Crockpot Cantonese Tempeh

• 2 (8 ounce) packages tempeh
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 red bell peppers or 1 yellow bell pepper, sliced
• 16 ounces mixed mushrooms, sliced
• 2 large carrots, julienned
• 2 (15 ounce) cans diced tomatoes
• 1 (3 ounce) can tomato paste
• 2 cups vegetable broth
• 3 tablespoons brown sugar
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 2 teaspoons Worcestershire sauce, vegan variety
• 3 tablespoons cornstarch
• 3 tablespoons water

1. Mix all ingredients, EXCEPT cornstarch and water, together in crockpot.
2. Cover and cook on low for 6 hours.
3. Dissolve cornstarch in water and stir into crockpot to thicken sauce into a glaze. (You may find that you need a little more or a little less cornstarch to achieve the desired thickness).
4. Cover and cook another 20 minutes or until sauce thickens.
5. Serve over rice.

onion, green bell pepper, red bell peppers, mixed mushrooms, carrots, tomatoes, tomato paste, vegetable broth, brown sugar, vinegar, salt, worcestershire sauce, cornstarch, water

Taken from www.food.com/recipe/crockpot-cantonese-tempeh-449653 (may not work)