Tempeh sushi, it’s one of those recipes that you keeep coming back too because it’s so dang delicious! Filled with gut supporting nutrients and all the veg, you guys are going to love this one!
For those of you who have never heard of tempeh before, here’s a little break down.
What is Tempeh?
Tempeh is traditionally made from cooked, whole soybeans that are slightly fermented and formed into a firm patty or block. The fermentation process helps to break down the phytic acid, making the starches in tempeh easier to digest. Tempeh can also be made with any type of bean, like black beans, black-eyed peas, and chickpeas.
What Does it Taste Like?
Tempeh is mildly savoury with a nutty, earthy flavour that sometimes gets described as similar to mushrooms. It provides a neutral base for nearly any dish, readily taking on whatever flavour you give it. Tempeh is quite the popular meat replacement in vegetarian and vegan cooking. You can even make it taste like bacon or sausage!
Nutrition and Benefits
Tempeh is a high-protein, cholesterol-free food. Depending on the brand, 100 grams of tempeh provides 20 grams of protein, 11 percent of the RDA for calcium, and 15 percent of the RDA for iron. It’s an excellent source of vitamin B2, B3, B6, magnesium, manganese, phosphorus, and zinc. It also tops tofu for fibre content, with more than 4 grams per serving compared with less than half of a gram for tofu.
Now, enough talk about tempeh, on to the recipe!
1 cup sushi rice, cooked
8 ounces tempeh (I used Tempea)
Nori seaweed sheets
1 container of sprouts
2-3 medium carrots, julienned
1-2 bell peppers, julienned
1/2-1 cucumber, julienned
Avocado, thin slices
Toasted sesame seeds
For the marinade
2 tbsp coconut aminos (I used Naked Coconuts)
1 tbsp water
1 tsp roasted sesame oil
1 tsp cumin
1 tsp freshly grated ginger
Cut tempeh into 1/2” strips and steam for 15 minutes. Once done, transfer tempeh to baking dish and arrange flat.
Combine marinade ingredients and pour over tempeh, making sure each side is coated. Refrigerate overnight.
Bake tempeh at 350 degrees F for 20 minutes turning once at the 10 minute mark.
Lay a nori sheet on sushi mat shiny side down and spread a thin even layer of rice on nori leaving 1 inch at far end. Place tempeh strips about 1/3 of the way down. Layer veg, or any other filler of choice.
Roll the nori around the filling squeezing tight to form the maki roll letting out the sushi mat a bit at time on the topside until you have a perfect roll.
Cut into 1/2 inch pieces and enjoy!