Vegan reuben in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch. Perfect for meal prep lunch!
This past week M and I mapped out our new daily walk around the neighborhood.
We used the blinking blue dot on Google maps to pinpoint our location and make connections between intersecting streets and trails.
28 minutes– the number we ended up with as we stood outside of our new place with the old doormat, reading “There’s No Place Like Home” in the bristles.
M has never seen The Wizard of Oz, so I’ve added it to the top of our To-Do list.
“I feel like it’ll be better to watch in the Fall,” I explained, dreaming of crunchy leaves and cooler winds and muted colors.
But for now, it’s still hot, and I’m living on bowls at the new place.
Today’s recipe isn’t complex, but it’s tasty, packed with plant-based protein, an oil-free dressing, and plenty of kraut.
This vegan reuben is served in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch.
Let’s make sandwiches into bowls with this Tempeh Reuben Bowl with Hemp Heart Ranch!
Are you a Reuben fan?
I can’t say I’ve ever had one, honestly, but the whole idea of a sandwich with kraut and cabbage sounds appealing, so…how do we make it vegan?
A while back I saw a recipe for a Reuben Salad for Terry Hope Romero’s cookbook, Salad Samurai.
The idea really stuck with me, so I finally decided to create my own version.
Here’s what you need to create your own Reuben Bowl:
- romaine lettuce
- red cabbage
- Eden Foods Organic Sauerkraut
- tomato
- Tempeh Bacon bites
- hemp hearts
- hemp heart ranch
And for the hemp heart ranch:
- hemp hearts
- filtered water
- nutritional yeast
- lemon juice
- garlic powder
That’s it!
I pan-fried store-bought tempeh to create the tempeh bites for this bowl, but you can also marinade your own tempeh for use in this recipe.
Fry the tempeh for about 5 minutes on each, until it’s golden brown on both sides.
Make the hemp heart ranch by adding hemp hearts, water, nutritional yeast, lemon juice, and garlic powder to a blender and blending until everything is smooth and creamy.
Test the consistency and add a little more filtered water as needed to reach your desired thickness.
You want the mixture to be thick but pourable.
While you might think tempeh bacon is the star of this bowl, but it’s actually Eden Foods Organic Sauerkraut!
This authentic and organic sauerkraut is grown, fermented, and packed by the Hirzel family, originally from Switzerland, at their now farm in Ohio.
That’s a lot of cabbages grown and fermented since 1923!
I love adding fermented foods to my diet for their many health benefits, including probiotics.
Try adding a spoonful of Eden Foods Organic Sauerkraut to your salads, sandwiches, bowls, or tacos.
The tangy, salty, crunchy notes of this kraut make it an excellent addition to this Reuben bowl!
Now that everything is prepared and you’ve got your hands on some authentic kraut, let’s build our bowls.
To assemble the eats, divide the romaine lettuce, shredded cabbage, sauerkraut, diced tomato, and tempeh bacon bites between bowls.
Drizzle everything generously with hemp heart ranch and a sprinkle of hemp hearts.
Store the leftovers separately in an airtight container in the fridge and reassemble them before serving.
This bowl makes the perfect protein-packed lunch or light dinner.
Try meal prepping the salad contents and dressing in separate containers in advance.
Add the hemp heart ranch to the bowls just before serving.
Enjoy!
If you make a Tempeh Reuben Bowl with Hemp Heart Ranch, show me! I’d love to see how yours turned out!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more lunch bowl inspiration, check out my Garlicky Chickpeas & Kale Bowl with Cream Tahini and Warm Kale Quinoa Bowl with Citrus Tahini.
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XO Lauren
Tempeh Reuben Bowl with Hemp Heart Ranch
- Total Time: 20 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Vegan reuben in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch. Perfect for meal prep lunch!
Ingredients
REUBEN BOWL
- 1 large head romaine lettuce, chopped
- 2 cups red cabbage, shredded
- 1 cup Eden Foods Organic Sauerkraut
- 1 tomato, diced
- 1 batch Tempeh Bacon bites (recipe below)
- ¼ cup hemp hearts
- Hemp Heart Ranch (recipe below)
- 8 oz. tempeh bacon, homemade or store bought
HEMP HEART RANCH
- 1/2 cup hemp hearts
- 1/2 cup filtered water (+more as needed to thin)
- 2 TBSP nutritional yeast
- 2 TBSP fresh lemon juice
- 1/4 tsp garlic powder
Instructions
- Make the hemp heart ranch by adding hemp hearts, water, nutritional yeast, lemon juice, and garlic powder to a blender and blending until smooth and creamy. Add more filtered water as needed to reach desired consistency. Store dressing in the refrigerator until you’re ready to assemble the bowls.
- Make the tempeh bacon bites. Slice the store bought or homemade marinaded tempeh into small squares. Heat a drizzle of avocado oil in a large skillet over medium heat. Once the skillet is warm, add the tempeh squares and fry for 10 minutes, or until the tempeh is golden brown on both sides, about 5 minutes per side. Allow to cool slightly then transfer to an airtight container and refrigerate until ready to serve.
- To assemble the bowls, divide the romaine lettuce, shredded cabbage, sauerkraut, diced tomato, and tempeh bacon bites between bowls. Drizzle with hemp heart ranch and a sprinkle of hemp hearts. Serve immediately.
- Store leftovers separately in an airtight container in the fridge and reassemble before serving.
Notes
Recipe inspired by Terry Hope Romero: Salad Samurai
Tempeh bacon adapted from Simple Vegan Blog
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch, Bowl, Salad
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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