Use any type of tempeh you like – a wild rice tempeh works exceptionally well.
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4-6 Navitas Naturals Nori Sheets |
|
1 Tbsp. Navitas Naturals Coconut Oil |
| 4 oz tempeh, crumbled | |
| 1 Tbsp yellow miso paste | |
| 1 Tbsp tahini | |
| 1 tsp lemon juice | |
| 20 sundried tomatoes, soaked in water for 30 minutes to soften, then sliced | |
| 4 cups chopped packed arugula leaves |
Stir-fry the tempeh in the coconut oil for 3-4 minutes over medium heat, or until tempeh turns golden brown. Set aside; mix with miso, tahini, and lemon juice and let cool for 5 minutes.
Roll traditional sushi or hand rolls using the tempeh in the place of rice, and the arugula and tomatoes as the filling. If needed, see “how to make sushi rolls” for rolling instructions.
Submitted by Julie Morris – www.JulieMorris.net
