Tempeh Reuben Taco

There is an amazing vegan restaurant near NYU called Sacred Chow. We can credit them for introducing us to the concept of a gluten free “reuben.” Normally reubens are served on rye bread, but they offered it on a corn torilla. We were surprised at how delicious this was. This is a great restaurant to take folks with dietary restrictions especially at lunch time. The tempeh brand we usually go with is called LightLife. The next time around we’ll try more traditional seasoning including allspice, coriander seeds, bay leaves and fennel seeds. Note the link below for super easy way to make vegan Thousand Island dressing.

Servings: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
1 package tempeh, chopped into bite size pieces
6oz sauerkraut
1 bottle Thousand Island dressing (easy vegan version here)
Corn Tortillas (Recommended: 2 per taco)
1 t garlic powder
salt to taste
pepper to taste

Method:
Turn on a large pan to medium heat. Saute tempeh with garlic, salt and pepper for a few minutes. Flip once. On the side of the pan, heat up 2-3 ounces of sauerkraut until warm. In a separate pan, warm up 2 tortillas, flipping once. (It should only be about a minute per side). Form your taco by adding the tempeh, sauerkraut, and thousand island to taste to the tortillas.