1400 700 vegan tempehreubencrunchwrap horizontal

Tempeh Reuben Crunch Wraps

with Thousand Island Dressing & Zesty Fries

dinner

Comfort Foods Party Foods Quick and Easy Spring Recipes Summer Recipes Winter Recipes High-Protein Nut-Free American Appetizer Hearty Vegetables Root Vegetables Tempeh Dinner
SERVINGS
2 6
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

  • Large nonstick skillet with lid
  • Baking sheet

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!