Vegan Sushi Wraps Recipe

Introduction

Vegan Sushi Wraps offer a fresh, colorful twist on traditional sushi without any fish. Packed with creamy sunflower seed cheese and crisp vegetables, they’re a delightful and healthy meal ready in just 20 minutes.

Ingredients

• ¾ cup sunflower seeds (soaked for about 4 hours, drained, and rinsed)
• 1 clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 tablespoon tamari
• 1 teaspoon miso
• 4 sheets nori
• 4 large collard leaves (tough stems removed, leaves can be cut in half if easier)
• 1 avocado (pitted and sliced)
• 2 carrots (shredded)
• 1 medium-sized cucumber (thinly sliced)
• 1 red bell pepper (seeded and thinly sliced)

Instructions

1. Step 1: In a food processor, combine soaked sunflower seeds, garlic, nutritional yeast, lemon juice, tamari, and miso. Blend until thoroughly combined; a slightly lumpy texture is fine.
2. Step 2: Lay a sheet of nori on a clean, dry surface and place a collard leaf on top. Spread about 2 tablespoons of the sunflower seed cheese along one edge, leaving about half an inch from the edge.
3. Step 3: Layer avocado slices, shredded carrots, cucumber slices, and bell pepper strips over the cheese.
4. Step 4: Starting with the edge containing the filling, gently roll the nori and collard leaf together, tucking the filling in as you go. Wet the edge of the nori with a little water to seal the roll.
5. Step 5: Repeat the process with the remaining nori sheets and fillings.
6. Step 6: Serve the wraps cold or at room temperature for the best flavor and texture.

Tips & Variations

• For extra flavor, add a sprinkle of sesame seeds or thinly sliced green onions inside the wraps before rolling.
• Try substituting collard leaves with large lettuce leaves if you prefer a milder taste.
• If you don’t have a food processor, finely chop the sunflower seeds and garlic and mix well with the other cheese ingredients.

Storage

Store any leftover vegan sushi wraps in an airtight container in the refrigerator for up to 2 days. To keep the collard leaves crisp, wrap them in a slightly damp paper towel before storing. Serve chilled or let stand at room temperature for 10 minutes before eating. Avoid freezing as the texture of the vegetables may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts or seeds instead of sunflower seeds for the cheese?

Yes, raw cashews or almonds soaked similarly can be used to make a creamy cheese alternative. Just adjust soaking times accordingly—cashews usually need less time.

Is it necessary to soak the sunflower seeds?

Soaking softens the seeds, making them easier to blend and digest, and it helps create a creamier cheese texture. While you can skip soaking in a pinch, the cheese may be grittier and less smooth.

Vegan Sushi Wraps Recipe

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★★★★★

4.9 from 75 reviews

• Author: Naomi
• Total Time: 20 minutes (excluding soaking time)
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These Vegan Sushi Wraps are a fresh and healthy plant-based alternative to traditional sushi rolls, made with nutrient-rich sunflower seed cheese, fresh vegetables, and wrapped in nori and collard leaves for a delicious, gluten-free meal ready in just 20 minutes.

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Ingredients

Scale 1x2x3x

Sunflower Seed Cheese

• ¾ cup sunflower seeds (soaked for about 4 hours, drained, and rinsed)
• 1 clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 tablespoon tamari
• 1 teaspoon miso

Wraps and Fillings

• 4 sheets nori
• 4 large collard leaves (tough stems removed; leaves can be cut in half if easier)
• 1 avocado (pitted and sliced)
• 2 carrots (shredded)
• 1 medium-sized cucumber (thinly sliced)
• 1 red bell pepper (seeded and thinly sliced)

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Instructions

1. Make the Cheese: Combine soaked sunflower seeds, garlic, nutritional yeast, lemon juice, tamari, and miso in a food processor and blend until ingredients are thoroughly mixed. The mixture should be slightly lumpy, which is normal and gives a nice texture.
2. Prepare the Wraps: Lay one sheet of nori on a clean, dry surface. Place one collard leaf on top of the nori to act as an additional wrap layer.
3. Spread the Cheese: Spread about 2 tablespoons of the sunflower seed cheese along one edge of the collard leaf and nori, leaving approximately half an inch from the edge.
4. Add Vegetables: Layer avocado slices, shredded carrots, thin cucumber slices, and red bell pepper strips evenly over the cheese.
5. Roll the Wrap: Using your fingers, gently tuck the filling as you roll the nori and collard leaf tightly from the edge with the filling, being careful to keep the ingredients inside.
6. Seal the Roll: Moisten the far edge of the nori with a little water to help seal the roll securely.
7. Repeat: Repeat the above steps for the remaining three sheets of nori and collard leaves.
8. Serve: Serve the wraps cold or at room temperature for the best taste and texture.

Notes

• Soaking sunflower seeds softens them, making the cheese smoother and easier to blend.
• Collard leaves provide a sturdy and nutritious alternative to traditional sushi rice and seaweed wraps.
• Use tamari instead of regular soy sauce to keep the recipe gluten free.
• These wraps are best enjoyed fresh but can be stored in the refrigerator for up to 24 hours wrapped tightly in plastic wrap.
• For added flavor, sprinkle some sesame seeds inside the rolls or add fresh herbs like cilantro or basil.

• Prep Time: 15 minutes (plus 4 hours soaking time for sunflower seeds)
• Cook Time: 5 minutes
• Category: Lunch
• Method: No-Cook
• Cuisine: Vegan, Plant-Based

Keywords: vegan sushi wraps, sunflower seed cheese, collard leaf wraps, gluten free sushi, raw vegan recipe, healthy vegan lunch