A great vegan dish. Perfect for meal prep. The sauce is everything.
If you aren’t having it on the go, serve it with a bowl of the sauce for dipping.
Cooking Time (Includes Preparation Time): 1 Hour
350g of Almond Collaborative Yogurt - £2.50
500g of Sushi Rice - £1.30
Tahini - £1.00
Nori Seaweed Wraps - £1.20
3 Peppers (Not Green) - £0.90
2 Carrots - £0.11
4 Beetroots - £0.80
Knob of Ginger - £0.15
1 Bunch of Coriander - £0.70
Soy Sauce - £0.60
1 Cucumber - £0.40
1 Lime - £0.30
Total cost - £9.96 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Chop the peppers into pieces and add to roasting tray. Drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes until soft and charred.
Get your sushi rice on (follow pack instructions).
Sauce time. Add 350g of Almond Collaborative Yogurt to a bowl. Add 3 heaped teaspoons of tahini and a tablespoon of soy sauce. Squeeze in the juice of half a lime. Mix everything together.
Grate your carrots and beetroots. Chop your cucumber into matchsticks. Add each vegetable to a separate bowl. Add a grated knob of ginger, a small handful of chopped coriander, salt, pepper and olive oil to each bowl. Add the juice of half a lime to the bowls. Mix each vegetable bowl up.
Serving time. Lay out a piece of nori. Cover with your rice. Then, in lines, add your cucumber, carrot, beetroot and then roasted peppers. Add a thick dollop of the sauce, and wrap it up. Eat straight away, or wrap in tin foil and keep in the fridge for meal prep.