Vegan Sushi

summer vegan sushi
Summer is definitely here. The children are out of school, the weather is heating up, we are outdoors every day, and our little island is overrun with tourists- reminding us how lucky we are to live here in this blessed village by the sea.

Inspired by Chef Joann, the all-star caterer for our Sophia Camp Benefit Fundraisers, I thought I’d try a Vegan version of sushi, and now this is one of my favorite summer lunches. It works well for picnics as it is an easy pack, and it’s been a favorite at parties. You can make it with anything, even almond butter and banana, so it’s a child pleaser too, especially if you involve them in choosing their own ingredients and rolling their own rolls.

Picnic Meals-Vegan Sushi

Vegan Sushi-Collard Rolls

Vegan Sushi Roll

You can do so much with this. You could julienne a cucumber, slice an avocado, grate zucchini, add vibrancy with red or yellow pepper, replace the chard with any fresh, favorite green, spoon in some hummus, stack some rice – really it is all according to your own taste, creativity and local, seasonal availability.

Vegan Sushi
makes 4 servings

4 Collard Leaves
2 Carrots
2 Chard leaves
1 small handful of Sun Sprouts
Bamboo skewers

Optional, any or all: 
2-3 Basil leaves
1 small handful Cilantro
a pinch of Dill

2 T Vegan Mayonnaise
1 t Dijon Mustard
1 clove Garlic, finely minced, or 1/2 t garlic powder
1 t fresh Lemon juice
Sprinkle of Red Pepper Flakes
Pink Salt & fresh cracked Black Pepper

In a small bowl, stir together the mayonnaise, mustard, garlic, lemon juice and red pepper flakes until it is well mixed. Taste and adjust seasonings accordingly.

Grate the carrots. Stack chard leaves and roll them up tight. Slice the leaves widthwise into narrow pieces to create long thin strips. Slice through the length to make smaller strips. Do the same with the basil and then finely chop the Cilantro.

Lay the carrots, chard and sprouts out in tight rows lengthwise on your collard leaf. Add another tight, thin row of herbs. Fold one side of your collard in and begin to roll. Pull your vegetables in close as you roll to keep it tight. Once it is rolled, take a very sharp knife and cut them into “sushi rolls.” Gently pierce the collard with your skewer and drive it through the roll to hold it all together. The skewer then becomes your utensil for serving and dipping. Serve with the aioli, and enjoy with a refreshing rose fennel tea.

Vegan Sushi

vegan sushi-collard rolls

Since summer is Pitta season, raw food is generally okay at lunchtime when our digestive fires are strongest. My digestion still needs help, though, with raw food in any season, thus the mustard, lemon, garlic, and red pepper as digestive aids. Here are some suggestions to tailor this meal according to your own digestive strength ~

Vata: Lightly sauté the carrot and greens with minced ginger and a dash of Tamari to soften. Replace red pepper with a sprinkle of powdered ginger in the aioli.
Pitta: Omit the garlic and red pepper in the aioli. Try fennel powder instead, adding small amounts at first and increasing to taste.
Kapha: Use both fresh and powdered garlic and be generous with the red and black pepper. You might enjoy ginger tea with your meal, or chew on a stick of ginger soaked in lemon just prior to lunch.

raw vegan sushi-aioli dipping sauce

I loved your comments on my last post on rice. You shared so much of your heart, and often your family history. Since it is such fun to hear from you and to give, I’ve decided to make this the summer of giveaways. This time it is a book – Chef AJ’s Unprocessed with over 100 healthy and gluten-free recipes. Just comment below and let us know what you are loving for summer meals, and we will randomly pick a name to receive it.

Thank you & Namaste!

24 thoughts on “Vegan Sushi

  1. I am loving a cold green soup with lots and lots of ingredients this summer. In addition, I really like a large plate of hummus and cut up summer vegetables.

  2. We are loving mango rolls with a tamari dipping sauce. Mango, red pepper, spring onion wrapped in rice paper or a green leaf. We are also loving all the fresh produce Italy has to offer. It’s been cherries for dessert!

  3. This lovely fresh vegan version of sushi arrives just in time for making and sharing at several upcoming events. My family still prefers traditional meals no matter the season, but this summer I have been enjoying the freedom of NOT fixing and fussing in the kitchen, but rather providing a plethora of fresh ingredients for self prepared meals. Along with a little guidance and a few ideas, even my teens are on board to self sufficiency and healthy eating.

    1. Self sufficiency regarding healthy meals is perhaps one of a parent’s greatest accomplishments. It’s a gift of health for life. Thanks, Kate, for leading the way.

  4. The summer is hot on me this year, this recipe will be a great treat.

    I felt right away much better with your rice recipe. I eat it every day and I call it my “savior breakfast”. It is light and friendly. I don’t feel excess of heat and heaviness that I was experiencing with my other breakfast.

  5. I am kind of obsessed with coleslaw made with finely shredded green cabbage, chopped green onions and cilantro. Then just a drizzle of olive oil, some rice vinegar and squeeze a lime all over. Season with salt and pepper and maybe some red pepper for more zing (good for my kapha)

  6. Hi- I really enjoy your food blog!
    I like to make quinoa tabouli with fresh parsley & mint from my patio herb garden. Add summer cherry tomatoes & scallions with lemon , garlic&
    olive oil . Viola!

  7. Thanks yet again! I forgot about how easy and delicious it will be to make my own “sushi”. I am going to buy some nori and try it with squash lightly sauteed in tumeric, onion, garlic and ginger (after I try it with the collard greens)!

  8. I haven’t been cooking much as I’ve been recuperating from surgery. Back to work next week and ready to get back into the swing of things. The vegan roll looks delicious!

  9. Mashed chickpea salad is pretty good with super seed crackers. Or just the crackers with hummus & a dill pickle. 🙂 Also, watermelon, yum!

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