Skip to main content

Reuben Salad for 2

I've made this salad a few times but I've never posted about it and I'm not really sure why I never shared this with y'all. I decided to finally do it since BandMan mentioned several times the last time I made this salad that it was his favorite salad of all time (which obvs makes me feel legit AF).

This salad takes on the classic elements of the famous reuben sammie but since it's served on bed of greens instead of two slices of bread it seems healthier. I've made it with tempeh and tofu prolly an even amount of times. I can't really decide if I like the tempeh or tofu better on this salad. I'd imagine I lean a little on the side of tofu since that was what was on the salad when I decided it just had to be shared with y'all.

Don't worry none of the flavor of the sandwich is lost in this salad, especially if you include some croutons.



4 c mixed greens
1/4 cup water

2 tbsp vegan Worcestershire sauce
1 garlic clove, minced
1 tsp maple syrup
1/2 tsp liquid smoke

8 oz. tempeh - or tofu, cubed
1 tsp. olive oil
1 onion, sliced in thin rings
2 c sauerkraut (I used Horseradish and Leek Kraut from Farmhouse Culture)
Avocado
1,000 Island Dressing 
Rye bread croutons, optional
  1. Marinate the cubed tempeh or tofu and thinly sliced onions in the water, Worcestershire, garlic, maple syrup, and liquid smoke for at least 30 minutes. When you think they are done marinating drizzle the oil in a skillet and cook until the tempeh/tofu is brown on most sides and the onion is good and caramelized. 
  2. To make the croutons: cube the bread and put it in the oven until it's crispy. Yeah its that easy.
  3. In 2 separate bowls, toss 2 cups of green with 1 cup of sauerkraut and enough 1,000 Island to lightly coat everything. Top with your avocado, croutons (if you're using them), sauteed onions, tempeh/tofu and anything else you feel like throwing in there; serve.

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeños, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…