Tested till perfect Tempeh Vegetable Maki Rolls

Tempeh Vegetable Maki Rolls

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

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes Stand: 10 minutes
  • Cook time 15 minutes
  • Portion size 32 pieces

Ingredients

  • 1 pkg (8 oz/240 g) 1pkg (8 oz/240 g)tempeh, cut into 6 cubes
  • 1 1green oniongreen onions, quartered
  • 4 tsp 4tspsodium-reduced soy sauce
  • 2 tsp 2tspsesame oil
  • 2 tsp 2tsprice vinegar or apple cider vinegar
  • 1-1/2 tsp 1-1/2tspgrated fresh ginger
  • 2 tbsp 2tbspchopped fresh coriander
  • 2 tbsp 2tbsptoasted sesame seeds
  • 1/2 1/2large carrotcarrots
  • 1/2 1/2English cucumberEnglish cucumbers, halved lengthwise and cored
  • 1/4 1/4sweet red peppersweet red peppers
  • 1 1small avocadoavocados
  • 1/2 1/2lemonlemons
  • 4 4sheets roasted nori
  • 1 tbsp 1tbspwasabi powder
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Preparation

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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