Who doesn't like a bit of Sweet and Sour eh?

I can remember, pre Vegan, getting Sweet & Sour Balls from my local Chinese. The sauce was amazing.

This recipe is not 100% that but lets face it 'that' was probably crammed full of sugar and was pretty synthetic. I may be wrong.

This is big zingier with more bitter notes.

It is still a lovely thing and if you prefer it a bit sweeter then some maple syrup probably wouldn't go amiss.

Serves 4

Special Equipment - Slow Cooker or Instant Pot, Food Processor

Ingredients:

For the Sauce

150g fresh or canned pineapple chunks 

200g tin chopped tomatoes 

125 ml water 

1/2 small brown onion, chopped 

50ml soy sauce 

2 tablespoons rice vinegar 

¼ teaspoon red pepper flakes 

1 thumb sized piece fresh ginger, peeled 

For the Tempeh 

250g tempeh, cut into cubes 

1 red bell pepper, diced

4 or 5 baby sweetcorn, sliced 

300g diced pineapple 

1 brown onion, diced 

Instructions:

TO MAKE THE SAUCE 

Put the pineapple chunks, crushed tomatoes, water, onion, soy sauce, rice vinegar, red pepper flakes, and ginger in a blender; blend until smooth. 

TO MAKE THE TEMPEH 

Combine the sauce, tempeh, bell pepper, diced pineapple, onion and sweetcorn in a slow cooker; stir well.

Cover and cook on low for 7 to 8 hours.