Slow Cooker Vegan Sweet and Sour Tempeh Recipe

I’ve been in a slow cooker mood lately and making a list of dishes I want to try in my crockpot. First up: Slow Cooker Vegan Sweet and Sour Tempeh.

This recipe is perfect when you have tempeh in the fridge and a pineapple that needs to be used right away. The sauce is bright and simple—mostly fresh pineapple blended with crushed tomatoes, soy sauce, rice wine vinegar, onion, and ginger—so it tastes fresh without much fuss. To prepare, blend the sauce ingredients until smooth, then pour the sauce over cubed tempeh, diced bell peppers, and chopped pineapple in your slow cooker. Cook on low for 7 to 9 hours and serve over steamed rice for an easy, satisfying meal.

Slow Cooker Vegan Sweet and Sour Tempeh

Yield:
6 servings

Who needs takeout when you can come home to a piping hot slow cooker full of sweet and sour tempeh? Toss everything in before you leave for the day and enjoy a warm, flavorful dinner when you return. If you use a rice cooker with a timer, your rice can be ready at the same time.

Ingredients

Blender Sauce Ingredients

1 cup pineapple chunks
1/2 cup crushed tomatoes
1/2 cup water
1/4 cup chopped onion (about 1/2 small onion)
1/4 cup soy sauce (regular or low sodium)
2 tablespoons rice wine vinegar
1 inch piece fresh ginger, peeled

Main Ingredients

2 (8 ounce / 227 g) packages tempeh, cubed
1 1/2 cups diced pineapple
2 cups diced bell pepper (any color, or a mix)

Instructions

Add all the blender sauce ingredients to a blender and blend until smooth.
Place the cubed tempeh, diced pineapple, and bell pepper into a 4-quart slow cooker. Pour the blended sauce over the ingredients and stir gently to combine.
Cover and cook on low for 7 to 9 hours, until the tempeh is heated through and the flavors have melded.
Serve over steamed rice or your preferred grain. Garnish with sliced green onions or sesame seeds if desired.

Nutrition Information

Amount Per Serving

Calories: 86 Sodium: 626 mg Carbohydrates: 16 g

Fiber: 3 g Sugar: 10 g Protein: 4 g

Tips and Variations

If you only have a 2‑quart slow cooker, halve the recipe and cook the same number of hours on low.
For a firmer texture, lightly steam or pan-fry tempeh cubes before adding them to the slow cooker to mellow any bitterness and help them hold their shape.
Swap tamari or coconut aminos for soy sauce to adjust sodium or gluten content.
Add vegetables such as sliced carrots, snow peas, or broccoli toward the last hour of cooking for extra color and nutrients.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after a day, making it a great make-ahead meal for busy evenings.

If you enjoyed other small slow cooker recipes, this is an easy addition to your rotation. Although the recipe is written for a 4‑quart slow cooker, you can halve it and cook it in a 2‑quart crockpot with the same low temperature and timing. The sauce is mostly fresh pineapple, so it keeps the dish tasting bright and fresh even after long, slow cooking.

This sweet and sour tempeh is a great weeknight meal that’s simple to prep, budget-friendly, and packed with flavor. Serve it over jasmine or brown rice, quinoa, or noodles to soak up the tangy sauce. Enjoy!