Lentil Tempeh “Reuben” Bowl, Vegan + Gluten-Free
Today’s recipe is a simple dish that I often make for a quick lunch at home.
I’m a big fan of the tempeh reuben and always jump at the chance to order one when the stars align and I’m at a restaurant that has one on the menu with gluten-free bread. My at-home version hits the spot when I’m craving something hearty. Today’s Vegan, Gluten-Free Lentil Tempeh “Reuben” Bowl is basically a deconstructed sandwich over lentils. It’s also super yummy if you swap the lentils for brown rice, quinoa or even pasta.
Lentil Tempeh "Reuben" Bowl, Vegan + Gluten-Free
Prep time
Cook time
Total time
Author: Ilene Godofsky
Recipe type: entree
Cuisine: vegan, gluten-free
Serves: 5
Ingredients
- 1 package of tempeh
- 1 tbs tamari
- 1 tsp liquid smoke (optional)
- 1 tbs coconut oil
- ½ yellow onion, sliced
- 2 cups cooked lentils
- 2 cups kale, shredded
- 1 avocado, sliced
- 1 cup Sauerkraut
- salt and pepper to taste
Instructions
- Slice tempeh crosswise into ½" strips. Place in bowl and toss with tamari and liquid smoke. Let marinate for at least 10 minutes.
- Heat oil in pan at medium-high. Add onion and tempeh strips and sauté 7-10 minutes, flipping tempeh to brown on all sides.
- Remove tempeh and onion from pan and set aside. Turn heat down to medium and lightly sauté kale until wilted (about 3-4 minutes).
- Arrange each plate by spreading a layer of lentils on the bottom. Top with kale, then tempeh and onions, then avocado and finally sauerkraut. Sprinkle with salt and pepper.
Yum!!!! I’m so excited to try this because I LOVE lentils, tempeh, AND reubens!!
This looks so good! Are those red lentils on the bottom?
I crave reubens, but since going vegan, they are difficult to find. I’d make my own, but I don’t want to buy a whole loaf of rye bread. Thanks for this alternative deconstructed version 🙂
Thanks, Andrea! I used yellow lentils in the photos but I’ve made this dish with red and green lentils before and it was just as great!
I can only get frozen tempeh in my supermarket. Do I have to soak/boil it in water first before marinading it?
Is it possible to eat this cold?
Definitely! You can make the lentils and tempeh ahead, store them in the fridge and throw it all together for a quick lunch!