The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 6, 2009
I tried this recipe, and was dissapointed. The reviews were ranting and raving about the dish, so I figured it would be good. What I didn't realize though, was that most of the reviewers are vegetarians! I am about the farthest thing from vegeterian, but my mom wants us to eat healthier, so I tried this recipe. I don't know if I just don't like reuben sandwiches (I've never had one), or if I don't like soy--I'm inclined to think the latter, as I don't like other soy products. Maybe I'll try Kulio's recipe though...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 7, 2009
This is a dangerous recipe for me - delicious - I have missed reubens! Here is my version: Pumpernickel bread (Beefsteak brand) 2 pkgs tempeh makes 8 sandwiches. Slice each tempeh in half to make two squares. Slice those squares in half lengthwise (so that they are twice as thin - really, it works!) Sprinkle the slices with soy sauce before browning them in a little oil in a saute pan. Remove. Brush one side of bread with butter, place butter-side down on griddle, layer one slice tempeh, cheese, 'kraut, top bread layer. Flip them carefully! When cheese melts and bread is crisp, open and spread the inside of each piece of bread (not just one side!) with sauce. Slather. Cut in half, serve. (My children only ate a half sandwich each, so you could say this makes 16 servings but the leftovers are so good - also, it uses up the whole loaf of pumpernickel and less kraut to throw away afterwards so I say make a big batch). The sauce I used was a sort of thousand island minus the relish: 1 c. mayonnaise 1 tsp. Worcestershire sauce 1/4 c. catsup 1 tsp. grated onion You can also dip into the sauce instead of slathering the bread. I love the slather...messy though. My version has butter and worcestershire as well as real swiss, so it's not technically vegetarian. I think this recipe would get lots more attention if we had a better picture!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 16, 2009
great recipe, enjoyed it very much.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 17, 2009
Recipie was great. I made a few substitutions out of neccessity: used pumpernickle bread, vegan swiss substitute and made a dressing with veganaise, sweet relish, tomato paste and garlic. Really tasty and will probably try this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 10, 2009
Such a satisfying sandwich! And a great way to use tempeh. I took the advice of other reviewers and briefly marinated the tempeh in soy sauce (for as long as it took me to prepare the rest of the sandwich), then fried it in olive oil before I added it to the sandwich and fried that. Will make these often!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 22, 2009
I made this for dinner and really enjoyed it. Had to sub gruyere for the swiss, but tasty tasty tasty. I did end up microwaving it for 30 seconds, the tempeh was only lukewarm, but the cheese was melty.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 1, 2009
This was ok, not as good as I expected though. Maybe I got the wrong type of tempeh, since it was the tempeh that really didn't mesh well.
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Cooking Level: Intermediate

Living In: Niagara Falls, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 30, 2009
Never thought about trying to adapt a meatless reuben, so glad I came across this recipe! I made mine vegan by using Kraft 1000 Island (no egg yolks like most other brands), substituting Earth Balance for butter, and leaving off the swiss cheese. I mix the kraut in the dressing and put a generous amount on the sandwich - as much as would stay on the bread. Very tasty!! Will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 19, 2009
This recipe was very good! I took the advice of another reviewer and sauteed the tempeh in vegetable broth, water, minced garlic and liquid smoke. Will definitely make again soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 31, 2008
My husband, a meat-eater, and I, a vegetarian, both love this recipe. We use the three grain blend of tempeh, and we also marinate the tempeh in soy sauce for a 5-10 minutes and fry it in a pan to crisp it up and give it a salty taste. I would strongly recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 13, 2008
I have a piano-wire cheese slicer which I use to slice the tempeh lengthwise into thin "meat like" slices. I then rub with a Kentucky dry rub and let stand for an hour or two before skillet-frying in a little olive oil. I do everything else as the recipe states, but instead of a thousand island dressing, I chop Harvard beets into a little Hellmann's mayonnaise, and sometimes I just use KFC coleslaw. It's yummy!
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Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2008
This was very good, first time trying Tempeh and loved it. I marinated it for a bit with olive oil, ginger, and garlic then pan fried it for about 5 minutes in the marinade, otherwise followed the recipe. I will make this again...probably tomorrow!
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Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 11, 2008
I'm curious if the tempeh is supposed to be cooked BEFORE you make it? This was my first time tasting/cooking tempeh and it was horrible. If you don't know if you like tempeh or not, I would say skip this recipe. I still gave it stars because it's obvious it's a good recipe for those who like tempeh!
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Cooking Level: Beginning

Living In: Hilliard, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 1, 2008
Good idea. I don't know if you can say it tastes "exactly like a reuben", but it's got great flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 3, 2008
Yummy! This is also excellent on the George Foreman grill, using Annie's brand Goddess Dressing instead of the thousand island stuff.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 4, 2008
Taste great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 2, 2008
It was good but it would be better with a seasoned tempeh. Also I'll definitely slice the tempeh in half so it's not so thick, it was overpowering. Other than that it was very tasty and similar to the real thing:)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Photo by Justine
Reviewed: Apr. 30, 2008
These were great! I give it a 4 only because I marinated the temphe in a little bit of soy sauce to give it a salty "corn beef" flavor. Otherwise a great substitute for a meaty sandwich!
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 18, 2008
This tastes so close to the real thing, you'll never know the difference. I would recommend sprinkling the tempeh with a little salt and cracked pepper and frying in olive oil before adding to the sandwich...makes the texture better. Great idea!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 7, 2008
I made this for lunch today. It was very good. I'd recommend slicing the tempeh into then filets just like the roast beef in a normal reuben. I sliced mine into wide, then filets then fried it for a bit with salt and pepper. Put the thousand island and tempeh down with cheese on top, sauerkraut on the other bread then broiled in the top rack of the oven for a minute or two. Yum!
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