Tempeh Reuben Bowl w/ Sauerkraut & Thousand Island

I bought a package of tempeh the other day and found myself wondering what to do with it. I was feeling bored with tempeh and greens and searching my imagination for food and flavor combinations that would be interesting and new. Then it occurred to me – I love tempeh Reuben sandwiches. Why not make a bowl version? I hope you love this comforting vegan Tempeh Reuben Bowl!

I’m really into briny, fermented meals right now. I can’t seem to get enough mustard and sauerkraut. This meal comes mostly out of jars, which is great for when you want a healthy meal but don’t have a lot of fresh veggies on hand and don’t feel like going grocery shopping.

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If you make this delicious vegan tempeh reuben bowl, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Vegan Tempeh Reuben Bowl

This deconstructed vegan tempeh reuben bowl is packed with the classic, briney flavors of the sandwich, with a healthier spin.
5 from 2 votes
Print Pin Ratings & Comments
Active Time: 10 minutes
Inactive Time: 20 minutes
Servings 1

Ingredients
 

Veggies

  • Handful Salad greens of choices, lettuce, kale, sprouts, etc.
  • Beets , jarred, pickled, cooked, grated, etc
  • Red peppers, jarred, fresh, or pickled
  • Pickles, sliced
  • Sauerkraut , any kind!

Protein

  • 4 oz tempeh, pre-marinated

Thousand Island Dressing

  • 1 Tbsp mayonnaise, I use vegan mayo
  • 1 tsp ketchup or tomato paste
  • 1 tsp white vinegar
  • pinch paprika
  • pinch garlic powder
  • pinch onion powder
  • milk or water to thin, optional

Grain

  • 4 oz roasted potatoes, optional

Instructions
 

  • If using potatoes, preheat the oven to 350° F and line a baking sheet with parchment paper. Toss the potatoes in a tiny bit of olive oil and add a generous sprinkle of salt and pepper. Spread the potatoes out in a single layer on the baking sheet, taking care not to overcrowd them. Roast for 20-25 minutes, until golden.
  • Cook the marinated tempeh using your favorite method. I like to bake it for 10 minutes on parchment paper next to the potatoes (I add them halfway through cooking) or I brown it in a cast iron pan or nonstick skillet over medium heat.
  • While the tempeh is baking, make the sauce by combining all ingredients and mixing with a fork.
  • Assemble your salad and garnish with pickles, salt, and fresh ground pepper.
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16 Comments

  1. I really love this dish!! I’ve never just loved tempeh but I’m so glad I tried this. The thousand island dressing is fabulous!! As usual thanks for your wonderful recipes. I have your cookbook (printed and digital) 🙂

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  3. Anonymous

    What is the tempeh marinade?

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  10. Cynthia Robinson

    5 stars
    Made this with Beet, Carrot Kraut… SO GOOD!!!

    • Katie Gates

      Yummm don’t you just LOVE kraut? That sounds awesome, so glad you loved it Cynthia! Thanks for the feedback.

  11. 5 stars
    Yum yum yum. It was absolutely delicious!! What a nice treat. Thank you so much, Katie !

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