Tempeh Rueben Chowder with Pumpernickel Croutons
You have to try this TEMPEH REUBEN CHOWDER WITH PUMPERNICKEL CROUTONS. It tastes just like the famous sandwich, except IN A BOWL and VEGAN!! Grab a spoon...this one's GOOD!
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!
Nutrition
Calories: 877kcalCarbohydrates: 128gProtein: 30gFat: 29gSaturated Fat: 7gSodium: 2992mgPotassium: 1121mgFiber: 15gSugar: 10gVitamin A: 1222IUVitamin C: 25mgCalcium: 220mgIron: 8mg
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