Tempeh Reuben Wraps
ID 228441280 © Bhofack2 | Dreamstime.com
Marinated Tempeh
- 2 packages tempeh
- 1⁄4 c low-sodium soy sauce
- 1 Tbsp olive oil
- 2 minced garlic cloves
- 1⁄4 c red wine vinegar
- 1 tsp dried oregano
- 1⁄2 tsp ground black pepper
- 1⁄4 tsp ground cloves
Russian Dressing
- 1⁄2 c vegan mayonnaise
- 3 Tbsp horseradish
- 3 Tbsp ketchup
Wraps
- 1 c sauerkraut, divided
- 1 Tbsp olive oil
- 4 whole-wheat wraps
- 4 slices your favorite vegan cheese, divided
- 4 pickles, chopped, divided
- Cut each piece of tempeh in half widthwise. Slice these pieces into 2 thinner pieces. Place tempeh into a heatproof, shallow dish.
- Combine soy sauce, the 1 tablespoon of olive oil, garlic, vinegar, oregano, pepper, and cloves in a small pan. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 10 minutes. Remove pan from heat. Pour marinade over tempeh. Place tempeh in fridge and allow it to marinate overnight.
- Just before making wraps, squeeze excess moisture from sauerkraut with a clean towel. Set sauerkraut aside.
- Whisk mayonnaise, horseradish, and ketchup together in a small bowl to make Russian dressing. Set aside.
- Drain marinade from tempeh. Sauté tempeh pieces in the 1 tablespoon of olive oil on both sides until golden brown. Set tempeh aside.
- Spread 1⁄4 of the Russian dressing over 1 wrap. Place 1 piece of cheese over dressing. Sprinkle 1⁄4 of the chopped pickles over cheese. Top cheese with 1⁄4 of the tempeh. Finally, add 1⁄4 of the sauerkraut. Roll wrap up.
- Repeat step 5 above to make the 3 other wraps.
Feel free to add tomato slices or avocado for even more veg!
664 Calories, 34 g Protein, 0 mg Cholesterol, 49 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 8 g Fiber, 40 g Total fat (7 g sat), 1,588 mg Sodium, ★★★★ Vitamin B2 (riboflavin), ★★★ Magnesium, Iron, ★★ Vitamin B3 (niacin), B6, K, Phosphorus, Potassium, ★ Vitamin B1 (thiamine), E, Calcium, Folate, Zinc
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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