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)

Written by Katie Gates Updated on December 31, 2021

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

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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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