Tempeh Reuben Bowl w/ Sauerkraut & Thousand Island

Name: Vegan Tempeh Reuben Bowl
Prep time: 10 min
Cook time: 20 min
Ingredients: 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!); 4 oz tempeh (pre-marinated); 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); 4 oz roasted potatoes (optional)

Published on in Gluten Free, Grain Free, Salads & Bowls, Sugar & Flour Free, Vegan, Vegetarian

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)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings:

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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Tempeh Reuben Bowl w/ Sauerkraut & Thousand Island