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Real Food Inspired Reuben Salad

vegetables

My lunch go-to is the Reuben Collard Wrap with Tempeh from Real Food Daily here in Los Angeles.  Marinated tempeh, juicy sauerkraut, cashew cheese, vegan thousand island, all wrapped in a collard green.  Ahhhh, this girl’s dream meal!  It may sound like an indulgence, but with every bite you’re getting probiotics and enzyme rich foods without the typical indigestion and stomach troubles from the traditional ooey, guey, cheesy, fatty reuben!

There was a time they took it off the menu and I suffered a lunch depression….Did this mean I had to recreate those flavors at home?  Alas, my inspiration for Reuben Salad was born.  Easier than a wrap (I was never good at making those anyway), the Reuben Salad is twist with a shortcut, and it provides enzyme rich deliciousness!  There is no digestive issues after this lunch, it’s all smooth sailing until dinner with this one.

* They put the Reuben Wrap back on the menu at RFD , but I still take the time to make my Reuben Salad from time to time 😉

Real Food Inspired Reuben Salad 

Serves 1 

Ingredients:

4-5 ounces tempeh, sliced thin

2 cups, leafy greens (I used romaine, but you could use any leafy green)

½ cup sauerkraut (I prefer the Sonoma Brinery brand)

2 T. Nut Cheese (Kite Hill or Lick Foods)

1 handful cherry tomatoes, sliced

Tempeh Marinade:

1 T. tamari or coconut aminos

1 T. olive oil

1 tsp. honey

½ tsp. liquid smoke

Dressing:

2 T. vegenaise

1 T. pickle relish (I prefer Bubbie’s Kosher Dill Relish)

2 tsp. organic ketchup (buy a brand that does not contain corn syrup)

pinch sea salt and pepper

Directions:

Make tempeh marinade in a small bowl, add tamari, olive oil, honey, liquid smoke and whisk. Add tempeh and marinate for 1-2 hours.

While tempeh marinates, make the vegan thousand island dressing, by whisking all ingredients into a bowl. Refrigerate until ready to use.

Add 1 T. coconut or olive oil to small sauté pan and over heat over medium high heat. Place sliced/marinated tempeh strips into the pan and cook for 2-3 minutes on each side, until browned. Remove from pan and set aside.

Prepare salad components. Artrange greens, add large scoop of sauerkreat, a dollop of nut cheese, tempeh strips, and tomatoes, and drizzle with thousand island dressing or serve alongside.

 

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