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