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Tempeh Reubens with Thousand Island Dressing & Classic Coleslaw
2 or 4 Serving Dinner

Tempeh Reubens

with Thousand Island Dressing & Classic Coleslaw

Tags: High-Protein Nut-Free
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
720
FAT
30g
CARBOHYDRATES
74g
PROTEIN
25g

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INGREDIENTS

  1. ketchup
  2. sweet pickle relish
  3. apple cider vinegar
  4. coleslaw blend
  5. tempeh
  6. sourdough bread
  7. sauerkraut
  8. vegan cheddar cheese
  9. vegetable oil
  10. salt and pepper
Allergens: soy, wheat
Tools: Large nonstick skillet with lid
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
720
FAT
30g
CARBOHYDRATES
74g
PROTEIN
25g

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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!

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