Tempeh tumble in the slow cooker

Quick, easy satisfying fall fare!

2 onions finely chopped
olive oil to coat the bottom of slow cooker
4 -5 garlic cloves finely chopped
1 rib celery chopped
2 carrots small dice
1 15 oz can white beans
1/2 c frozen peas
1 block tempeh cot into small cubes
1 t fresh chopped rosemary
1 T soy sauce
1 T Chinese rice wine
freshly ground pepper
dash of salt

      This looks like a lot of ingredients but it can be thrown together in 15 minutes in the morning. Generously oil the slow cooker  (probably at least 4 T.), put in onion, celery and tempeh.  As the following ingredients are added- don't stir them- just layer them. Add carrots, peas, rosemary and garlic, then drizzle with wine and soy sauce. Top with white beans- don't drain them. Set this pot of goodness on high for an hour- then low for 4 more hours. Serve with rice. The onions kind of carmelize because they are in oil at the bottom of the pot.