3 March, 2020
Tempeh Rolls with Veggies
Fun fact: I had not even heard of tempeh until a week ago. Shocking but true because i don’t really eat vegan food outside and apparently tempeh is a go-to protein source for a lot of vegans. This tempeh roll is my new found favorite!
I started doing a 21 day cleanse couple of days ago. Here is why…I was T-boned in a 3 car accident couple of weeks ago in February which left me with some whip lash injuries which means I can’t workout for a few months until I heal. It sucks, but I just got to deal with it. Instead of sulking on the couch I decided to do a 21 day cleanse to offset the potential weight gain that might come with not working out.
What I like about this program is that it comes with supplements, recipes and grocery list as well. This tempeh roll is one of the recipes from the program which I have adjusted a little bit to please my palate while keeping the integrity of the cleanse intact. Week one allows some grains, hence the use of rice is okay. On week 2 and 3 no grains allowed. So, I plan on experimenting with cauliflower instead of sushi rice.
The ginger marinade is a lovely contrast to the sweet potato and crunchy veggies. And the tempeh brings a welcome dose of protein to an otherwise rather starchy snack. Feel free to substitute sushi rice with brown rice if you prefer the nuttiness it brings to the mix.
This roll tastes just like what I love at sushi joints, but it’s so heavy on the veggies (Though you don’t have to tell the family that!) that it’s absolutely healthy. While on the cleanse, I made a side of miso soup to wash down the sushi roll instead of soy sauce dipping or spicy mayo. This actually turned out to be a surprisingly great combo.
If you’ve never tried making sushi, I definitely recommend giving it a go. It’s fun, cheap and you can get creative with what fillings you add. Now i’m envisioning a sushi-making party!
Hope you give this recipe a try. If the idea of rolling sushi is too daunting, throw all the cooked ingredients in a bowl! Still delicious, even if a teeny bit less fun.
Tempeh roll with veggies
By March 3, 2020Published:
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 40 mins
This tempeh roll is one of the recipes from the 21 day cleanse i'm doing, which I have adjusted a little bit to please my palate while keeping the integrity of the cleanse intact.
- 1 tsp Olive oil
- 1/2 stirp Tempeh cut into strips
- 2 sheets Nori seaweed
- 1/4 medium Carrot cut into thin strips
- 1/4 Persian cucumber cut into thin strips
- 1/4 small boiled sweet potato cut into thin strips
- 2 tsp Furikake seasoning optional
- For tempeh marinade:
- 1 tbsp pure maple syrup
- 1 tsp grated fresh ginger
- 2 cloves grated garlic
- to taste Salt and pepper
- For the rice:
- 1/2 cup Cooked rice
- 1 tsp rice vinegar
- 1 tsp Mirin
- Stir together all ingredients for the tempeh marinade. Place tempeh strips in a flat dish and pour over the marinade. Toss to combine and let rest for at least 1 hour. Saute in an oiled skillet for 2 minutes on each side or until lightly browned.
- Cook rice as per package directions. Once cooked stir in rice vinegar and mirin and let cool completely before preparing the sushi.
- Place nori sheet on a bamboo mat (if you own one) or a flat surface, shiny side down. Add a single, thin layer of rice covering till the edge of the nori. Sprinkle furikake all over if using. Lay out strips of fillings at the end nearest you - don’t add too much or you won’t be able to roll it.
- Lift up the end of the nori and carefully roll it away from you, applying gentle pressure to keep filling in place. You should have a fairly tight sushi roll. Let sit for 5 mins for the nori to absorb moisture from the fillings for easy slicing.
- Slice into even pieces with a sharp knife.
- Serve with pickled ginger, soy sauce and wasabi paste. When I'm doing a cleanse, I skip the ginger, soy sauce and wasabi and have a side of home made miso soup instead.