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Tempeh Reuben Bowls
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
These gluten free tempeh Reuben bowls are made with quinoa topped with savory marinated tempeh, sautéed sauerkraut and spicy cashew cream sauce.
Course: Entree
Servings: 4
Author: Alissa
For the Marinated Tempeh
  • ¼ cup water
  • 2 tbsp. vegan worchester sauce
  • 1 garlic clove minced
  • 1 tsp. maple syrup
  • ½ tsp. liquid smoke
  • 1-8 oz. package tempeh diced into ½ inch cubes
  • 1 tsp. vegetable oil
For the Quinoa Base
  • 2 cups vegetable broth
  • 1 cup quinoa
For the Sautéed Veggies and Sauerkraut
  • 1 tsp. vegetable oil
  • 1 onion sliced and separated into strips
  • 3 carrots sliced
  • 3 cups sauerkraut
For the Cashew Cream Sauce
  • ½ cup raw cashews soaked in water 4-8 hours and drained
  • ¼ cup unflavored soy or almond milk
  • 2 tbsp. apple cider vinegar
  • 1 tsp. sriracha
Make the Tempeh
  1. Whisk together water, worchester sauce, garlic, maple syrup and liquid smoke. Add tempeh and stir to coat. Allow to marinate at room temperature for at least 30 minutes.
  2. Coat medium skillet with oil and place over medium-high heat. Add tempeh and marinade. Cook about 5 minutes, flipping twice during cooking, until pieces are browned on several sides.
Make the Quinoa Base
  1. While tempeh marinades, bring broth to a boil in medium saucepan. Add quinoa, lower heat, and cover. Allow to simmer, covered, until liquid is absorbed, about 20 minutes. Allow to sit for 5 minutes.
Sauté the Veggies and Sauerkraut
  1. Coat medium skillet with oil and place over medium-high heat. Add onion and carrots. Sauté until carrots are tender-crisp, about 3 minutes. Add sauerkraut and continue sautéeing just until heated throughout, about 1 minute.
Make the Cashew Cream Sauce
  1. Place all ingredients in food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
Assemble the Tempeh Reuben Bowls
  1. Divide quinoa among bowls. Top with sauerkraut mixture, tempeh and then cashew cream sauce.
  2. Serve.