Tempeh Reuben Wrap

Reubens are a classic St. Patrick’s Day dish.  I used to love them as a kid.  Which is why I have come up with a healthier vegan version to enjoy as an adult!  I use tempeh instead of the usual beef, and marinate it in the traditional corned beef spices so it tastes delicious.  I also make a home made 1000 island dressing, and like to include some healthy raw saurkraut for its probiotic benefits.  Lastly a little greens, which may not be traditional, but they add nutrients and color!  I also use a sprouted wrap instead of bread because that is what I prefer (but you can use what you like).  This sandwich is delicious and healthy!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3 | Prep Time: 20 minutes | Cook Time: 7 minutes total | Ready in: overnight

Ingredients

• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp allspice berries
• 1 tsp red pepper flakes
• 2 whole cloves
• 1 tsp black peppercorns
• 1 bay leaf, crushed
• 1/4 tsp cinnamon
• 1/4 cup maple syrup
• 1/2 cup Apple cider vinegar
• 1/4 cup tamari
• 1 Tbsp stone ground mustard
• 1/4 cup olive oil
• 1 8 oz pkg tempeh
• 1/4 cup Earth Balance vegan mayonnaise
• 1 Tbsp tomato paste
• 1 tsp maple syrup
• 2 Tbsp chopped pickle or relish
• 1 1/2 cups raw saurkraut, drained well
• a few handfuls spinach or arugula (optional)
• 3 sprouted medium sized tortillas

Instructions

1. Combine all of the spices in a pan, and toast them over medium heat for a few minutes until fragrant.  Remove from heat allow to cool, and then crush with a mortar and pestle until they are a little smaller pieces.  In a bowl, combine the spices, maple syrup, cider vinegar, tamari and mustard, and olive oil and whisk together.  Slice the tempeh into thin strips, then place in the mixture.  Cover, and let sit overnight in the refrigerator.
2. To cook the tempeh, place the strips in a pan over medium heat, and cook until brown on the first side (about 3 minutes) then flip and cook on the second side (about 2 more minutes).  Remove from heat.
3. To make the 1000 Island dressing, combine the mayonnaise, tomato paste, maple syrup and relish and mix until blended.
4. To assemble the reuben, spread some of the 1000 island dressing over the middle of the wrap in a line a few inches wide down the center.  Place about 1/2 cup saurkraut over that, then a little of the arugula, then the tempeh.  Roll up, repeat with the other 2 sandwiches and enjoy!