Tempeh Reuben

Are you craving a Reuben sandwich without all of the added junk in it? Try this recipe out! Tempeh is an excellent source of protein and the sauerkraut has great gut health benefits.

Ingredients:

1 head of Romaine Lettuce
2 packages of Organic Tempeh
1 cup Sauerkraut
Vegan 1000 Island Dressing

Directions:

Cut up Tempeh and slightly sauté it in vegetable broth for about 5 minutes
While Tempeh is cooking you can start making the Vegan 1000 Island Dressing
In a separate pan warm up sauerkraut. This shouldn’t take too long… only about 5 minutes!
Create your romaine boat- start with the tempeh, then top with sauerkraut and the Spicy Cashew Sour cream and wa-la! Your Reuben sandwich is complete.

Are you craving a Reuben sandwich without all of the added junk in it? Try this recipe out! Tempeh is an excellent source of protein and the sauerkraut has great gut health benefits.

Ingredients:

1 head of Romaine Lettuce
2 packages of Organic Tempeh
1 cup Sauerkraut
Vegan 1000 Island Dressing

Directions:

Cut up Tempeh and slightly sauté it in vegetable broth for about 5 minutes
While Tempeh is cooking you can start making the Vegan 1000 Island Dressing
In a separate pan warm up sauerkraut. This shouldn’t take too long… only about 5 minutes!
Create your romaine boat- start with the tempeh, then top with sauerkraut and the Spicy Cashew Sour cream and wa-la! Your Reuben sandwich is complete.

The post Tempeh Reuben Sandwich appeared first on Wellness Training Institute.

Cheesy Potatoes

This recipe was inspired by our Wellness Director Nicole’s favorite holiday dish growing up… cheesy potatoes!  She created this delicious dairy-free version of the classic dish, try it out for your next party or holiday!

Ingredients

– 5 white potatoes

– 1 large yellow onion, chopped

– 1 ½ cup vegetable broth (low-sodium)

– 1 package of organic tempeh

– 1 tbsp. liquid aminos

– 1 lemon (juiced)

– ½ cup cashews, soaked 6-8 hours or overnight

– 2 tablespoons nutritional yeast

Directions

– Pre-Heat oven to 350F.

– Heat a large pot of water, and boil 5 potatoes (set timer for 20 minutes)

– Heat a saucepan on medium low in ½ cup vegetable broth, and add onions.  Cook for about 15 minutes.

– Cut the tempeh into lengthwise slices, add to a separate saucepan. Heat saucepan on medium low with ½ cup vegetable broth, and 1 tsp. liquid aminos, cook on medium low for about 5 minutes.

– Once potatoes are cooked through, chop into approx. 1 inch cubes & add to a casserole pan.

– For cheese sauce: Blend cashews, lemon juice, ½ cup vegetable broth, 1 tablespoon dijon mustard, and nutritional yeast in a food processor (add more broth if needed to thin, or more cashews to thicken).

– After onions have been cooking for about 15 minutes add on top of the potatoes, then add in tempeh. Pour the cheese sauce on top.

– Bake on 350F for 15 minutes.  Check potatoes with a fork to make sure they are cooked through.

*You could also add sauteed kale to this.

– Enjoy!

The post Cheesy Potatoes appeared first on Wellness Training Institute.