Monday, July 9, 2012

Tempeh Reuben Salad. Vegan. Gluten-free.


Because it's warm outside and that's about the only time I actually enjoy salads, I willingly sat down and ate one the other day. It was delicious not only because it was refreshing and crisp, but because it had all the right ingredients: sauerkraut? check. thousand island dressing? check. marinated and baked tempeh? check. Done, done, and done. Oh yeah, and there was lettuce, too.

We've been receiving lettuce mixes in our CSA share every week and although they stay fresh for a good amount of time, I still often have some leaves left over from the prior week when the new week's share gets delivered. Add that to the fact that the heat really got turned up here in the last week, and I'm ready to eat as much cool greens as I can get my hands on. And, even though sandwiches are great, sometimes nothing beats a deconstructed sandwich-cum-salad. Like this one.

I added carrots for some extra crunch because, let's face it - this is still a salad, but other than that, it stays pretty true to every other tempeh reuben I've ever made. I actually messed around with my usual tempeh marinade and I think I'm so content with the new one that I'll never go back.


Tempeh Reuben Salad
Serves 4

Tempeh Marinade Ingredients:
1 package of tempeh, cut in half (width-wise), and sliced in half
1/4 c. Bragg's amino acids (or wheat-free tamari)
1/4 c. dry sake (or dry white wine)
2 T. sesame oil
1/2 t. liquid smoke
Salt and pepper to taste

Method:

  1. Put the tempeh in an oven-safe container that has a lid (or use saran wrap). Mix together above ingredients, then pour over tempeh. Turn tempeh over once, then cover and let sit in fridge for at least an hour, and up to overnight. Flip the tempeh at least one more time before cooking.
  2. Preheat oven to 350'. Remove cover from oven-safe dish and bake in oven for up to 45 minutes, flipping tempeh once halfway through. Remove from oven when the tempeh has turned a dark brown.


Thousand Island Dressing Ingredients:
1/4 c. ketchup
3 T. dairy-free mayonnaise (like Vegenaise)
1 t. pickle juice
1 pickle, chopped in small pieces

Method:
Mix everything together well. Store in fridge until ready to use.

Salad Ingredients:
6 cups lettuce, torn into desired sizes
Marinated and baked tempeh (see above), sliced
1 carrot, chopped
1/2 c. sauerkraut
Thousand Island dressing (see above)

Assembly:
Place lettuce into four bowls. Divide toppings and add onto lettuce as desired. Enjoy!


I've added this post to Slightly Indulgent Tuesdays on Simply Sugar and Gluten-Free. 

I've added this post to Wellness Weekend on Diet, Dessert and Dogs.
I've added this post to Allergy-Friendly Friday on Cybele Pascal.com. 

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