Low Carb Sushi Rolls, Recipe in description! #sushi #shortsfood #easyrecipe #recipe #veganrecipes

7 Просмотры

Спасибо! Поделитесь с друзьями!

Вам не понравилось видео. Спасибо за то что поделились своим мнением!

Издатель Sep 16, 2024

This low carb sushi roll is from the upcoming NEW High Protein Vegan E-Book launch, "100 Top High Protein Vegan Recipes". The e-book covers baking, breakfast, salads, handhelds, mains, and no bake desserts. All focused on plant protein and plant diversity for a healthy, happy body and gut.

You can pre-order the new cookbook today and SAVE 30% on your order! Discount is only for pre-order so make sure you grab a copy right away so you don't miss out on this opportunity! Grab it here:

https://evannryan.com/products/top-100-high-protein-vegan-recipes

RECIPE:

| LOW CARB TEMPEH SUSHI |

Crunchy, fresh, low carb cucumber sushi rolls! WITH protein, which if you're vegan or vegetarian you know the struggle of hitting protein goals while out for sushi.

Recipe makes 4 servings

Macros per serving:

348 cals - 24g fat - 10g carbs - 23g protein

Ingredients:

400g plain tempeh

2 tbsp liquid aminos or preferred soy sauce

2 tbsp vegan mayo

2 tbsp seaweed flakes or chopped nori sheets

3 english cucumbers

1/2 cup plain vegan cream cheese

1 cup broccoli sprouts

1 cup thinly sliced daikon radish

1 jalapeno, sliced thin

Recipe:

Preheat the oven to 350 F and line a baking tray with parchment paper.

Slice the tempeh into 16 long strips and add to a large mixing bowl.

In a small bowl or ramekin add: liquid aminos/soy sauce, vegan mayo, and seaweed flakes. Whisk to combine.

Pour the sauce over the tempeh and mix together coating all the tempeh pieces well with the sauce.

Spread the seasoned tempeh across the prepared baking tray and bake for 18-22 minutes or until browned and crispy. Set aside to cool.

Using a vegetable peeler, peel the cucumbers length wise so you get long thin sheets of cucumber. Set aside.

Slice the daikon radish and jalapeno. Set aside.

On a cutting board or clean surface, lay the cucumber slices down horizontally, one after another, making sure each piece is overlapping the last by at least half. You want a large cucumber rectangle. You should have enough cucumber to make 4 rectangles.

Gently pat each cucumber rectangle dry with a paper towel.

Spread 2 tbsp cream cheese on each cucumber rectangle from edge to edge.

Then layer sprouts on one half of each rectangle, pressing it down.

Then add the baked and cooled tempeh pieces vertically over the sprouts layer.

Then add the daikon radish vertically, beside the tempeh.

Then top with a few slices jalapeno.

Roll the cucumber wrap over the tempeh & vegetables as tightly as possible then one more roll to seal it.

Gently slice each cucumber roll in 6 pieces.

Enjoy right away with soy sauce or add sushi to a sealable container and refrigerate until ready to eat.