Tempeh Vegetable Maki Rolls

By The Canadian Living Test Kitchen

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This recipe makes 32 pieces servings

Preparation time: 30 minutes Stand: 10 minutes
Cook time : 15 minutes
Total time : PT15M

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

Ingredients

1 pkg (8 oz/240 g) tempeh , cut into 6 cubes1 1pkg (8 oz/240 g) pkg (8 oz/240 g)tempeh, cut into 6 cubes
1 green onion , quartered1 1green oniongreen onions, quartered
4 tsp sodium-reduced soy sauce 4 4tsp tspsodium-reduced soy sauce
2 tsp sesame oil 2 2tsp tspsesame oil
2 tsp rice vinegar 2 2tsp tsprice vinegar or apple cider vinegar
1-1/2 tsp grated fresh ginger 1-1/2 1-1/2tsp tspgrated fresh ginger
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander
2 tbsp toasted sesame seeds 2 2tbsp tbsptoasted sesame seeds
1/2 large carrot 1/2 1/2large carrotcarrots
1/2 English cucumber , halved lengthwise and cored1/2 1/2English cucumberEnglish cucumbers, halved lengthwise and cored
1/4 sweet red pepper 1/4 1/4sweet red peppersweet red peppers
1 small avocado 1 1small avocadoavocados
1/2 lemon 1/2 1/2lemonlemons
4 sheets roasted nori 4 4sheets roasted nori
1 tbsp wasabi powder 1 1tbsp tbspwasabi powder

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.