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I love, love, love (!!) Allison Rivers Samson’s recipe for Grilled Tempeh Reuben Sandwiches so much that I decided to turn it into a soup recipe.
Tonight, I used red lentils instead of tempeh, and I used the vegetables that I had in my fridge. This soup could be made lots of different ways.
The magic formula = smoked paprika + caraway seeds + dill. You must taste this flavor combination to believe how good it is!
This soup recipe is NSNG (No Sugar No Grains).
Reuben Soup (NSNG)
INGREDIENTS:
1 T coconut oil
4 cloves garlic, minced
1 medium onion, chopped
3 carrots, cut in discs
1 red pepper, chopped
1 cauliflower, chopped
1/2 zucchini, chopped (keep separate from the other vegetables)
dash celery salt
dash garlic powder
1/2 t black pepper
1 1/2 t dried dill
1 1/2 t caraway seeds
3 t smoked paprika
2 bay leaves
4 t VegeBase broth powder
1 C red lentils, rinsed
6 C water
2 T tamari
1/2 T apple cider vinegar
ASSEMBLY:
1. Heat the coconut oil over medium heat in a soup pot.
2. Add the vegetables except the zucchini. (The zucchini will be added at the end of the simmer so it doesn’t turn to mush.)
3. Add the dry spices. Saute the vegetables and spices for several minutes.
4. Add the lentils, water, and tamari. Simmer, covered for about 45 minutes, or until the lentils are cooked.
5. Remove from the heat, and stir in the zucchini and apple cider vinegar. Makes 6 pints.
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For tonight’s meal, I ate the Reuben Soup with:
- a half cup of brown basmati rice
- a sprinkle of toasted pumpkin seeds
- several crushed red pepper flakes
- a forkful of sauerkraut
Reuben Soup with Brown Basmati Rice
Here’s a picture of the Grilled Tempeh Reuben Sandwich…
Grilled Tempeh Reuben Sandwich
Here’s a picture of a Tempeh Reuben Salad (NSNG)…
Tempeh Reuben Salad (NSNG)
Here, I challenged myself to create a sugar-free BBQ sauce for tempeh. I was tempted to add a tablespoon of molasses, but I resisted the urge and kept this recipe strict NSNG (No Sugar No Grains). If you want to add a little bit of sweetener, go for it. I imagine it would balance out the acidity just a bit. But anyway, I consider this recipe a success. The Frank’s RedHot sauce provides a little kick.
INGREDIENTS
1 T coconut oil
8 oz thawed tempeh (slice lengthwise, then in cubes)
3 large cloves minced garlic
1 small or 1/2 large onion, sliced
1 large stalk broccoli (finely chop the stem)
15 oz can organic tomato sauce
1 1/2 T apple cider vinegar
1 T tamari or soy sauce
1 t mustard
1 t Frank’s RedHot sauce
1 t liquid smoke
dash garlic powder
1/4 t sea salt
1/4 t black pepper
1/4 t chili powder
1/4 t oregano
1/2 t BBQ seasoning blend (I found it in the bulk section of my Co-op. You could probably omit.)
2 t smoked paprika
ASSEMBLY
Melt the oil on medium heat in a high-sided 9 1/2″ saute pan. Saute the tempeh and veggies for several minutes, then add the liquid ingredients and the spices. Simmer and reduce the liquid for about 30 minutes uncovered, stirring frequently. The sauce will bubble and splatter, so you may need to adjust the heat periodically.
SERVING
I kept the whole meal NSNG by serving this over chopped romaine leaves and under avocado slices.
Of course, this would also be quite tasty on a toasted bun. (Duh. What isn’t tasty on a bun?)
Serves 2 generously.
Thank YOU for not eating animals!
#PPNSNG
(Plant Powered No Sugar No Grains)
Freeheel Vegan 