Looking For Some Vegan Sushi Love?
Vegan Sushi is so easy to make and so incredibly delicious. Today our guest Chef on #LunchBreakLIVE shows us how to make sushi using Quinoa, with a homemade Miso Tahini Dressing. I absolutely love vegan Sushi, so I am super excited about this episode. Sushi is delicious and presented with such artistry that it is a perfect dish for parties or gatherings. let’s check out how it’s done…
Ever had Quinoa Sushi? Watch how our vegan chef of the day Cece Keighley, founder of Plant Monsters, who’s an award-winning creative in the TV and film business and certified vegan chef, creates vegan sushi with homemade Miso Tahini Dressing on #LunchBreakLIVE from #JaneUnchained News.
Posted by Jane Unchained News on Monday, March 15, 2021
Who Is Cece Keighley?
Cece has a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell and she is a vegan Chef in training with the Rouxbe Cooking School—recognized by the American Culinary Federation. As a volunteer, Cece has gotten up close and personal with the animals at Farm Sanctuary and she also has a background in filmmaking for PBS and Saturday Night Live, earning two Clios and a Peabody Award.
Cece founded Plant Monsters on Valentine’s Day 2014 with the hope of helping people live a healthier and more joy-filled life with compassion for animals and respect for the environment.
Time To Eat Some Vegan Sushi!
Cece made her sushi with Quinoa, Cucumber. Avocado, Carrot, and Mango. But really you can put whatever veggies make sense to you inside your sushi roll. However, I plan to try it her way because it looks so delicious. Sushi is actually quite simple to make if you know what you are doing, and luckily we have Cece here to teach us. Let’s take a look at how her rolls turned out.
Vegan Sushi with Miso Tahini Sauce
- 1 1/2 cups quinoa rinsed and drained (you can also use rice or a mix of both)
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp agave
- 2 seaweed wraps
- 1 Persian cucumber seedless variety & cut into long strips
- 1 large carrot cut into long strips
- 1 avocado sliced
- 1 mango cut into strips
Sauce: you can also use a store bought vegan peanut sauce or soy sauce or even a Kimchi Mayo
- 2 tsp white miso paste
- 3 tsp tahini paste
- 2 tbsp plant based milk
- 2 tsp sesame oil
- 1 tsp agave
- 3 tsp rice vinegar
- Cook the quinoa or rice according to the instructions on the package or however you usually prepare it. Let it cool slightly.
- In a bowl, combine rice vinegar and agave, then add to the cooked quinoa or rice and stir.
- Place a seaweed wrap on your sushi mat with the shiny side down.
- Add about a half a cup of quinoa on top of the wrap.
- Spread evenly over the seaweed wrap, leaving about 2 inches at the top.
- Place the veggies in long strips on top of the quinoa at the bottom edge.
- Using the mat, slowly start rolling the roll, using a roll-n-tuck motion.
- Using a wet chef’s knife or serrated knife, cut the sushi rolls into half inch thick pieces.
- For the dipping sauce (which can be made in advance and kept refrigerated): combine all ingredients until smooth.
Thanks For Eating Vegan Sushi With Us.
Thank you so much for joining us for lunch. I hope you enjoyed learning how to make sushi as much as I did. I can’t wait to try this recipe myself at home and I hope you do too. Be sure to let us know how you liked it. If you are looking for other easy vegan recipes to try, be sure to jump on over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!