chicken breast that looked easy enough to replicate by substituting tempeh for the chicken. It turned out fantastic, and I’m glad I have another meat-free slow cooker recipe to share with anyone who is pressed for time. Which seems to be everyone.
If you’ve never cooked tempeh before, this is an easy way to start. The tempeh will soak up the flavors of the salsa, and the cubes will be a soft, but meaty texture once cooked.
2 blocks of tempeh, cut into cubes
2 jars of tomato salsa – any kind will do! (I wound up using 2 different kinds I had on hand)
1 can no salt/sugar added corn, drained
1 can black beans, rinsed and drains
1 white onion, diced
Toss all ingredients into the slow cooker and set it on low for 4 hours. Enjoy! Tastes even better as leftovers the next day.