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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:
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
  1. Slice tempeh crosswise into ½" strips. Place in bowl and toss with tamari and liquid smoke. Let marinate for at least 10 minutes.
  2. Heat oil in pan at medium-high. Add onion and tempeh strips and sauté 7-10 minutes, flipping tempeh to brown on all sides.
  3. Remove tempeh and onion from pan and set aside. Turn heat down to medium and lightly sauté kale until wilted (about 3-4 minutes).
  4. 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.

 

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6 Responses to Lentil Tempeh “Reuben” Bowl, Vegan + Gluten-Free

  1. 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!

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