Oh, what can I say about Coconut and Berries. Well firstly, it’s run by Emma who’s just about the sweetest. Secondly, it’s PACKED with the most amazing, wholesome vegan recipes. And otherwise, it’s a great resource for new vegans, seasoned vegans and anyone who enjoys eating healthy, plant-based meals and snacks. Emma’s recipes are creative, beautifully photographed and always feature whole food ingredients. Check, check, check! All my favourite things!
I really do feel so spoiled to have all my favourite bloggers posting on Running on Real Food. How did I get so lucky, HOW?!
I’m going to let Emma get right to it today, I’m somewhere enjoying my last days on the beach in Thailand right now, so I better get back to it.
Thanks for being here today, Emma!
Sweet Potato, Beetroot & Ginger Tempeh Sushi by Emma Potts
Hi everyone, I’m Emma from Coconut and Berries. I’m thrilled that Deryn invited me to share a recipe here on Running on Real Food today!
Deryn has such a positive attitude that it’s always nice to see a new post from her pop up in my blog reader. The easy and delicious recipes are of course a bonus!
Back in my meat-eating days I never liked sushi but it’s something I rediscovered when I turned vegan. Of course now we’re not talking the raw fish kind of sushi…but mostly simple avocado and cucumber maki rolls. I spent far too much money buying those little trays of the prepared kind before realising that I could probably make it at home!
If you’ve never tired making your own sushi, I definitely recommend giving it a go – It’s fun, cheap and you can get creative with what fillings you add. Now I’m envisioning a sushi-making party!
This sweet potato, beetroot & ginger tempeh sushi is my favourite for the winter season. The ginger is a lovely contrast to those sweet roasted roots and the tempeh brings a welcome dose of protein to an otherwise rather starchy snack. I prefer brown over white sushi rice, mainly because it’s a little healthier, but also because I like the nuttiness it brings to the mix.
Hope you give this recipe a try. If the idea of rolling sushi is too daunting, throw all the cooked ingredients in a bowl! Still delicious, even if a teeny bit less fun.
Sweet Potato, Beetroot & Ginger Tempeh Sushi
- Category: Entree, Snack
- Cuisine: Vegan
- 1 C Brown sushi rice
- 2 C Water
- 1 Tbsp Seasoned rice vinegar OR ½ Tbsp Rice vinegar + ½ Tbsp Mirin
- 1 Small sweet potato, baked, skin removed and sliced into thin strips
- 1 Small beetroot, roasted (I use the tin foil method), skin removed and sliced into thin strips
- ½ 8oz pkg Tempeh, sliced into thin strips
- 2 Nori sheets
- For the tempeh marinade:
- ½ Tbsp Maple syrup
- ½ Tbsp Tamari
- ½ tsp Minced fresh ginger
- ½ tsp Minced garlic
- Stir together all ingredients for the tempeh marinade. Place the tempeh strips in a flat dish and pour over the marinade. Toss to combine and leave for at least 1 hour. Sauté in an oiled pan for 2 minutes on each side, or until lightly browned.
- Add rice to a pot, rinse well a couple of times, until the water runs clear and drain.
- Add the 1 1/3 C water and bring to a boil. Reduce heat to a simmer and cook, covered, for 40 minutes, or until all the water has been absorbed. Remove from heat and leave covered for 10 minutes. Stir in the seasoned rice vinegar or rice vinegar and mirin and leave to cool completely before preparing the sushi.
- Place a nori sheet on a flat surface or bamboo mat if you own one (I don’t), shiny side down. Add a single, thin layer of rice, covering 2/3 of the nori. Lay down strips of the fillings at the end nearest you – don’t add too much or you won’t be able to roll it.
- Lift up the end of the nori and carefully roll it away from you, applying gentle pressure to keep the fillings in place. Once you get to the end, dip your finger in water and run it along the strip of bare nori to help it stick. You should have a fairly tight sushi roll.
- Slice into even pieces with a sharp, wet knife
- Serve with pickled ginger and tamari or soy sauce for dipping
Emma is a passionate vegan foodie behind the blog, Coconut and Berries, where she shares healthy and creative plant-based recipes and writes about her kitchen adventures and travels.