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Vegan poke bowl

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Ingredients

Adjust Servings:
250 grams of Sushi rice
1/2 Cucumber
1 Avocado
1 Mango
1 Carrot
100 grams of Edamame beans
As much as you like Seaweed
2 tablespoons of Vegan mayo
1 tablespoon of Wasabi
As much as you like Soy sauce
1 Nori sheet
100 grams of Tempeh
1 teaspoon of Smoked paprika
A pinch of Salt
2 Spring onions

Nutritional information

530
Calories
87g
Carbs
13g
Fat
14g
Protein
12g
Sugar

Vegan poke bowl

  • 30 minutes
  • Serves 3
  • Medium

Ingredients

Directions

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Steps

1
Done

Cook the sushi rice accordig to the package instructions.

2
Done

Make the wasabi mayo:
Mix the mayo and the wasabi together. You can make it as spicy or not-spicy as you like.

3
Done

Thinly slice half a cucumber, the carrot and the spring onions.
Set those aside.
The way you choose to slice your vegetables is alright, as long as it's thinly sliced because every vegetable will be raw.

4
Done

Carefully open an avocado and take out the seed. Scoop the avocado out of the shell and slice this as well. You can save this step as the final step because avocados easily brown. Or you can do it now but then you'll need lemon juice to prevent it from going brown.

5
Done

Peel the mango and cut off the top and the bottom. This will make it easy to slice.
Slice beside the large seed, you can look at me do it in my video if you've never sliced a mango :-)

6
Done

Take out all of the edamame beans out off their "shell" and set aside.

7
Done

Take a nori sheet used for sushi and slice into thin strips.

8
Done

Optional:
Slice the tempeh lengthwise, then slice those slices into thin slices as well.
Heat up some oil in a pan and add in the smoked paprika and the salt. Then add in the tempeh and saute until the tempeh is brown.

9
Done

To asemble, simply put a few spoonfuls of the sushi rice in a bowl.
Add the cucumber, carrot, edamame beans, seaweed. nori, mango, avocado and the wasabi mayo.
Drizzle with as much or as little soy sauce as you like and stir together.

Jalisha

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