Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.
Ingredients:
Nori sheets
Sushi bamboo mat
2 cup of cooked quinoa (red, black, or white) and brown rice mix
1 cup of almond pulp (left over from almond milk)
Braggs liquid amino or soy sauce
Nutritional yeast flakes
1 ripe avocado, sliced
6 asparagus spears, sliced in half
6 fried tofu puffs (buy from your local Asian grocery)
Method:
Combine almond pulp, Braggs and nutritional yeast flakes in a bowl
to make a vegan salmon/tuna mix
Use the sushi mat and place the shiny side of the nori sheet onto the mat
Place quinoa and rice mix onto the sheet from left to right,
leaving about a 1 inch space from the front
Place the nut mix, asparagus and avocado or fried tofu puffs on top of the quinoa
Roll with the edge of the mat pressed onto the nori sheet, keep rolling
Sprinkle some water at the end of the sheet and press together to seal
Cut and serve
Serve with soy mayonnaise, wasabi or soy sauce
Makes 3-4 nori rolls
Serves 3-4 people
See the how-to video
Chia (328 comments)
This looks good. I like the combination of veggies with grain and fried tofu puffs. Thanks!
Chia (328 comments)
Avocado tastes great in homemade sushi.
Another ingredient I like for sushi is veganaise or vegan mayonaise. YUM.