Vegan Sushi with Teriyaki Tempeh and Quinoa

Wow. I have made vegan sushi before, but never have I strayed so much from traditional ingredients. I love this, it's a keeper. What makes it different? I used quinoa instead of rice and I discovered that I like the texture better for sushi (it's so malleable). I also used marinated and cooked teriyaki tempeh giving it more of a crispy texture than the teriyaki tofu I normally use. This was the first time, also, that they rolled up VERY easily. Here's how beautifully they turned out! 

Ingredients

Teriyaki Sauce

1/3 c. tamari (or soy sauce)

1/4 c. rice vinegar

1/4 c. raw sugar

1 T. minced garlic

1 T. minced ginger

1 t. dijon mustard

1/4 t. cayenne (optional)

Filling

2 carrots- halved and thinly sliced lengthwise

1 head napa cabbage- quartered lengthwise, sliced again lengthwise, thick parts removed

1 c. dry quinoa

1/4 c. pure maple syrup

sprinkle of turmeric 

1 pkg. tempeh, sliced in half, then each half sliced lengthwise into 1/4 inch pieces

1 c. frozen mixed veggies (peas, corn carrots, etc.), thawed

sprinkle of sesame seeds (I use un-hulled for their higher calcium content)

Wrap 

1 pkg. nori sheets (8 sheets)

1/4 c. water

Directions

Whisk all ingredients together to make the teriyaki sauce. Marinate tempeh slices in about half of the teriyaki sauce and place in refrigerator while preparing other parts of the dish.

Cook quinoa according to package directions. Sprinkle the turmeric in as well. Once finished, drizzle in the maple syrup and stir.

While this is cooking, place the carrots and cabbage in a steamer basket and steam for 10-15 minutes or until soft. Cool a bit. Place on a towel, cover with another paper towel and press the moisture out. Separate carrots from cabbage pieces.

Preheat oven to 400 degrees. Place marinated tempeh pieces on a baking sheet lined with parchment paper and cook for about 10 minutes. Turn over and cook about 10 minutes more. For crispier pieces, cook an additional 5 minutes. Cool.

Line a large cutting board or working surface with paper towels (to keep the work area dry). Have water in a shallow bowl ready and all other ingredients close by.

Place one nori sheet over paper towels. With a spoon, place a thin layer of cooked quinoa about an inch away from the bottom and top of the nori sheet. With the back of the spoon, spread and press evenly, reaching out to sides. Then place a single layer of cabbage. Try to make it fit the sides evenly and cover the quinoa.

Then add the carrots (about 4-5 pieces) and try to land them in the negative spaces (in between the thickest cabbage parts). Do the same with the cooked tempeh, then sprinkle a layer of the thawed veggies to fill in any dips or empty spots. Lightly sprinkle with sesame seeds.

Starting with the bottom, roll tightly (but not enough to rip) and evenly, tucking in the veggies as you roll up. When you get to the top, dab your fingers in the water and dampen the top of the nori sheet. Continue to roll until complete, then carefully bring the roll to a dry cutting board. 

Using a sharp knife, cut slices about an inch thick. Place in a platter and serve with remaining teriyaki sauce. Enjoy!