Tempeh Braised with Figs and Port Wine


Tempeh Braised with Figs and Port Wine ~ From Vegetate, Vegan Cooking & Food Blog

“Nothing great is created suddenly, any more than a bunch of grapes or a fig. If you tell me that you desire a fig. I answer you that there must be time. Let it first blossom, then bear fruit, then ripen.” β€” Epictetus

We slow-cooked this sweetly-savory recipe from The Vegan Slow Cooker by Kathy Hester (page 123) to perfection, and served it alongside wild rice and braised yellow chard. I love pretty much anything cooked with alcohol and this port-imbibed dish is no exception. This is one of my very favorite entrees. It is grain, wheat, and gluten-free, a cinch to prepare, and mouthwateringly delicious.

Fig Fact: Although considered a fruit, the fig is actually a flower that is inverted into itself. The seeds are drupes or the real fruit. Crazy!

10 thoughts on “Tempeh Braised with Figs and Port Wine

    • Thank you for your sweet comment, Hannah, You are always so wonderfully eloquent. πŸ™‚ I definitely recommend pulling out the slow cooker for this one!

    • I just learned that myself, Celeste. So, now we can tell people that we like edible flowers! I generally don’t go in for the typical nasturtium and pansy blossoms, but I love figs. πŸ˜‰

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