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
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.
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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What is the tempeh marinade?
I usually buy pre-marinated brands of tempeh, but if I’m marinating my own I use any of these marinades: https://katiesconsciouskitchen.com//tempeh-tofu-marinades/
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Made this with Beet, Carrot Kraut… SO GOOD!!!
Yummm don’t you just LOVE kraut? That sounds awesome, so glad you loved it Cynthia! Thanks for the feedback.
Yum yum yum. It was absolutely delicious!! What a nice treat. Thank you so much, Katie !
So glad you loved it! Thanks for the feedback!
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