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)

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.

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