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.
- 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
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
- 4 oz roasted potatoes optional
- 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.