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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bryan w

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Reviewed: Mar. 4, 2008

Just finished eating it and it is delicious! The thousand island dressing really brought out the great taste. Had it with tossed salad and a kiwi :)

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trevor

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Reviewed: Feb. 13, 2008

great recipe- I am definitely for sauteing the tempeh and sauerkraut prior to placing on the bread.

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Hans

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

Tempeh Reubens... mmmMMMmmm. I used to love Reubens before I went vegetarian, and now I love them again. Thanks for the recipe!

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CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 13, 2008

Reuben sandwiches are one of the very few meat dishes that I miss as a vegetarian. At resturants, I order Reubens without meat, and that pretty much satisfies my craving. I didn't love this recipe because the tempeh was a weird addition, I cooked and seasoned it first, but the smell of it in the sandwich clashed with the saurkraut smell. It was okay... marinaded tofu might be better than tempeh.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 10, 2008

I only gave three stars because I really didn't like the tempeh put in without additional cooking. Instead, I steamed it and then marinated it in a broth/oil/soy sauce combo so that it was had abetter flavor and was more digestable.

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RAINA1105

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Reviewed: Jan. 7, 2008

Really good. I cut the tempeh in half and sauteed it a bit before putting it on the sandwich. I also don't like my saurkraut very wet so I sauteed it too so it was less runny. It was very, very filling!

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Celeste

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Reviewed: Jan. 7, 2008

I LOVE reubens, but this recipe left me unfulfilled. Try this next time -- it was a hit with my family: In large fry pan add 1 cup vegetable broth, 1 Tbsp. minced garlic, 1 tsp. liquid smoke and 1 cup water. Bring to a low boil. Then, cut tempeh at a diagonal for wider slices and simmer them in broth for 20 minutes, turning occasionally as liquid reduces. Remove from heat and place on a slice of lightly toasted rye, top with sauerkraut and swiss, put under a broiler for a minute so that the cheese melts, add your top slice of rye and serve with thousand island dressing. Even my finicky 8 year old loved this one!

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CherylP

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Reviewed: Jan. 3, 2008

use the recipe for seasoned tempeh with this sandwich

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bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

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Reviewed: Dec. 16, 2007

Thank you! Thank you! Thank you! There are very few things I miss from the land of meat-eating, but reubens are one of them. I rushed home to make this after I found this recipe and was not disappointed. If anything, I found these sandwiches even tastier than the orignal!

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CERAWALLACE

Cooking Level: Expert

Home Town: Chambersburg, Pennsylvania, USA

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Reviewed: Nov. 15, 2007

This was pretty good! I've been a vegetarian for 9.5 years now and I was having a huge craving for a reuben...this hit the spot, thanks!

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 24, 2007

What an awesome, inexpensive, easy-to-make, and delicious vegetarian dish. I will ALWAYS make these!

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dianafram

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Reviewed: Aug. 17, 2007

Great- except don't use the Multigrain Tofu, just use the plain. The other is too bitter.

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Heidi

Cooking Level: Expert

Living In: Reno, Nevada, USA

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Reviewed: Aug. 12, 2007

I'm not too sure what a real rueben tastes like, but I only thought this was ok....

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JARYDIAN

Cooking Level: Expert

Living In: Cheektowaga, New York, USA

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Reviewed: Jun. 18, 2007

I work in a Vegetarian Kitchen. After 5 years of eating the same food day after day, this is the one sandwich that still sends me into culinary heaven every time I bite into it. We use earth balance and marble rye bread.

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