Serves about 4
Prep Time: 20 minutes (after marinating tempeh overnight)
This is a super easy recipe that will leave you licking your lips! Tempeh Reuben is also a healthy way to get some protein. Tempeh is made from fermented soy. A one cup serving of tempeh has a whopping 34 grams of protein. Check out this article that provides nutrition information of tempeh.
The sauerkraut in this tempeh reuben is also fermented making it super nutritious as well. This article outlines some of the nutrition benefits found in sauerkraut.
Every aspect of this tempeh reuben recipe is nutrient packed. The sauce I use to top the sandwich includes turmeric. Turmeric helps fight inflammation and provides a ton of health benefits, as outlined in this article. It is important to consume black pepper when you are consuming turmeric. The pepper enhances absorption of the turmeric.
On my plate pictured with a tempeh reuben are fries. But, these are not your ordinary french fry. For these fries, I used ruttabega and celeric root. I simply sliced the veggies into french fry shapes. I then coated them with a little olive oil, salt, pepper and garlic granules. Using my air fryer, I roasted them. They were a delicious accompaniment! If you don’t have an air fryer, you can make them in the oven. Use 350 degrees and roast for about 20 minutes, until they are soft with a crunch.
Ingredients Needed for Tempeh Reuben
1 8-ounce block tempeh
1 TBS Apple cider vinegar
1 TBS Tamari
2 TBS Maple syrup
1 teaspon Liquid smoke
For the Dressing:
1/2 cup cashews soaked in water for at least 10 minutes or overnight as you marinate the tempeh slices.
3 tablespoon tomato paste (you can sub ketchup)
1 tablespoon apple cider vinegar
1 teaspoon turmeric
1/2 teaspoon sea salt
3/4 cup water
1/3 cup sweet pickle relish
1 tablespoons granulated onion
A few turns fresh cracked black pepper
How to Prepare Tempeh Reuben
Prepare the marinade by combining the apple cider vinegar, tamari, and maple syrup.
Slice the Tempeh by cutting 1/4 inch slices down the short side of the block of tempeh
Using a medium-sized container, place the sliced tempeh into the container and pour the marinade over the slices
Place the lid on the container and shake to evenly coat the tempeh slices with the marinade.
Let the tempeh marinade in the refrigerator overnight.
When the tempeh has marinated, move the slices to a frying pan and stir fry for about 5 minutes, turning several times during cooking. The slices should be a little synged around the edges.
Drain the water from the cashews and rinse them
In a high speed blender or NutriBullet, add and the drained cashews, tomato paste, apple cider vinegar, sea salt, and water. Blend these ingredients until smooth and creamy.
Move the sauce to a mixing bowl and add the relish, onion, and black pepper.
Stir until combined and refrigerate until ready to use
On a gluten free bun or two slices of gluten free bread, place several slices of the marinated, stir-fried tempeh
Heat up the sauerkraut and distribute over the tempeh slices
Spread some of the sauce over the top of the sauerkraut
Enjoy this yummy, nutritious meal! For more delicious vegan, gluten free recipes, check out our recipes page on HealthTastesGood.com