It’s Vegan Sushi Time!
Yes, vegans can eat sushi! Vegan sushi is incredibly tasty, and beautiful, all made with plants. Learn to use simple, economical ingredients like tomatoes and mushrooms to make gorgeous and delicious spicy tomato “tuna” rolls and portobello unagi with Chef Linda from Catskill Animal Sanctuary on this episode of #LunchBreakLIVE.
A little About Catskill Animal Sanctuary
“Catskill Animal Sanctuary is a 150-acre refuge in New York’s Hudson Valley for 11 species of farmed animals rescued from cruelty, neglect, and abandonment. Over the years, thousands have come to this place of profound peace. They continue to come — sometimes one needy soul, sometimes a flock of 100 or more at a time. It is our privilege to help each and every rescued animal understand what love feels like. If we’ve learned anything from them, it’s the life-altering truth that in the ways that matter, we are all the same. Animals are as individual as us, want their lives as much as we want ours, and experience the same emotions as we do. Pain, suffering, and fear feel no different to a pig than they do a human being. This belief in our shared “sameness” is the first driver of all that we do. The second is our choice to believe in humanity’s goodness. Each year, thousands of visitors come to meet the animals and learn about the impact of their diet on animals, their health, and our ailing planet.
We watch as profound shifts occur in the disarming moments shared by humans and animals. We offer support through our online vegan culinary classes, Compassionate Cuisine cookbook and recipes, customized digital Sanctuary tours through CAS: Live, engaging online educational programs for kids, and the inspirational writing and speaking of our founder Kathy.”
Chef Linda Is A Culinary Mastermind
As a vegan chef, culinary instructor, and certified health coach, Linda brings enthusiasm, experience, and relatable style to her cooking classes, coaching, and catering. She knows food–and people–and is a valuable resource for audiences large and small. A graduate of New York’s Natural Gourmet Institue for Health and Culinary Arts, lead author of Compassionate Cuisine: 125 Plant-Based Recipes from our Vegan Kitchen, and director of the culinary program by the same name at Catskill Animal Sanctuary, Linda speaks with passion and expertise about the joy of cooking and eating compassionately, nutritional benefits of a plant-based diet, overcoming challenges in the kitchen, and life after cheese.
Vegan Sushi Is Available For Everyone!
Vegan sushi can be an economical dish to prepare, beautiful when plated, and looks like it took hours to prepare when it really is very simple to make. Chef Linda showed us how to make Portobello Unagi (“Eel”), Tomato “Tuna”, and of course the Sriracha Mayo for your dipping pleasure. Her sushi turned out georgous, and so can yours. I am posting the recipe below so you too can give it a try. The main ingredients are tomatoes and portebello mushroom, and look how nice it all turned out.
Below are the individual recipes. To make the sushi rolls or sashimi you will need:
1 package toasted nori (8 to 10 sheets)
2 to 3 cups cooked and seasoned sushi rice (follow package directions)
Vegan Sushi: Portobello Unagi
- 2 tablespoons soy sauce or tamari
- 1 tablespoon mirin or substitute 1 tablespoon vinegar and a 1/2 teaspoon of granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon water
- 2 teaspoons toasted sesame oil
- 1 large portobello mushroom
- Mix together in a medium bowl the soy sauce, mirin, vinegar, syrup, water, and toasted sesame oil. Remove the stem from the mushroom and scrape out the gills. Cut the mushroom into slices about ¼-inch wide. Place the mushroom slices in the bowl and toss to coat in marinade. Let sit for up to 30 minutes or use immediately. Heat a pan over medium heat. Arrange the mushroom slices in a single layer and pour over any remaining marinade. Cook for several minutes on each side until the slices are browned and softened.
Vegan Sushi: Tomato “Tuna”
- 1 large tomato or 2 Roma tomatoes
- 1 tablespoon soy sauce or tamari
- 2 teaspoons dulse flakes or furikake optional, adds a briny flavor
- 1 inch piece fresh ginger grated
- 2 teaspoons toasted sesame oil
- Squeeze of fresh lemon juice
- Bring a small pot of water to boil. Use a sharp knife to cut a small “x” through the skin at the bottom of the tomato. Drop the tomato into the boiling water and let cook for about 30 to 45 seconds, or until you can see the skin starting to shrivel a little bit. Remove tomato with a slotted spoon and set aside to cool before peeling. When the tomato is cool enough to handle, use a knife and your fingers to pull back the skin. Cut the tomato lengthwise in half and scoop out the pulp and seeds. Cut ½ inch-thick slices of tomato. In a small bowl, stir together the soy sauce, dulse, ginger, sesame oil, and lemon juice. Transfer the tomato to the bowl and toss to combine. Set aside to marinate for up to 24 hours or use immediately.
- 2/3 cup mayonnaise
- 2 tablespoons Sriracha or hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon toasted sesame oil
- To make the sriracha mayo, mix all the ingredients together in a small bowl. Serve drizzled on top of or alongside sushi.
And Now You Know, Vegan Sushi Is A Thing!
Vegan sushi is a thing. And now you have the tools to make your own at home and impress your friends and family with this beautiful meal. The presentation alone is worth it. It’s almost too pretty to eat! So go ahead and give it a try. And if you are looking for other plant-based recipes to make, be sure to jump over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.