Comments on: Vegan Tempeh Reuben

By: Stephanie

Stephanie — Sun, 13 Jun 2021 01:01:42 +0000

I followed directions except for using regular Worcester sauce, vegan smoked provolone (couldn’t find Swiss), and onion powder instead of minced onion in the Russian Dressing. Also fir bread used German Farm bread as my store didn’t have the Alvarado rye. Wow! This was so delicious and overall flavor profile very Ruebenesque. This recipe is a keeper- also really liked the “Russian” dressing.

By: Emily R

Emily R — Thu, 03 Jun 2021 01:17:10 +0000

These are AMAZING!!! Just made them for the first time tonight, will definitely be on the dinner menu regularly!?

By: Krystal

Krystal — Sat, 01 May 2021 12:42:56 +0000

These have become one of our favorites! Easy and filling and sooooo flipping tasty!

By: Suzanne Smalligan

Suzanne Smalligan — Sun, 25 Apr 2021 14:53:48 +0000

In reply to Rachel E Jones.

Was it Bartertown? Oh how I miss that place.

By: kate cofrancesco

kate cofrancesco — Sat, 03 Apr 2021 21:37:00 +0000

This recipe exceeded by expectations. I will definitely make again. The only thing would do differently, is make half of the dressing called for in the recipe, otherwise, no changes!

By: Rachel Quinn

Rachel Quinn — Wed, 31 Mar 2021 03:53:50 +0000

Amazing. Such a simple recipe, I never expected to be so blown away. I used Daiya provolone slices (because I couldn't find swiss) and I used a regular pan instead of a cast iron, it still was perfect. Sitting here staring at my empty plate in disbelief. 12/10 would make a million times over.

By: Beth

Beth — Sun, 28 Mar 2021 21:45:51 +0000

These are SO delish! Even my meat loving 17 year old son is happy when I make these sandwiches. We have been eating them regularly since first trying the recipe. So nice to have a vegan meal my whole family enjoys! Thank you!!

By: Rachel E Jones

Rachel E Jones — Fri, 19 Mar 2021 17:11:21 +0000

Wow!! This recipe is so good we have eaten it 3 days in a row! I live in western Michigan and now I'm wondering what restaurant you worked at so I can eat there ?

By: Maddie

Maddie — Sun, 07 Mar 2021 03:27:35 +0000

Really tasty! Loved the tempeh!

By: Terry K

Terry K — Wed, 24 Feb 2021 20:32:23 +0000

This recipe is so yummy!! The vegan alternative for a "corned beef special" from the Jewish deli. I am enjoying many of your recipes as well.

By: Laurie

Laurie — Mon, 04 Jan 2021 16:58:42 +0000

I’ve been plant based eating just over a year. This recipe was one of the first that excited me and encouraged me to continue. Fantastic sandwich, and one I use to impress any of my non-vegan friends or family. Delicious!

By: Marjorie Ford

Marjorie Ford — Tue, 17 Nov 2020 00:03:30 +0000

I made this and it was fantastic! I wouldn't change a thing, thank so much for sharing.

By: Cap'n Dave

Cap'n Dave — Sun, 15 Nov 2020 05:15:26 +0000

In reply to Samantha. Try sautéeing the sauerkraut - it totally changes the flavor, making it more mellow and sweeter. You can also get Bavarian sauerkraut - it has caraway seeds in it and is already sweeter. You can also add white wine to it to make weinkraut. Failing that, there's always pickled red cabbage - no -traditional in a Reuben, but good stuff that would meld nicely with the tempeh "pastrami" and the Swiss cheese.

By: Amanda

Amanda — Fri, 02 Oct 2020 20:20:44 +0000

This one of my favorite ways to make tempeh BY FAR. Absolutely amazing!

By: Linda

Linda — Thu, 17 Sep 2020 16:54:42 +0000

I finally made this after having the recipe forever. It was so delicious! I did not have all the ingredients for the russian dressing but it still came out so good. I have 2 pieces of the cooked tempeh left so I can't wait to make another sandwich in a couple of days. This recipe is just what I needed!

By: Beth

Beth — Fri, 11 Sep 2020 14:46:23 +0000

One of the only vegan dishes my 17 year old son will eat and actually has admitted he likes! Hard to find recipes to please us all (vegans and big meat eaters in my family) and this is a rare find! We all love this sandwich and I've made it now countless times. Thanks so much for the great recipe!