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 salad version?

Thus the Tempeh Reuben Bowl was born. When I googled this concept, turns out other people have thought of this too. Dang, I thought I was being original. Oh well, here’s my Katie spin on it!

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.

Vegan Tempeh Reuben Bowl

Veggies | Protein | Fat | Grain (Optional)
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen

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.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
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4 Comments

  1. Lisa

    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) 🙂

  2. Pingback: Oil-Free Tempeh & Tofu Marinades | Katie's Conscious Kitchen

  3. Anonymous

    What is the tempeh marinade?

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