Tempeh Vegetable Maki Rolls

Author: Canadian Living

Serve these rice-free appetizers with sushi soy sauce or sodium-reduced soy sauce for dipping.

  • Portion size 32 servings


  • 1 pkg (8 oz/240 g) tempeh cut into 6 cubes
  • 1 green onion quartered
  • 4 teaspoons sodium-reduced soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoon grated fresh ginger
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons toasted sesame seeds
  • 1/2 carrots
  • 1/2 English cucumber halved lengthwise and cored
  • 1/4 sweet red pepper
  • 1 avocado
  • 1/2 lemon
  • 4 roasted nori
  • 1 tablespoon wasabi powder


In steamer basket set over pot with 1 inch (2.5 cm) simmering water, steam tempeh and green onion for 15 minutes.

In food processor, purée together tempeh, green onion, soy sauce, sesame oil, vinegar and ginger until smooth. Let cool. Stir in coriander and sesame seeds.

Cut carrot, cucumber and pepper into 8- x 1/8-inch (20 cm x 3 mm) strips. Peel and pit avocado; slice thinly and squeeze lemon juice over top.

Place 1 nori sheet, shiny side down and with long side closest, on bamboo sushi rolling mat. Spread evenly with about one-quarter of the tempeh mixture, leaving 1/2-inch (1 cm) border along each long side.

Stir wasabi with 2 tsp (10 mL) water; spread one-quarter lengthwise down closest long side of nori, about 2 inches (5 cm) in from edge. Top with one-quarter each of the carrot, cucumber, pepper and avocado.

Using bamboo mat to lift and starting with closest long edge, roll up nori, firmly encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 4 rolls. Trim ends even. Cut each roll into 8 slices, wiping knife with wet cloth between cuts.

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Tempeh Vegetable Maki Rolls