Crockpot Cantonese Tempeh - cooking recipe

Ingredients

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

Preparation

Mix all ingredients, EXCEPT cornstarch and water, together in crockpot.
Cover and cook on low for 6 hours.
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).
Cover and cook another 20 minutes or until sauce thickens.
Serve over rice.