Viva La Vegan!

quinoa sushi rolls

Ingredients:

Nori sheets

Sushi bamboo mat

2 cup of cooked quinoa (red, black and white) and brown rice mix

1 cup of almond pulp (left over from homemade almond milk)

Braggs liquid amino or soy sauce

Savoury yeast flakes

1 avocado, sliced

6 Asparagus spears, sliced in half

6 fried tofu puffs (buy from Asian grocery)

 

Method:

Combine almond pulp, Braggs and savoury 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

 

Recipe and Photo © Leigh-Chantelle 2012

WATCH the Tutorial Video:

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