You have to try this TEMPEH REUBEN CHOWDER WITH PUMPERNICKEL CROUTONS. It tastes just like the famous sandwich, except IN A BOWL and VEGAN!! It’s chunky, full of flavor, and so amazing! Onions, garlic, potatoes, sauerkraut, and seasoned tempeh are what go into this hearty soup. To make it even better, it gets topped with thousand island and the most delicious pumpernickel croutons. Grab a spoon…this one’s GOOOOD!!
Does anyone remember Ruby Tuesday’s salad bar? It used to be my favorite and mostly because of their yummy croutons. Well these little guys taste just like what I remember!! Crunchy on the outside and a little soft in the middle. I have to admit, it was a little challenging not to eat them all while making this soup so I suggest having someone hide them until it’s dinner time.
How to Make Pumpernickel Croutons for this Tempeh Reuben Chowder
These delicious croutons are super easy to make. Just cut the pumpernickel bread into small cubes. Then, melt some butter and drizzle over top. Sprinkle on some garlic powder and sea salt and give them a good toss. Spread evenly on a sheet pan and transfer to the oven. Bake at 375°F for about 10 minutes.
Making Tempeh Taste Like Corned Beef
Instead of using corned beef, we’re going to make our own vegan-friendly version by using tempeh instead. It definitely takes a little more work but it’s so worth it! The seasoned tempeh is what really makes this soup taste like you’re actually eating a reuben sandwich…just out of a bowl. You’re going to love it!
- First, boil the tempeh block for about 10 minutes to remove any potential bitterness and let cool slightly.
- While tempeh is boiling, lightly toast the coriander and caraway seeds in a dry pan for about 1-2 minutes over medium heat, or until fragrant. Grind the toasted seeds in a coffee or spice grinder. Add remaining tempeh seasonings and mix well.
- Grate the tempeh (or chop) and add to a sauce pan with a little olive oil. Cook for about 5 minutes, or until pieces of the tempeh begin to crisp and brown.
- Add in spice mixture, vegetable stock, tamari, and syrup. Simmer for about 10-15 minutes, or until liquid is absorbed and tempeh bits are somewhat crispy.
Vegan Thousand Island
Don’t worry if you can’t find vegan Thousand Island in a store near you. It’s easy to make and you probably have the ingredients already. Just mix the following together and let it chill in the fridge while you make this yummy soup.
- ½ cup vegan mayo
- 2 tablespoons relish or chopped pickle
- 1 tablespoon ketchup
- 1 tablespoon minced onion
- ½ teaspoon apple cider vinegar
- Salt and pepper to taste
Have you tried this CHUNKY DILL PICKLE AND POTATO SOUP yet? It’s a family favorite over here and I probably make it way too much!!
Tempeh Rueben Chowder with Pumpernickel Croutons
Ingredients
Pumpernickel Croutons
- 3 Cups Cubed Pumpernickel Bread
- 3 tablespoon Melted Vegan Butter
- ½ teaspoon Garlic Powder
- ¼ teaspoon Sea Salt
Tempeh
- 1 tablespoon Olive Oil
- 1 Package Tempeh (8 ounces)
- 1 teaspoon Caraway Seeds
- 1 teaspoon Coriander Seeds
- ½ teaspoon Granulated Garlic Or, ¼ teaspoon garlic powder
- ½ teaspoon Granulated Onion Or, ¼ teaspoon onion powder
- ¼ teaspoon Smoked Paprika
- 1 tablespoon Tamari Or, reduced-sodium soy sauce
- 1 tablespoon Maple Syrup
- 1 Cup Vegetable Stock
- ½ teaspoon Pepper
Chowder
- 1 tablespoon Vegan Butter
- ½ White Onion Diced
- 2 Garlic Cloves Minced
- 2 Large Potatoes Diced
- 4 Cups Vegetable Stock + 1 Cup Water
- ½ Cup Sauerkraut
- ½ Cup Vegan Sour Cream
- Vegan 1,000 Island Dressing See post for homemade recipe
Instructions
Pumpernickel Croutons
- Preheat oven to 375°F
- Cut the bread into small cubes and spread evenly on a sheet pan
- Drizzle with melted butter and then sprinkle on garlic powder and salt. Give them a quick toss
- Bake for 8-10 minutes, or until desired crispiness
- *If making your own 1,000 Island, prepare that now and transfer to fridge for flavors to combine
Tempeh
- Boil the tempeh brick for 10 minutes to remove any potential bitterness and then let cool slightly
- Grate the tempeh block with a grater or pulse in a food processor until ground. If you don't have either, just use a knife and chop into finer pieces
- Lightly toast the coriander and caraway seeds in a dry pan over medium heat for 1-2 minutes, or until fragrant
- Grind toasted coriander and caraway seeds in a spice grinder or coffee mill. If you don't have one, you can place the seeds in a small baggie and crush with a rolling pin or the side of a knife
- Add the remaining spices
- Sauté crumbled tempeh in olive oil for about 5 minutes, or until tempeh begins to brown and crisp a bit
- Add spice mixture, syrup, tamari, and vegetable stock and simmer for about 10-15 minutes, or until the liquid is absorbed and bits of the tempeh crisp up. Set aside
Chowder
- Melt butter in a stockpot over medium heat. Add onions and garlic and sauté for about 5 minutes
- Add broth, water, sauerkraut, tempeh, and diced potatoes. Simmer for 15-20 minutes, or until potatoes are tender
- Whisk in the sour cream. Some of the potatoes may break up, but that's ok as it helps thicken the soup
- Serve hot topped with more sauerkraut, pumpernickel croutons, thousand island dressing. Add a little sliced gherkin to make it look cute!
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