These gluten free tempeh Reuben bowls are made with quinoa topped with savory marinated tempeh, sautéed sauerkraut and spicy cashew cream sauce.
Course:
Entree
Cuisine:
American
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
-
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.
-
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
-
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
-
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
-
Place all ingredients in food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
Assemble the Tempeh Reuben Bowls
-
Divide quinoa among bowls. Top with sauerkraut mixture, tempeh and then cashew cream sauce.
-
Serve.