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tempeh reuben bowls // www.heynutritionlady.com

tempeh reuben bowls

A veganized and bowl-ified riff on a classic Reuben sandwich. Packed with nutritious gut-friendly foods, this meal-bowl takes some effort but is great for make-ahead meals and packed lunches.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


  • 2 x 200g package tempeh
  • ½ cup vegetable broth or water
  • 1 teaspoon dried oregano
  • 2 garlic cloves crushed
  • cup soy sauce or liquid aminos I use Braggs
  • 2 tablespoon extra virgin olive oil
  • cup red wine vinegar
  • cup red wine
  • 1 teaspoon whole cloves
  • ½ teaspoon cracked pepper
  • .
  • cup tahini paste
  • 3 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • ½ cup water more for a thinner sauce
  • salt and freshly ground black pepper
  • .
  • 1 cup sauerkraut or more if you like
  • 2 medium beets peeled and grated
  • 2 cups cooked whole grains such as farro wheat berries, quinoa, or a mix
  • 4 cups leafy greens I used baby spinach
  • 2 dill pickles sliced


  • To make the marinade, combine the broth, oregano, garlic, soy sauce, olive oil, red wine vinegar, red wine, cloves, and pepper in a small saucepan. Bring to the boil over medium heat, reduce, and simmer for 10 minutes.
  • Slice the tempeh into cubes (or slabs if you're making sandwiches) and place into a shallow bowl or container. Pour the marinade over the tempeh slices, cover, and refrigerate for one day or overnight.
  • You can make the lemony tahini sauce while the tempeh is marinating, and keep in the fridge overnight. Whisk together the tahini, lemon juice, olive oil, water, salt, and pepper. Set aside.
  • When you're ready to bake the tempeh and make the bowls, preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper or a silicon baking mat.
  • Strain the marinade off of the tempeh, and arrange the cubes on the baking sheets. Bake for 20-30 minutes, turing the cubes once halfway through. Remove the tempeh from the oven and set aside to cool. (But if you're making a sandwich, use the tempeh hot!)
  • To assemble the Reuben bowls, divide the leafy greens amongst 4 bowls or lunch boxes. Add the tempeh, sauerkraut, grated beets, whole grains, and pickles.
  • If serving immediately, drizzle with a bit of tahini sauce. If packing for lunches, pack with a small container of sauce tucked alongside.


If you don't have time for an overnight marinade try to give it at least a few hours. If you're having a tempeh Reuben emergency (hey, we've all been there) then do like this: combine the marinade ingredients in a pot. Add the tempeh to the pot, and boil everything for 10 minutes. Pluck the tempeh from the marinade (maybe you're reserving the rest of it for a long soak?) and pan-fry the tempeh in a little bit of olive oil until golden on each side.