Tempeh Reuben Sandwiches on Rye with Carrot & Celery Root Salad

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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Tempeh Reuben Sandwiches on Rye with Carrot & Celery Root Salad
Title
  • 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 Triangle Created with Sketch.
Prepare the ingredients:
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.
Make the salad:
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.
Cook the tempeh:
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.
Make the Thousand Island dressing:
4 Make the Thousand Island dressing:
In a small bowl, combine the mayonnaise, ketchup and relish. Season with salt and pepper to taste.
Assemble the sandwiches:
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.
Grill the sandwiches & plate your dish:
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!

Tips from Home Chefs

Tempeh Reuben Sandwiches on Rye

Prepare the ingredients:
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.
Make the salad:
Cook the tempeh:
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.
Make the Thousand Island dressing:
Assemble the sandwiches:
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!
Grill the sandwiches & plate your dish:
Browse Steps
1 of 6