It's the last day of Vegan Mofo! I'm both a little sad and a little relieved. I'm sad because I'll miss reading all the fun themed posts on my new favorite blogs, but I'm so happy to have found a bunch of new blog friends and blogs to read! I'm also relieved that I don't have to post on the weekends anymore! I can go back to my 4-day-a-week posting schedule.
The last Mofo theme is fusion food!! And I'd been meaning to create a Tempeh BLT Sushi recipe for my retro vegan cookbook anyway. It'll be in the 90s chapter since the 90s were all about both sushi and fusion food.
These were so yummy! And so easy! I made a tempeh bacon and then I rolled that with a homemade spicy mayo, strips of tomato, and romaine lettuce. Instead of wasabi, I served these with sriracha. And soy sauce for dipping of course. On the side, I made some tofu inari because it's the best thing in the world.
Here's the recipe! You'll probably want to make the bacon the night before so it can marinate. And I also make my sushi rice the night before to save time.
Tempeh BLT Sushi
For the bacon:
1 8-ounce package tempeh
1 cup vegetable broth
1/2 cup soy sauce
2 tablespoons hoison sauce
2 tablespoons maple syrup
2 teaspoons Liquid Smoke
For the spicy mayo:
1/2 cup vegan mayo
1 1/2 Tbsp. sriracha
1/2 tsp. garlic powder
For the sushi:
2 1/2 cups dry sushi rice
1/2 cup seasoned rice vinegar
6 sheets toasted nori
1 small tomato, cut into thin strips
3 leaves romaine hearts
Soy sauce, for serving
Sriracha, for serving
To make the bacon:
Slice the tempeh lengthwise into about 10 to 12 long, thin strips. Bring a few cups of water to boil in a steamer basket or in a large skillet with sides. Place the tempeh strips in the steamer basket or directly into water in the skillet. Steam for 10 minutes.
Stir together the vegetable broth, soy sauce, hoison sauce, maple syrup, and Liquid Smoke in a large plastic or glass storage container with a lid. Place tempeh slices in the container, making sure liquid is covering each slice. Cover the container and place in the refrigerator. Allow to marinate overnight.
To cook, preheat the oven to 400 degrees. Grease a medium-sized baking sheet. Drain marinade and place strips onto the baking sheet. Bake for 20 minutes, flipping each slice halfway through baking.
To make the spicy mayo:
Combine the mayo, sriracha, and garlic powder in a small bowl. Stir well.
To make the sushi rice:
Prepare rice according to package instructions. Cool and stir in 1/2 cup seasoned rice vinegar.
To make the sushi:
Place one sheet of nori on a sushi rolling mat. Add 3/4 cup rice to the roll and press out flat, leaving about an inch without rice at one end of the nori sheet furthest away from you. Spread the spicy mayo in a thin line horizontally on top of the rice closer to the end facing you, leaving a little rice exposed, about a half an inch. Add the tempeh on top of that, and then the strips of tomato and romaine.
Starting with the side closest to you, use the sushi mat to begin to roll the sushi in a tight cylinder, making sure the filling tucks inside the rice as it goes. When you reach the exposed end of the nori, where there is no rice, pat it with a little water to help it seal and roll the rest of the way. Allow to sit for a few minutes so the nori can soften and become easier to cut.
Slice the sushi into about 8 pieces using a very sharp knife. Serve with sriracha and soy sauce.