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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Vegetables: Layer avocado slices, shredded carrots, thin cucumber slices, and red bell pepper strips evenly over the cheese.
- 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.
- Seal the Roll: Moisten the far edge of the nori with a little water to help seal the roll securely.
- Repeat: Repeat the above steps for the remaining three sheets of nori and collard leaves.
- 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
