Tempeh Reuben Sandwiches on Rye

with Carrot & Celery Root Salad

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Celeriac is a variety of celery with a knobby, delicious root. It’s also called celery root, which is something of a misnomer. Though closely related to the celery stalks we’re most familiar with, celeriac is an entirely different species. It’s delightfully crunchy with a delicate, sweet taste.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1 8-Ounce Package Tempeh
1 bunch Parsley
1 Cara Cara Orange
1 Carrot
1 Celeriac
1 clove Garlic
1 Scallion
2 Tbsps White Wine Vinegar
1 Tbsp Ketchup
1 Tbsp Mayonnaise
1 Tbsp Sweet Pickle Relish
4 slices Rye Bread
4 slices Swiss Cheese
½ cup Sauerkraut
1 Tbsp Pastrami Dry Rub (Black Pepper, Brown Sugar, Coriander, Ground Mustard Seed & Paprika)

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the tempeh into ¼-inch-thick pieces. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Using a knife, cut off the peel and pith of the orange then small dice the fruit. Peel the carrot and celeriac and cut into thin matchsticks. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Thinly slice the scallion on an angle.

2 Make the salad:

In a large bowl, combine the carrot, celeriac, scallion, garlic, orange (along with any collected juice), white wine vinegar and parsley. Drizzle with olive oil and toss to thoroughly coat. Season with salt and pepper to taste.

3 Cook the tempeh:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced tempeh to the pan in a single layer, and cook 2 to 3 minutes per side, or until slightly browned and heated through. Remove from heat, toss with the pastrami dry rub and season with salt and pepper. Transfer the seasoned tempeh to a plate and wipe out the pan.

4 Make the Thousand Island dressing:

In a small bowl, combine the mayonnaise, ketchup and relish. Season with salt and pepper to taste.

5 Assemble the sandwiches:

Lay the rye slices out on a work surface and spread a layer of Thousand Island dressing on each. Divide the cooked tempeh, cheese slices and sauerkraut between two of the dressed slices. Complete the sandwiches with the remaining slices of bread.

6 Grill the sandwiches & plate your dish:

In the same pan used to cook the tempeh, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the cheese has melted and the bread is golden and crisp. (If the pan is too dry, add another teaspoon of olive oil after flipping the sandwiches.) To plate your dish, slice the sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!