VEGETARIAN SUSHI
My family has never really warmed to traditional sushi, so we created our own western spin. Truthfully the vegetables are fairly interchangeable, just go with what you like. Also it's easy to add nori (seaweed) if you enjoy it.
Provided by greet
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
- Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
- Sprinkle avocado slices with lemon juice in a bowl.
- Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
- Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.
Nutrition Facts : Calories 385 calories, Carbohydrate 69.7 g, Fat 8.6 g, Fiber 5.4 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 590.2 mg, Sugar 3.9 g
VEGGIE SUSHI 4 WAYS RECIPE BY TASTY
Here's what you need: rice vinegar, sugar, salt, sushi rice, black rice, roasted nori, sesame oil, shiitake mushroom, soy sauce, garlic powder, pepper, fresh spinach, cucumber, carrot, vegetable oil, all purpose flour, baking powder, salt, pepper, ice water, medium sweet potato, avocado, avocado, cucumber, mango, teriyaki tofu, red bell pepper, carrot, wasabi, pickled ginger, soy sauce
Provided by Rachel Gaewski
Categories Appetizers
Yield 2 servings
Number Of Ingredients 31
Steps:
- In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
- Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
- Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
- Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
- Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
- Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
- In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
- Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
- Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
- Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
- Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
- Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
- Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
- Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
- Serve the sushi with wasabi, pickled ginger, and soy sauce.
- Enjoy!
VEGETABLE AND TOFU STIR-FRY
This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.
Provided by BANSREEPARIKH
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 20
Steps:
- In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
- Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
- In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 24 g, Fat 9.4 g, Fiber 6.2 g, Protein 13.6 g, SaturatedFat 1.4 g, Sodium 507 mg, Sugar 15.4 g
TOFU MAKI (VEGETARIAN SUSHI)
Vegetarian sushi. It's heart healthy, fun to make and tasty too! For a little extra flavor, use marinated baked tofu instead of plain. Either way, have a little soy sauce on hand for dipping... or indulge with tasty plum sauce or hoisin sauce... it's up to you!
Provided by rsarahl
Categories Lunch/Snacks
Time 1h
Yield 48 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain the tofu and slice in half width wise and then slice each half in half so you have 4 short pieces.
- Holding your knife parallel to the cutting service, slice the tofu blocks in half.
- Take each piece and cut in half again to yield 32 short pieces of tofu.
- Cut off top quarter of each nori sheet along short end.
- Place one sheet of nori with the shiny side down on a sushi mat.
- The long end should be toward you.
- Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
- Place 2-3 pieces of tofu, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
- Lift the edge of the nori closest to you and fold it over the filling.
- Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
- You need to press firmly on the roll to keep it tight.
- Continue rolling to the top edge and press the mat at the top to seal the roll.
- Let the roll rest for 5 minutes with the seam side down.
- Repeat the procedure until all 6 sheets of nori are filled and rolled.
- Slice each roll into 8 pieces and serve.
- Note: Save any extra tofu pieces for another batch of avocado rolls or use in a salad or fry them up and serve as a crispy treat.
THE BEST EVER VEGAN SUSHI
One of the hardest foods for me to give up after I became vegan was sushi. Nothing beats fresh spicy tuna, or shrimp tempura crunch rolls. Unfortunately, many vegan sushi restaurant options are bland and filled with nothing but veggies. I'm left rather unsatisfied and still craving the creamy texture of sashimi. I decided to try my hand at making my own veggie rolls. Serve with pickled ginger, soy sauce, and wasabi to enjoy an authentic sushi experience!
Provided by i-have-the-munchies
Categories World Cuisine Recipes Asian
Time 1h23m
Yield 6
Number Of Ingredients 18
Steps:
- Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or thin wooden spoon. Reduce heat to low and cover. Cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
- Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until the mixture is slightly wet and sticky, but not gooey; you may not need all of the liquid.
- Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
- Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
- Mix vegan mayonnaise and sriracha together in a small bowl.
- Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
- Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
- Remove sushi roll from the plastic wrap, slice into pieces, and top with the sriracha mayonnaise.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 36.8 g, Fat 13.6 g, Fiber 3.3 g, Protein 8.9 g, SaturatedFat 2.2 g, Sodium 337.8 mg, Sugar 6.1 g
HEALTHY TOFU MAYONNAISE
So much healthier for you and easy to make! Can also use with your favorite salads or use as a dip for fresh vegetables. To dress up this basic mayonnaise, simply add 1/2 teaspoon of your favorite seasoning in the blender along with the other ingredients. From the cookbook, The Best of Silver Hills Delicious Vegetarian Cuisine. Cooking time doesn't include time to chill.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 14-24 serving(s)
Number Of Ingredients 8
Steps:
- Place the ingredients in blender and blend until smooth and creamy. Do not underblend.
- Pour into serving jars and refrigerate. Serve chilled.
Nutrition Facts : Calories 56.4, Fat 3.6, SaturatedFat 0.7, Sodium 169.2, Carbohydrate 4, Fiber 0.3, Sugar 1.7, Protein 3.1
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