Tempeh Reuben with Thousand Island Dressing and Zesty Sweet Potato Fries

Tempeh Reuben

with Thousand Island Dressing and Zesty Sweet Potato Fries

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This tempeh Reuben with creamy Thousand Island dressing is packed with flavor. You’ll tuck pan-crisped tempeh between gluten-free bread and top it with tart sauerkraut. You may have to adjust your heat while crisping the tempeh--it should be golden brown on all sides when ready.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
930
FAT
38g
CARBOHYDRATES
116g
PROTEIN
30g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 tsp BBQ spice
  3. 1 shallot
  4. 3 tbsp Follow Your Heart® Vegenaise®
  5. 1 tbsp ketchup
  6. 1 tbsp sweet pickle relish
  7. 1 package tempeh
  8. 4 oz sauerkraut
  9. 1½ tsp caraway seeds
  10. 2 slices vegan cheddar cheese
  11. 4 slices Schar deli style bread
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
Allergens: Soy

TOOLS

  • Baking sheet
  • Large nonstick skillet with lid

INSTRUCTIONS

1
Bake the sweet potato wedges
Bake the sweet potato wedges
Preheat the oven to 425°F. Cut the sweet potato into 1 inch thick wedges. Place wedges on a baking sheet and toss with 2 tsp vegetable oil, BBQ spice, and a pinch of salt and pepper. Roast until sweet potatoes are crisp in places and slightly browned, about 20 to 25 minutes.
2
Make the dressing
Make the dressing
Peel and mince the shallot and add to a small bowl. Add the Follow Your Heart® Vegenaise®, ketchup, sweet pickle relish, and a pinch of salt and pepper and stir well to combine.
3
Crisp the tempeh
Crisp the tempeh
Slice the tempeh in half, and then cut down the middle of each piece to make the pieces half the original thickness. Slice tempeh diagonally into triangles. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tempeh, sprinkle with salt and pepper, and cook until crispy and well browned, about 3 to 4 minutes per side. Transfer to a plate and cover.
4
Warm the kraut
Warm the kraut
Return the skillet to medium heat and add the sauerkraut. Separate kraut into 2 servings and sprinkle each pile with caraway seeds and top with a slice of cheddar cheese. Add a splash of water, reduce heat to low, and cover. Steam kraut until the cheese has melted.
5
Build the sandwiches
Build the sandwiches
Pop the gluten-free bread into the toaster or oven to warm. Spread some of the Thousand Island dressing on both sides of the bread. Top with tempeh and the hot sauerkraut with melted cheese.
6
Serve
Serve
Serve the tempeh Reubens on large plates, alongside the zesty sweet potato fries. Serve any remaining Thousand Island dressing on the side for dipping.