Tempeh Reuben Crunch Wraps with Thousand Island Dressing & Zesty Fries

Tempeh Reuben Crunch Wraps

with Thousand Island Dressing & Zesty Fries

GET RECIPES DELIVERED
dinner

Dinner Tempeh Root Vegetables Hearty Vegetables Appetizer American Nut-Free High-Protein Winter Recipes Summer Recipes Spring Recipes Quick and Easy Party Foods Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
880
FAT
38g
CARBOHYDRATES
98g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 tbsp ketchup
  2. 1 tbsp sweet pickle relish
  3. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  4. 6 oz coleslaw blend
  5. 1 russet potato
  6. 2 tsp lemon pepper blend
  7. 8 oz tempeh
  8. ½ cup sauerkraut
  9. ½ cup vegan cheddar cheese
  10. 2 whole wheat tortillas
  11. 2 tbsp + 4 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see nutrition.
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet with lid

INSTRUCTIONS

1
Make the dressing and coleslaw
Preheat the oven to 425°F. In a small bowl, combine the ketchup, sweet pickle relish, just 3 tbsp Vegenaise, and a pinch of salt and pepper. Stir the thousand island dressing to combine. Add the remaining Vegenaise, coleslaw blend, and a pinch of salt and pepper to a medium bowl. Toss the coleslaw to combine and refrigerate until step 6.
2
Roast the fries
Chop the russet potato into sticks about ½ inch thick. Transfer the chopped potatoes to a baking sheet and toss with lemon pepper blend and 2 tsp vegetable oil. Roast fries in the oven until browned and crisp in places, about 20 to 22 minutes.
3
Crisp the tempeh
Slice the tempeh into thin triangles. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the sliced tempeh and a pinch of salt and pepper. Cook until crispy and well browned, about 3 to 4 minutes per side. Transfer to a plate and cover to keep warm.
4
Melt the cheese
Return the skillet to medium heat and add the sauerkraut to warm. Divide kraut into 2 piles in the pan and sprinkle each with cheddar cheese. Add 2 tbsp water, reduce heat to low, and cover. Cook until the cheese melts, about 1 to 2 minutes.
5
Build the wraps
Lay the whole wheat tortillas on a clean work surface and spread each with 1 tbsp thousand island dressing. Top with crispy tempeh and sauerkraut and cheddar. Carefully roll the wraps, tucking in the sides as you go.
6
Serve
Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Once hot, add the tempeh reuben wraps, seam side down, and cook until golden brown, about 1 to 2 minutes per side. Cut the wraps in half. Divide the wraps, coleslaw, and zesty fries between large plates. Serve with any remaining thousand island dressing for dipping. Enjoy!