Reviewed: Dec. 26, 2011

I made this for dinner tonight, I'm new to tempeh still, but this was super easy to make! definilty making again. I put soy sauce & liquid smoke on the tempeh before lightly frying it. Then I followed the directions in the recipe. Turned out really good.

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Reviewer:

HollyEverhart

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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: Oct. 20, 2011

I opted for simmering the tempeh in broth, liquid smoke, and garlic, then sauteing as did other reviewers. It didn't taste quite like a reuben made with meat, but it was a tasty, acceptable substitution. Even my meat loving husband liked it and says he'll eat it again.

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Reviewer:

shipmate13

Reviewed: Mar. 12, 2011

really good! i just tried it and it was perfect;i steamed the tempeh for a few minutes first,other than that it was the same as the recipe.easy and delicious!

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Reviewer:

sandyp

Cooking Level: Expert

Reviewed: Dec. 29, 2010

This was excellent! I did as the previous reviewer suggested and simmered the tempeh in the broth/liquid smoke/water mixture. After that I fried the slices of tempeh in a little oil, then assembled and grilled it. I do want to add that the recipe directions don't say anything about putting the 1000 island dressing on, but I advise you wait until after you grill it. This was sooo yummy, satisfied my craving for sure!

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Reviewer:

TorensMom2003

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: May 19, 2010

I had this in a vegetarian restaurant and wanted to try to duplicate the recipe. This was perfect, the only adjustment I made was sauteeing the tempeh in olive oil spray instead of butter to cut down on calories and saturated fat.

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Reviewer:

Shannon

Reviewed: May 7, 2010

After missing Reubens for 12 years, I was pretty darn excited to find this recipe! I'm embarrassed as a vegetarian to say I had never heard of tempeh, but I am so glad I tried it!!!! My meat loving sister asked if it tasted like corned beef, and I had to say no, but with marinating the tempeh in soy sauce as per reviews, it captured the saltiness of corned beef, and along with the very distinct, strong reuben flavors of the saurkraut, swiss cheese, rye bread, and 1000 isle dressing, I didn't miss the meat at all! I am going to make for my meat loving husband to see what he thinks next! THANK YOU MEL FOR SUBMITTING THIS GEM!!!!!!!!

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Reviewer:

gourmetshand

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Canmore, Alberta, Canada

Reviewed: Apr. 6, 2010

This was my first tempeh experience. I was pleasantly surprised! I'm a new vegetarian and reubens are one thing I've really missed. I followed some other reviewers' suggestions and pan fried my sliced tempeh in olive oil and soy sause prior to putting it on the sandwich. I swear I wouldn't have known that difference between this and a regular reuben. I will make again. OFTEN!

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Reviewer:

adabrowski

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Reviewed: Apr. 5, 2010

These were just ok as the recipe was written. I had leftovers the next day and they were phenomenal! Next time I think I will marinate the tempeh in the sauerkraut juice before cooking. It definitely adds something to the flavor!

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Reviewer:

yarncore

Cooking Level: Expert

Home Town: Queensbury, New York, USA

Living In: Rochester, New York, USA

Reviewed: Feb. 2, 2010

This was excellent! Based on other recipes, I decided to marinate the tempeh first- I used BBQ sauce and worcestershire sauces, since it's what I had. Delicious!

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