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Vegan Sushi Tacos Recipe

Name: Vegan Sushi Tacos
Yield: 8
Ingredients: 3 cups no-salt-added vegetable broth; 1½ cups dry short grain brown rice; 1 15-oz. can no-salt-added adzuki beans, rinsed and drained (1½ cups); ¼ cup brown rice vinegar; 2 tablespoons pure maple syrup; 1½ cups chopped fresh mango; 1 tablespoon lime juice; 1 tablespoon sriracha sauce; 6 cups shredded or matchstick-cut assorted vegetables (radishes, carrots, cabbage, cucumber, and/or scallions); 16 8-inch toasted nori sheets; 1 small avocado, halved, seeded, peeled, and thinly sliced

Forks Over Knives

Ingredients

3 cups no-salt-added vegetable broth

1½ cups dry short grain brown rice

1 15-oz. can no-salt-added adzuki beans, rinsed and drained (1½ cups)

¼ cup brown rice vinegar

2 tablespoons pure maple syrup

1½ cups chopped fresh mango

1 tablespoon lime juice

1 tablespoon sriracha sauce

6 cups shredded or matchstick-cut assorted vegetables (radishes, carrots, cabbage, cucumber, and/or scallions)

16 8-inch toasted nori sheets

1 small avocado, halved, seeded, peeled, and thinly sliced

Method

In a medium saucepan bring broth to boiling. Add rice; reduce heat. Cover and simmer about 40 minutes or until liquid is absorbed. Remove from heat. Stir in beans, vinegar, and maple syrup. Cool 30 minutes.

Meanwhile, in a food processor combine mango, lime juice, and sriracha sauce. Process until smooth. Toss shredded vegetables with half of the mango sauce.

Cut nori sheets into 8-inch-diameter circles. (Tip: Use an 8-inch round cake pan or pot lid as a template when cutting the circles). Layer two nori circles together for each taco. With damp fingers, spread rice mixture over layered nori sheets. Arrange vegetable mixture and avocado over half of the rice. Fold nori sheets over vegetables. Serve tacos with remaining mango sauce.

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