1400 700 vegan tempehreubenswiththousandislanddressing horizontal

Tempeh Reubens

with Thousand Island Dressing & Classic Coleslaw

dinner

American Dinner Tempeh Leafy Greens Nut-Free High-Protein Quick and Easy Spring Recipes Winter Recipes Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
720
FAT
30g
CARBOHYDRATES
74g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 tbsp ketchup
  2. 1 tbsp sweet pickle relish
  3. ¼ cup Follow Your Heart® Soy-Free Vegenaise®*
  4. 1 tbsp apple cider vinegar
  5. 4 oz coleslaw blend
  6. 8 oz tempeh
  7. 4 slices sourdough bread
  8. 6 oz sauerkraut
  9. ½ cup vegan cheddar cheese
  10. 2 tbsp (4 tbsp) vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet with lid

INSTRUCTIONS

1
Make the Thousand Island dressing

Add the ketchup, sweet pickle relish, and just 3 tbsp (6 tbsp) Vegenaise, and a pinch of salt and pepper to a small bowl. Stir the Thousand Island dressing.

2
Prepare the coleslaw

Add the remaining Vegenaise, just 2 tsp (4 tsp) of the apple cider vinegar, coleslaw blend, and a pinch of salt and pepper to a medium bowl. Toss the coleslaw well to combine.

3
Crisp the tempeh

Slice the tempeh into thin triangles. Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the sliced tempeh, sprinkle with salt and pepper, and cook until crispy and well browned, 3 to 4 minutes per side. Transfer the crispy tempeh to a plate and cover to keep warm.

4
Melt the cheese

Toast the sourdough bread. Return the skillet to medium heat and add the sauerkraut in two piles (4 piles). Sprinkle each pile with cheddar cheese. Add 2 tbsp (4 tbsp) water, reduce heat to low, and cover. Cook until the cheese has melted, 1 to 2 minutes.

5
Build and serve

Spread the Thousand Island dressing on the toasted bread. Top with crispy tempeh and sauerkraut. Close the sandwiches and serve with classic coleslaw. Enjoy!