Tempeh Reuben with 1000 Island Dressing and Dilly Sweet Potato Fries

Tempeh Reuben

with 1000 Island Dressing and Dilly Sweet Potato Fries

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dinner

The search for whole foods based versions of our favorites has lead us to this tempeh Reuben with creamy 1000 Island dressing. Pan crisped tempeh gets tucked between gluten-free bread with tart red sauerkraut. If it’s too difficult to fit everything on the bread, we suggest serving the sandwich open faced. This way the MM Local red kraut will be able to shine, in all of its probiotic glory.

Winter Recipes Fall Recipes Comfort Foods Quick and Easy Nut-Free High-Protein Gluten-Free Leafy Greens Tempeh Root Vegetables Dinner American
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
910
FAT
32g
CARBOHYDRATES
125g
PROTEIN
31g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 tsp Aromasong Dilly Garlic Salt
  3. 1 shallot
  4. 3 tbsp vegan mayonnaise
  5. 1 tbsp ketchup
  6. 1 tbsp sweet pickle relish
  7. 1 package tempeh
  8. 4 oz MM Local Red Kraut
  9. 1½ tsp caraway seeds
  10. 2 slices vegan mozzarella cheese
  11. 4 slices gluten free bread
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Bake the sweet potato wedges
Preheat the oven to 425°F. Cut the sweet potato into 1 inch thick wedges. Transfer wedges to a baking sheet and toss with 2 tsp vegetable oil, a pinch of pepper, and as much or as little of the Aromasong Dilly Garlic Salt as you’d like. Roast until crisp and slightly browned, about 23 to 25 minutes.
2
Make the 1000 Island dressing
Peel and mince the shallot and add to a small bowl. Add the vegan mayonnaise, ketchup, and sweet pickle relish to the same bowl. Add a pinch of salt and pepper and stir well to combine.
3
Crisp the tempeh
Slice the tempeh into 2 halves and then cut down the middle of each to make the pieces half of the original thickness. Then slice diagonally into triangles. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the tempeh and cook until crispy and well browned, about 2 to 3 minutes on each side. Transfer tempeh to a plate and cover with foil to keep warm.
4
Heat the kraut
Return the skillet to medium heat and add the red kraut to warm. Separate the kraut into 2 servings, sprinkle each pile with caraway seeds, and top with a slice of the vegan mozzarella cheese. Reduce heat to low and let cheese melt.
5
Build the sandwiches
Pop the bread into the oven to warm. Spread some of the 1000 island dressing on both sides of the bread, and top with tempeh, the melted cheese and hot kraut.
6
Serve
Serve the tempeh Reuben on large plates, alongside the dilly sweet potato fries, and any extra 1000 Island dressing.