Reubenesque Tempeh Salad

This reubenesque tempeh salad is vegan and gluten-free and absolutely delicious. It tastes like a reuben sandwich in a bowl. Don't miss it.

Prep Time 35 minutes

Cook Time 45 minutes

Total Time 1 hour 20 minutes

Servings 2

Author Tess Masters

Ingredients

salad dressing: (makes 1 1/2 cups)

1/2 cup raw unsalted cashews, soaked and drained
3/4 cup filtered water
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled
2 teaspoons white miso paste (or chickpea miso)
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons all-natural ketchup
3 tablespoons dill pickle relish (see notes)
2 tablespoons minced white onion
1/2 teaspoon Tabasco hot sauce

classic croutons:

4 cups (1lb) cubed gluten-free day-old bread
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon dried Italian seasoning
1/4 teaspoon Celtic sea salt

tempeh bacon bites: (makes 1 1/2 cups)

8 ounces gluten-free tempeh
2 tablespoons pure maple syrup
2 tablespoons wheat-free tamari
1 tablespoon all-natural ketchup
1 tablespoon vegetable oil
3/4 teaspoon liquid smoke (I used Wright's GF)
Extra-virgin olive oil, for pan-frying

salad:

1 batch dressing (recipe above)
1 batch tempeh bacon bites (recipe above)
2 cups classic croutons (recipe above)
1 green apple, cored and diced
2 tablespoons fresh lemon juice
4 cups shredded red cabbage
1/2 cups sauerkraut, well drained (I used Bubbie's)

Instructions

For the salad dressing, cover the cashews in hot water for 10 minutes to soften. Drain, and then add to your blender with the water and blend until smooth.
For the salad dressing, cover the cashews in hot water for 10 minutes to soften. Drain, and then add to your blender with the water and blend until smooth.
Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container for at least 20 minutes for the flavors to infuse, and consume within 2 days for the best flavor.
For the croutons, preheat the oven to 350°F. Pour the bread cubes into a large mixing bowl. Whisk together the remaining ingredients in a separate bowl.
Drizzle a little of the dressing at a time over the cubes, stir well, drizzle more dressing, stir again, and repeat until the bread cubes are coated in dressing. Spread the cubes in a single layer on a large baking sheet (use two sheets if necessary) and bake for about 20 minutes, stirring occasionally, until the cubes are completely dry and golden brown. Cool completely before transferring to loosely covered containers. Use within 7 days for best flavor.
For the tempeh bacon, slice the tempeh into 1⁄4-inch-thin strips. Then stack a few strips at a time and slice the tempeh into bite-size pieces, about 1 inch long.
In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth. Add the tempeh bits and gently toss to completely coat with marinade. Let stand for 10 minutes or cover and chill overnight.
Use a fork to transfer the tempeh pieces (leaving the marinade behind) to a lightly oiled cast-iron skillet preheated over medium heat. Lay the pieces in a single layer, and if desired spritz with a little cooking spray. Cook until well browned on one side, flip, and cook the other side until browned, about 2 to 3 minutes per side. After the tempeh is browned on both sides, pour the marinade over it and simmer until the marinade is absorbed. Serve hot, warm, or at room temperature. Store chilled and consume within 2 days for best flavor.
To make the salad, prepare the salad dressing and chill in the fridge while you assemble the salad ingredients.
Prepare the croutons, and set aside
Prepare the tempeh bacon, wrap in foil, and keep warm.
Toss the apples with the lemon juice.
In large salad serving bowls, layer the cabbage, sauerkraut, apples, and croutons. Garnish the salad with tempeh bacon. Serve and pass around the dressing, dropping generous dollops onto the salad right before digging in.

Recipe Notes

*No pickle relish on hand? Add 1/2 cup roughly chopped dill pickles and 1 teaspoon coconut nectar to the ingredients and pulse as directed.

**When shopping for sauerkraut, always opt for the best quality possible. Avoid the dead canned stuff (it’s been pasteurized and is lacking a lively community of probiotic bacteria) and reach for the fresh stuff found in the refrigerator case of your grocery store. Choose ’kraut in jars over bags, and over bulk barrel ’kraut above all. The pure, clean flavors of fresh sauerkraut will shine through in this salad, so treat yourself right and splurge on the best you can find . . . it’s only fermented cabbage, after all!

Recipe from Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong Books.
Photo by Vanessa K. Rees.