Category: Main Course

Hummus Bagel with Veggies (Sandwich + 3 Open-faced Combos)

We’re whipping up the ultimate Hummus Bagel with Veggies, perfect for anyone looking to eat healthier in just 8 minutes. Plus, you can either make a bagel sandwich or keep your bagel open-faced depending on your preference!

So if you’ve got a soft spot for hummus and a penchant for hassle-free cooking, read on because you’re in the right place.

Bagel with hummus, veggies, and sprouts cut open in half.

In this post you’ll learn:

Why You Will Love This Recipe

  • Quick and Easy: Whipping up this delightful dish takes mere minutes. Perfect for beginners or busy bees. 🏃‍♀️⏱️
  • Healthy recipe: Packed with plant protein from the hummus and all the nutrition from the vegetables, combined with a wholemeal bagel, it’s a simple and healthy lunch for all! 💪
  • Hummus Heaven: A generous slather of creamy hummus which I bet is why you’re here reading this post 🤤
  • The Bagel: Alright, if you’re not here for the hummus. I bet you’re here for the bagel. This recipe is versatile enough that you can use any of your favorite bagels!
  • Customizable Options: Mix and match your veggies, and a sprinkle of black pepper for that extra kick. 🌶️
  • Have it Your Way: Make it a traditional veggie bagel sandwich or an open-faced masterpiece – it’s your choice!

Is hummus good on a bagel?

You bet! Otherwise, I won’t spend the time to share this recipe with you all! 😉

Hummus brings creamy and savory flavors that pair beautifully with various toppings. Some of my favorite pairing (that are included in this recipe) are with olives, red onion, and tomatoes! Other popular flavor duo includes aubergine, roasted bell peppers, cucumber, and carrots!

Ingredients

These are all the vegetables that go well on their own with hummus and bagel. So when combined, you can imagine how yummy it gets!

Ingredients for hummus on a bagel with labels.
  • Wholemeal Bagel: A hearty, fiber-rich bread base to make this recipe packed with nutrients.
    • I used wholemeal since it packs more fiber and antioxidants, which have been found to protect against obesity, cancer, and diabetes as mentioned in this WebMD article.
    • Feel free to substitute with your favorite savory bagel such as everything bagel, sesame seed, poppy seed, onion & garlic, tomato bagel, et cetera!
  • Hummus: Creamy and savory, this spread adds depth and flavor to your creation. You can either make this 5-minute Hummus recipe (with or without garlic), or get a store-bought variation.
  • Tomato Slices: Fresh and juicy tomato slices for that vibrant burst of flavor.
  • Olives: To bring a touch of Mediterranean zest.
  • Red Onion: Adds a hint of zing and its crunch pairs super well with the creamy hummus.

And some optional vegetables:

  • Sprouts (Optional, but recommended): Crisp and refreshing, these sprouts really give an extra texture to the bagel, which is super nice!
    • The first time I had some sprouts on my bagel was at this bagel shop on campus during my exchange to the US, and I can never go back!
  • Cucumber (Optional): Cool and crunchy cucumber slices for extra texture.
  • Avocado (Optional): Creamy avocado slices to elevate your veggie bagel sandwich’s richness.
  • Black Pepper (Optional): A pinch of black pepper for that bit of a gentle kick.

Step-by-step Instructions

Slice your bagel and toast it using a toaster, a pan, or an oven at 425°F for 3-4 minutes.

Spread hummus on both bagel halves.

Option 1: Hummus Bagel Sandwich

For the Bagel Sandwich Version, layer the vegetables on the bottom half. Start with the ‘heavier’ vegetables such as avocado, and finish with the lighted vegetables such as sprouts and olives.

Sprinkle black pepper if desired, and top with the remaining bagel half.

Option 2: Open-Faced Bagel with Hummus

For the Open-Faced Bagel Version, add your veggies to the hummus bagel. You can add the vegetable one type at a time or, add multiple veggies at once.

Sprinkle black pepper and serve immediately!

Six hummus bagel halves, with tomatoes, olives, and red onions as toppings.

Top Tips

  1. Feel free to use your favorite bagel variety, whether it’s the robust Everything Bagel or even a soft, buttery Brioche Bagel.
    • Trust your taste buds – if it sounds delicious, it probably is!
  2. Sprouts bring a unique texture to your bagel, so if you can find them at your local grocery store, I highly recommend giving them a go!
  3. You can also use flavored hummus such as tomato hummus, or bell pepper hummus. Again, if it sounds delish, it probably is!
  4. You only need to lightly toast your hummus, especially if you’re not eating it right away. If you toast it for too long, it might be hard to eat.
  5. Be sure to read the ingredients list to make sure that your bagel is vegan if you care about it! Because some producers use egg wash or honey.

Elevate your Bagel (More Hummus on Bagel Ideas!)

Elevate your hummus and bagel by incorporating some of these ingredients. Experiment with them so you can really make this recipe your own!

  • grilled eggplant 🍆 (TFJ readers’ favorite! 😍)
  • roasted peppers
  • sun-dried tomatoes ☀️🍅
  • artichoke hearts
  • pumpkin or sweet potato slices 🎃🍠
  • pickles 🥒
  • pineapple rings 🍍

And add some of the greens below (since green leafy vegetables are classified as a “powerhouse” vegetable according to this CDC research paper) to pack it with even more micronutrients! 💚

  • arugula
  • spinach
  • your favorite herbs!
Everything bagel with hummus breakfast sandwich on a white plate, straight on shot.

What can I put on bagels besides cream cheese?

Savory Options

Beyond cream cheese, you can top your bagel with many ingredients such as hummus in this Bagel with Hummus recipe, or with various mayo and aiolis recipe (such as my Kimchi Aioli, Gochujang Aioli, and Tandoori Mayonnaise) flavor. Of course you can add other vegetables to your bagel to make it a meal.

P.S. It also pairs really well with my Caramelized Onions and Mushroom recipe!

To make it a full meal, serve it with a light salad bowl and/or a bowl of hearty warm soup.

Sweet Options

For sweet options, try pairing it with my vegan Nutella (sugar free, with dates), peanut butter, jam, or even some vegan quark for a delightful twist. Top with some of your favorite fruits and you’re good to go!

Bagel with hummus and vegetables cut in two, with white parchment paper in the background.

Storage and Meal Prep Instructions

Storage: I recommend serving these bagels fresh.

However, you can store the bagel in the fridge for up to 24 hours. Note that the texture might change when refrigerated. Be sure to warm it up before serving for maximum flavor!

Meal prep: You can pre-cut and prepare the veggies and store them in separate containers, making assembly a breeze when you’re ready to enjoy your hummus bagel.

Then simply toast your bagel and assemble before you consume it!

Freezing: Do NOT freeze the fully assembled bagel with veggies, as the fresh vegetables do not freeze well.

You can freeze just the bagels, and make this recipe with frozen bagels. But please do not attempt to freeze an assembled bagel with hummus.

Two hands holding an opened bagel hummus with vegetables.

FAQ

Can I use a different type of bagel?

Absolutely! Feel free to use your favorite bagel variety, whether it’s plain, multi-seed, or something more adventurous like an everything or brioche bagel.

Can I freeze this recipe?

No please do not attempt to freeze an assembled bagel and hummus. However, you can freeze just the bagels, and make this recipe with frozen instead of fresh bagels.

What can I eat with a bagel for breakfast?

For a hearty breakfast, enjoy your bagel with some hummus and your favorite vegetable.

If you prefer a lighter option, go for this vegan quark option, topped with some fresh fruit, or a drizzle of your favorite plant-based sweetener to kickstart your day.

You can also make a sweet combo, just like how you eat your toast!

Are bagel sandwiches a thing?

Yes! Stack those bagels on top of each other like you would do a sandwich, or a burger for that matter.
Plus, it looks really good when cut open! Great #forthegram 😁

Looking for more Easy Lunch Recipes?

🍣 For packable lunches, try my Shiitake Sushi Roll, my Kimchi Sushi, or my Kappa Maki (Cucumber Roll) recipe.

Or check out my 3-minute Marinated Tofu recipe, which pairs great with my Vegan Rainbow Poke Bowl 🌈🥗 recipe!

If you want some heat🔥, check out my Creamy Tandoori Pasta recipe, my toss-and-forget Tandoori Vegetables Platter, or my Gochujang Ramen recipe🍜.

Six hummus bagel with veggies, open-faced with tomatoes, olives, and red onion.
Print Recipe
5 from 2 votes

Hummus Bagel with Veggies (Sandwich + 3 Open-faced Combos)

The ultimate Hummus Bagel with Veggies, a healthy lunch in just 8 minutes. You can either make a bagel sandwich or keep your bagel open-faced depending on your preference!
Prep Time3 minutes
Assembling Time5 minutes
Total Time8 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: bagel with hummus, hummus bagel, hummus on bagel, veggie bagel sandwich
Servings: 1 person
Calories: 281kcal
Author: Jem @ The Fruity Jem

Ingredients

The Veggies:

  • 3-4 slices tomato obtained by slicing a tomato crosswise (I used cherry tomatoes)
  • 7 pieces olives sliced in half
  • small red onion thinly sliced
  • 2 Tablespoons sprouts (Optional, but recommended)
  • 5 slices cucumber (Optional)
  • ¼ avocado, sliced (Optional)
  • a sprinkle of black pepper (Optional)

Instructions

  • Slice your bagel into two, if it hasn't been cut. Then toast your bagel.
    Three options for toasting: you can just use a toaster, or toast it on a hot pan for about 3 minutes in high heat, or put it in the oven at 425 F for 3-4 minutes.
  • Spread the hummus on both halves of the bagel.

Option 1: Bagel Sandwich

  • If using the optional avocado, cucumber, and sprouts, top them now to the same bottom half of the bagel.
    Start with the bulkier vegetables with flat surfaces first such as the avocado and cucumber, then finish with the lighter vegetables such as the sprouts, and then the tomatoes and olives.
  • Once done, sprinkle some black pepper if using. Then put the remaining half of the bagel on top and enjoy!

Option 2: Open-Faced Bagel

  • Add your chosen vegetable to each half of the bagel. You can opt to go with one vegetable at a time like I did here, or add more vegetables at a time!
  • Sprinkle some black pepper if using and serve immediately.

Notes

Top Tips
  • Feel free to use your favorite type of bagel such as Everything Bagel or even Brioche Bagel. If you think the pairing sounds yummy, it probably is!
  • The sprouts really add an extra layer of texture to your sandwich so if you can find it at your grocery store, I highly recommend getting it!
  • You can also use flavored hummus such as tomato hummus, or bell pepper hummus. Again, if it sounds delish, it probably is!
    1. You only need to lightly toast your hummus, especially if you’re not eating it right away. If you toast it for too long, it might be hard to eat.
    Other Vegetables Options
    • Take your hummus bagel up a notch by adding some of these ingredients: roasted peppers, sun-dried tomatoes, artichoke, pumpkin/sweet potato slices, pickles, pineapple rings, arugula, spinach, or your favorite herb
      • Definitely experiment with which vegetables you like to add to this bagel so you can really customize and make it your own recipe!
    Storage Notes
    • This recipe is best served fresh so I recommend cutting the vegetables beforehand, but only toast and assemble the bagel just before serving. Toasting and assembling should only take 5-10 minutes.
    • If you are really tight on time, feel free to store the bagel in the fridge for up to 24 hours.
      • Be sure to warm it up before serving though!

    Read More

    Easy Spicy Gochujang Ramen Noodles Recipe (or with Udon)

    This easy spicy gochujang ramen noodles recipe keeps things simple & healthy but is absolutely delicious. Can be made with either ramen or udon noodles, making it a versatile recipe. You know what they say easy to make, easy to love!

    Eating spicy gochujang ramen with chopsticks.

    In this post you’ll learn:

    Why You Will Love This Recipe

    • 🌶️ Flavor Explosion: The flavor-packed blend of spicy Gochujang sauce with umami soy sauce; they can never go wrong!
    • 🍳 Easy-Breezy: This recipe is as simple as boiling water and tossing ingredients together – perfect for kitchen novices or if you just don’t want to/can’t spend too much time cooking!
    • 💪 Easy but also Healthy: With whole wheat noodles and fresh veggies, you can make a comforting ramen bowl to be something nutritious too!
    • 🌱 Vegan Goodness: Delight in a completely vegan dish that’s both kind to your body and the planet.
    • 🎨 Customizable: Make it your own by choosing your favorite veggies, protein, and level of spiciness.
    • 📢 Share the Love: Impress your friends and family with this recipe that tastes so delicious, people won’t know it’s actually so easy to make!
    Close-up of spicy gochujang ramen noodles with green onions and sesame seeds.

    Ingredients

    • Whole Wheat Ramen or Udon Noodles: For a hearty and satisfying base. Use whole wheat for more protein and fiber!
    • Gochujang: This spicy Korean chili paste brings a fiery, bold flavor that’s essential for a kick.
    • Soy Sauce: A dash of this savory sauce adds depth and umami to your recipe.
    • Garlic: Minced garlic contributes a fragrant, sharp kick that elevates the overall taste.
    • Vegetable Oil (Olive Oil): A bit of oil to make your sauce glisten and just so it doesn’t stick to your pan!
    • Green Onion: Thinly sliced green/spring onions add a fresh, mild crunch and a pop of green color.
    Ingredients for an easy spicy ramen recipe with labels.

    For the optional veggies, I’ve chosen tofu and cherry tomatoes. Feel free to sub them with your favorite vegetables or whatever you have on hand!

    • Tofu: Cube-shaped tofu chunks,serve as a protein-rich and satisfying option.
      • You can also use thawed frozen tofu, which will have a texture that’s closer to that of a chicken for a plant-based alternative.
    • Cherry Tomatoes: For a burst of juicy sweetness and vibrant color.

    How to Make Spicy Gochujang Ramen Noodles

    Prep the Veggies: Peel and finely mince the garlic. Cut the vegetables into bite-sized chunks.

    Boil the Noodles: Cook the ramen or udon noodles according to the package instructions. One to two minutes before they’re done, drain them with a colander, rinse them with cold water, and set them aside.

    It’s okay to take it out when it’s still a bit hard! You want to undercook it a bit since it will cook further before and after tossing it into the pan. And you don’t want your noodles to be mushy if it’s overcooked!

    Whip Up the Sauce: In a bowl, mix the gochujang and soy sauce.

    Sauté and Add Veggies: In a pan, sauté your garlic until golden for about 30-60 seconds. Then add the optional tofu (or any other hard vegetables) and stir fry for 5-7 minutes until golden brown.

    Combine and Toss: Add the cooked noodles and the optional cherry tomatoes. If the noodles stick together because it’s too dry, add 1 Tablespoon of water at a time to loosen them up.

    Pour and toss: Pour the gochujang sauce and turn up the heat to high for a smoky flavor. Toss it all together until the noodles are coated in that glorious spicy goodness, only for 15 to 30 seconds. Add a couple of splashes of water if they get sticky.

    Garnish and Serve: Immediately turn the heat off afterwards, and sprinkle some sliced green onions and optional sesame seeds on top of your saucy gochujang noodles.

    You can also drizzle some sesame oil or chili oil as garnish. Now, enjoy this bowl of quick & easy spicy gochujang noodles!!

    Top Tips

    Three tips about the cooking steps:

    • Do NOT skip the step of mixing the sauce in a small bowl. This method ensures an even coating of your noodles with the delectable sauce.
      • If you don’t mix it beforehand, the gochujang sauce will stick to only certain parts of the noodles, which trust me, is well worth that additional bowl you have to wash! 😉
    • Since this recipe comes together quickly, be sure to prep all your ingredients and prepare the sauce before you begin cooking.
    • Remove the udon or ramen noodles from the boiling water 1-2 minutes before the suggested cooking time, as they’ll continue to cook when added to the pan later on. This prevents them from becoming overcooked and turning mushy!

    And one tip about the ingredients:

    • Feel free to adjust the quantity of green onions to your liking. If you like them, you can use the full sprig for each portion so that it becomes more of an ingredient rather than just a garnish.
    Ramen gochujang noodles with tofu and green onions with chopsticks.

    Tight on Time? Try These Hacks

    Tip #1: The first thing you can do is to make this a one-pot meal. This means that you can just use the same pot you cook your noodles in to stir-fry the garlic and vegetables. Then just add the mixed-in gochujang sauce to that same pot.

    Be sure to cook your ramen or udon the first thing when you make this recipe. They will cook as you cut and prepare the vegetables.

    Tip #2: The second tip is that you can cook and meal prep your vegetables beforehand. For the garlic, simply stir-fry it and store it in the fridge. This way, this recipe becomes as simple as making instant ramen noodles since it’s literally just boiling the noodles & mixing the sauce!

    Close-up look of gochujang ramen noodle on a chopstick.

    Storage and Meal Prep Instructions

    Storage: Store any leftover Spicy Gochujang Ramen (or Gochujang Udon) in an airtight container in the refrigerator. It should be consumed within 1-2 days to ensure the best taste and quality.

    Meal prep: For meal prepping, cut and prepare the ingredients and the sauce beforehand. But just before serving, spend 10 minutes to cook so you get a fresh meal. It tastes so much better this way.

    You can also choose to cook the vegetables beforehand so you only need to boil the Gochujang Noodles and mix it, which should only take 5 minutes once everything is prepared!

    Spicy gochujang noodle with tofu and tomatoes, taken from above.

    FAQ

    Can I freeze this recipe?

    No, I do not recommend freezing noodles.

    If you’re tight on time, feel free to cut and prepare/even cook all the vegetables beforehand. This way, you only have to spend 5-10 minutes to cook the ramen and mix it with the sauce. See the “Meal Prep” section above for more details.

    How to make ramen noodles spicy?

    You can add spicy ingredients like Gochujang paste, red pepper/chili flakes, or hot sauce, and then mix it into your cooked noodles for a fiery kick.

    Just be aware of how it might change the texture of your ramen noodles. For instance, red pepper flakes or chilli powder won’t usually change the textures of dishes. However, other hot sauces might make the sauce/broth thicker.

    Can gochujang be used for ramen?

    Absolutely! Gochujang is a great choice since it brings a unique, spicy, and slightly sweet element that pairs wonderfully with the other ingredients, creating a delightful, savory-spicy ramen gochujang noodles.

    Can I add miso to this recipe to make gochujang miso ramen noodles?

    Yes, feel free to do so. But be sure to reduce, or even omit the soy sauce. Otherwise, your sauce will be way too salty.

    Gochujang noodles with tomatoes and tofu from above, with tomatoes and gochujang sauce on the side.

    Looking for more Easy Dinner/Lunch/Main Recipes?

    For another spicy noodle recipe, check out my Creamy Tandoori Sauce Pasta recipe.

    If you’re just looking for something spicy and not specifically noodle, this flavor-packed Tandoori Vegetables Platter is another favorite of mine.

    For an easy lunch recipe, check out my Hummus Bagel (Sandwich + 4 Open-faced Options!), or my Rainbow Poke Bowl which uses this 5-Minute Easy Marinated Tofu.

    Gimme more Asian(-inspired) Recipes!

    Yessir! If you like Korean flavors, check out my 5-Minute Kimchi Aioli recipe, my 3-Minute Gochujang Aioli, or my Kimchi Sushi recipe. And for an easy and pretty Korean drink, I have this 5-Minute Strawberry Oat Milk recipe!

    For other Asian(-inspired) recipes, I have more sushi recipes such as this Shiitake Roll, Kappa Maki (Cucumber) Roll, and Natto Rolls (Japanese fermented soybeans).

    And speaking of fermented soybeans, check out this Indonesian Sticky Tempeh recipe (which is another umami-packed recipe), or this Authentic Vegan Jackfruit Rendang (Indonesian ‘curry’) recipe!

    Easy spicy gochujang ramen with chopsticks.
    Print Recipe
    5 from 2 votes

    Easy Spicy Gochujang Ramen Noodles Recipe (or with Udon)

    This easy spicy gochujang ramen noodles recipe keeps things simple & healthy but is absolutely delicious. Can be made with either ramen or udon noodles!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: American, Asian, Korean
    Keyword: easy spicy ramen recipe, gochujang ramen, gochujang udon, ramen gochujang
    Servings: 1 person
    Calories: 478kcal
    Author: Jem @ The Fruity Jem

    Ingredients

    • 1 packet ramen noodle or udon noodle (use whole wheat for more nutrients)
    • 1 Tablespoon gochujang
    • 1 Tablespoon soy sauce
    • 1 clove garlic finely minced
    • ½ teaspoon vegetable oil I used olive oil
    • ½ to 1 sprig green onion thinly sliced

    Vegetables of choice (OPTIONAL):

    • ½ cup tofu cubed (100 grams)
    • ¼ cup cherry tomatoes halved (5 pieces)
    • sesame seeds for garnish

    Instructions

    Prep Time

    • Finely mince the peeled garlic and cut the vegetables into bite-sized pieces.
    • In a small bowl, mix the gochujang and soy sauce using a fork until you get a smooth sauce.
    • Cook the ramen or udon according to package instructions. Turn the heat off about 1-2 minutes before it’s fully cooked, then drain and rinse with cold water.
      The noodles will continue to cook a little bit afterwards, so it's totally okay to take it out when it's still a bit hard!

    Cooking Time!

    • Add the vegetable oil to a heated pan. Once the oil is hot, add the minced garlic and stir fry on medium heat until the garlic turns golden for about 30 to 40 seconds.
      Be careful not to burn the garlic since minced garlic can burn easily as they are chopped finely.
    • Then add the cubed tofu and stir fry on medium to high heat for 5-7 minutes, until it turns golden brown.
    • Now add the cooked ramen and cherry tomatoes into the pan. If it gets too dry and the noodles are sticking together, add 1 Tablespoon of water to loosen up the noodles.
    • Pour the gochujang sauce and turn up the heat to high to get that smoky flavor. Stir to coat evenly for about 15 to 30 seconds. Then immediately turn the heat off.
    • Top with chopped green onions and optional sesame seeds, give it a good mix, and enjoy!

    Notes

    Top Tips
    • Do NOT skip mixing the sauce in a small bowl.
      • I know this is one extra bowl to clean but this ensures that your noodle will be coated evenly with the sauce.
    • Be careful not to overcook the ramen noodles so they won’t get mushy. Take them out 1-2 minutes before the suggested cooking time since they will cook further because of the steam, and when you add them to the hot pan.
    • Customize how many green/spring onions you want to use. This is a great recipe to add a lot of it so it becomes more like an ingredient, instead of just using it as a garnish.
    • The recipe cooks quickly so you definitely want to cut all the ingredients and make the sauce before you start cooking.
    • For storage, meal prep notes, and other time-saving hacks, read the post above!

    Read More

    Tandoori Vegetables Platter (+ Step-by-Step PHOTOS!)

    Indulge in the rich flavors of the Tandoori Vegetables Platter and bring the essence of Indian cooking right to your table, just with 20 minutes of ‘real cooking’, leaving the other 30 minutes for the veggies to roast in the oven.

    Imagine the smoky aroma of roasted vegetables, marinated in a rich blend of spices, wafting through your kitchen. Oh, that wonderful smell! That’s the magic of the Tandoori Veg Platter, a dish that brings a burst of flavors with every bite!

    I love Indian food and always will. And I’ll take any chance I can to share recipes like this with others. Next time you’ve got a friends or family get-together, bring this platter along. Everyone, like…everyone, will love it!

    Roasted tandoori vegetables in a baking sheet.

    In this post you’ll learn:

    Why You Will Love This Recipe

    • Healthy & Hearty: Packed with nutrient-rich vegetables, this veggie platter is a wholesome meal in itself.
    • Versatile: Perfect for a family dinner, potluck, or barbecue party.
    • Vegan-friendly: With tofu as a substitute for paneer, it caters to all dietary preferences.
    • Aromatic & Flavorful: The garlic ginger paste and all the spices in the marinade elevate the taste.
    • Easy to Prep: Minimal prep time means you can whip this up even on busy weekdays.
    • Customizable: Feel free to add or swap vegetables as per your liking.
    • A Culinary Journey: Experience the essence of Indian cuisine right at home.
    • Grill or Oven: Whether you have a grill or just an oven, this recipe has got you covered.
    • Perfect for every occasion: Whether you want to make a full fancy meal out of this, or have them as snacks, this recipe works for both and everything in between!
    Tandoori veg platter, some with skewers on a large plate.

    What is Tandoori Vegetables Platter?

    The Tandoori Platter Veg is a great assortment of vegetables marinated in a spicy and tangy tandoori sauce marinade and then roasted or grilled to perfection.

    The term “tandoori” comes from “tandoor”, a traditional clay oven used in Indian cooking. While the authentic tandoori flavor is derived from this clay oven, you can easily replicate it at home with your oven or grill. The result? A smoky, charred exterior with a tender and juicy inside, making every bite an explosion of flavors.

    My Story with Tandoori

    The first time I tried tandoori was in Malacca, Malaysia in 2016. They had barrels of huge tandoors and the flavor of the tandoori chicken was something that I was very very impressed with.

    This was back when I was not eating vegan yet so I made a spin-off to the classic tandoori chicken recipe to make this veg platter instead. So here’s to all you vegan and vegetarian eaters out there that are always looking for a good recipe, (I know how it is), this one is for you. 💚

    What is tandoori marinade made of?

    Tandoori marinade is typically made from a blend of garlic, ginger, yogurt (or plant-based yogurt for a vegan version), paprika powder, garam masala, chili powder, salt, lemon juice, and cooking oil.

    If this sounds yums to you, also check out my Creamy Tandoori Pasta recipe which uses tandoori spices to elevate your pasta dish! Or my 5-Minute Tandoori Mayonnaise recipe if you’re a fan of spicy sauces/dips!

    Grilled tandoori vegetables, scooped with a black spatula.

    Is tandoori the same as tikka?

    Tandoori and tikka dishes share similar ingredients, both being marinated and roasted. However, tandoori dishes are typically cooked in a tandoor oven, while tikka dishes can be prepared using various cooking methods.

    If we are talking about the classic chicken dishes, chicken tikka uses pieces of boneless chicken whereas tandoori uses parts of chicken with bones. For more information, you can check out this article written by Mashed.

    Ingredients

    First up, the veggies!

    • Cauliflower: Adds a meaty texture and soaks up the marinade beautifully.
    • Bell Pepper: Brings a sweet crunch to the mix.
    • Baby Bello Mushrooms: Their earthy flavor complements the spicy marinade.
    • Tofu: A vegan substitute for paneer, it adds a soft contrast to the roasted veggies.
    Raw ingredients required to make the tandoori veg platter with labels.

    And now, the Tandoori Marinade.

    • Ginger and Garlic: The heart of the marinade, creating a rich base flavor.
    • Yogurt: Helps in tenderizing the vegetables and gives a creamy texture to the marinade.
    • Paprika Powder: Adds a mild heat and a vibrant color.
    • Garam Masala: The spice heroes, adding depth and warmth. You’ll love what they do to this dish.
    • Chili Powder: For that kick! Adjust according to your heat preference. Use Kashmiri chili powder for a spicier kick.
    • Salt: We all need a bit of salt in our lives, right? 😉
    • Lemon Juice: Balances the flavors and adds a tangy touch.
    • Cooking Oil: Helps in roasting and brings everything together.

    Is Greek yogurt better than plain yogurt for marinade?

    Greek yogurt is a good option for tandoori marinade due to its thicker consistency and tangy flavor, which can help adhere the marinade to the vegetables or meat effectively.

    However, plain yogurt and any plant-based yogurt (like what is used in this recipe) also work well if that’s what you have on hand.

    Step-by-step Instructions

    Prepare all the vegetables by cutting them into bite-sized chunks.

    Peel and finely mince the ginger and garlic.

    In a medium-sized bowl, combine all the remaining ingredients to create the marinade.

    Add the vegetables to a sheet pan or a large bowl, followed by the marinade, and mix to ensure even coating.

    (Optional) Let it sit in the fridge for up to 24 hours to marinade for bolder flavors.

    Roast in the oven at 390°F (200°C) for 25 minutes, then increase the temperature to 430°F (220°C) for an additional 5-10 minutes to achieve a nice char.

    Alternatively, you can skewer the vegetables and then roast them in the oven or grill them.

    Top Tips

    • Marination Time: While you can roast the veggies immediately after marinating, letting them sit for a few hours (or overnight) will intensify the flavors.
    • Veggie Choices: Feel free to experiment with other veggies like zucchini, carrots, broccoli, red onion, cherry tomatoes, corn, asparagus, green peppers, potatoes, and artichoke.
    • Paneer vs. Tofu: If you’re only looking for vegetarian recipes (and not necessarily vegan), paneer cubes are a delicious addition.
    • Yogurt Substitutes: Greek yogurt or other types of yogurt can be used in place of plant-based ones.
    • Frozen Veggies: If using frozen broccoli or other vegetables, ensure they are thawed and drained of excess water before marinating.
    • Make Some Skewers! Make it fun by piercing the veggies through some skewer and get that barbecue party vibes going!

    Serving Suggestions

    The Tandoori Veg Platter pairs beautifully with Indian bread like naans and chapatis. I mean, in my opinion, it’s not Indian food if you don’t have some naan!

    And okay okay, if you don’t want to go the authentic route, serving them with this Healthy Garlic Bread (or its Garlic Bread with Regular Sliced Bread alternative) is also super yummy! 😋

    If you’re serving tandoori chicken to your guests, this veggie platter complements it perfectly, offering a balanced meal. Drizzle some lemon juice, garnish with parsley, coriander, or any other fresh herbs, and you’re set for a culinary journey!

    Have you got any other great recipes that would go well with this veg tandoori platter? Let me know in the comments! I love hearing your ideas!

    Storage and Meal Prep Instructions

    Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.

    Meal prep: For meal prep, marinate the veggies and store them in zip-lock bags or containers. When you’re ready, just roast or grill them.

    Close-up of tandoori vegetables skewers as a platter.

    FAQ

    Can I use ginger garlic paste instead of fresh ginger and garlic?

    Absolutely! That’s a great way to change things up a bit. Replace the fresh ginger and garlic with 2 tbsp of ginger garlic paste.

    Do I need a tandoor to make this?

    No, while it would be amazing to make this in authentic tandoor, a regular oven or grill works perfectly. If you only have an oven, you can also use a broiler. Just keep a close eye to avoid burning.

    How long should I marinate the vegetables?

    While 30 minutes is good, marinating overnight enhances the flavors even more.

    Can I use frozen vegetables?

    Yes, especially veggies like cauliflower and broccoli. Just ensure they’re thawed and well-drained before marinating.

    What goes good with tandoori chicken?

    Tandoori chicken pairs well with Indian bread such as naan and chapati, with basmati rice, or even better…some roasted tandoori vegetables!

    Black spatula scooping up roasted tandoori vegetables.

    Looking for More Recipes with a Kick?

    😋 If you’re a fan of these Indian spices, check out my Tandoori Pasta recipe for another easy mid-week recipe, or my Tandoori Mayonnaise recipe which is a super versatile sauce/dip!

    🔥 If you like spicy food, check out my Mum’s Vegan Rendang (Indonesian curry) with Jackfruit recipe. For Korean flavors, try my Kimchi Sushi, 5-Minute Kimchi Aioli, and 3-Minute Gochujang Aioli recipes.

    🍸 Looking for some drinks to pair this with? Try my Strawberry Oat Milk recipe to mellow out the heat.

    🍰 Want some sweet treats instead? Then try my Nutella Mochi Daifuku recipe. If you’re a fan of cakes, try my Baked Oats Without Banana (with 5 Flavor Variations!) or my Chocolate Chip Baked Oats recipe, both of which only require 5 minutes of actual cooking!

    A platter of tandoori veg on a beige napkin.
    Tandoori Vegetables Platter with black spatula
    Print Recipe
    5 from 2 votes

    Tandoori Vegetables Platter

    Indulge in the rich flavors of the Tandoori Vegetables Platter and bring the essence of Indian cooking right to your table, just with 20 minutes of 'real' cooking.
    Prep Time20 minutes
    Cook Time30 minutes
    Total Time50 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Indian
    Keyword: tandoori platter veg, tandoori veg platter, tandoori vegetables, veg tandoori
    Servings: 4 servings
    Calories: 131kcal
    Author: Jem @ The Fruity Jem

    Ingredients

    Vegetables:

    • ½ small cauliflower cut into florets of about 1 inch (2.5cm) in length
    • 1 medium bell pepper cut into 1 inch (2.5cm) squares
    • 2 cups baby bello mushrooms quartered (or halved if they’re small)
    • 7 oz (198g) tofu , about half a block (or sub with paneer if you are not necessarily vegan)
    • (OPTIONAL) a bunch fresh parsley, coriander, or basil , or any other fresh herb for garnish

    Marinade:

    • 3 cloves garlic
    • 1 inch (2.5cm) ginger
    • ½ cup yogurt any plant-based yogurt if making a vegan version
    • 2 Tablespoons paprika powder sweet, not the hot ones
    • 2 teaspoon garam masala
    • 1 teaspoon chili powder Kashmiri or regular chili powder (cayenne pepper)
    • ½ teaspoon salt
    • 1 Tablespoon lemon juice
    • 1 Tablespoon cooking oil I used olive oil

    Instructions

    • Cut all the vegetables into bite-sized chunks.
    • Peel and mince the ginger and garlic.
    • In a medium bowl, mix all the rest of the ingredients together to make the marinade.
    • Either to a sheet pan or to a large bowl, add the vegetables and then the marinade. Mix to coat evenly.
    • OPTIONAL: Let it sit to marinade for up to 24 hours in the fridge.
    • Roast in the oven at 390F (200°C) for 25 minutes. Then increase the temperature to 430F (220°C) for 5-10 more minutes to get a nice char.
      You can also thread the vegetables onto the skewers, then roast them in the oven or grill them.

    Notes

    Ingredients Notes
      • Veggie Selection: Don’t hesitate to get creative by trying out different vegetables such as making tandoori carrots, zucchini, broccoli, red onion, cherry tomatoes, corn, asparagus, green peppers, potatoes, and artichoke. These are all super yummy veggies when roasted!
      • Paneer vs. Tofu: If you’re looking for vegetarian options, and not necessarily vegan, you might want to add paneer cubes instead of tofu.
      • Substituting Yogurt: Greek yogurt or other yogurt varieties can serve as substitutes for plant-based alternatives in the recipe.
    Instructions Notes
    • Marinating Time: While you can roast the veggies immediately after marinating, letting them sit for a few hours (or overnight) will intensify the flavors.
    Storage Notes
    • Storage: Store leftovers in an airtight container in the refrigerator, where they can stay fresh for up to 3 days.
    • Meal Prep: If you’re planning ahead, you can marinate the vegetables and keep them in sealed zip-lock bags or containers. When you’re ready to cook, simply roast or grill them!

    Read More

    Creamy Tandoori Sauce Pasta

    This Creamy Tandoori Sauce Pasta is the ultimate vibrant fusion of hearty pasta and Indian spices. It packs the punch of the tandoori masala spice mix, with a creamy sauce for extra comfort!

    P.S. This healthy recipe also includes step-by-step photos, making it fail-proof for you!

    Close-up of tandoori pasta with basil.

    In this post you’ll learn:

    Why You Will Love This Recipe

    • It’s bursting with flavor! The vibrant blend of tandoori spices gives the pasta a bold twist that’ll leave you wanting more.
    • Healthy indulgence: This recipe combines the goodness of wholegrain pasta and antioxidant-rich spices, making it a delicious and nutritious dish!
    • A vegan-friendly delight🌱
    • This easy recipe also includes step-by-step pictures to help you in the kitchen!
      • Plus, you can choose to use a pre-packaged tandoori spice mix / store-bought tandoori paste so you wouldn’t have to bother with getting the 5 individual spices it’s made up of!
    • Versatility at its best: Feel free to customize your Tandoori Pasta by adding your favorite veggies or (plant-based) protein options. For the garnish, you could use some fresh herbs of choice and also some plant-based cheese if that sounds yummy to you!
    Tandoori sauce pasta on a beige linen with a fork.

    What is Tandoori Pasta?

    Tandoori Pasta is a fusion dish that combines the flavors of traditional Indian tandoori spices with pasta, creating a unique and flavorful blend of cuisines. So you get a simple recipe with the creamy and hearty richness of a pasta dish, but also that flavor complexity from the tandoori spice blend. The best of both worlds! 🏆

    What Flavor is Tandoori?

    Tandoori flavor can be described as smoky, spicy, and tangy. This is due to the blend of warm, aromatic spices like paprika, chilli pepper, coriander, cumin, and garam masala. Yogurt is often added to a tandoori marinade, resulting in that creamy goodness!

    If these spices sound yums to you, definitely also check out my Easy Tandoori Vegetables Platter and my 5-Minute Tandoori Mayonnaise recipes!

    Ingredients

    First up, the star ingredients: the tandoori spice mix, also known as the tandoori masala! Feel free to just get a pre-mixed tandoori spice blend so you don’t have to bother with each of the individual ingredients!

    • Garam masala: A warm and aromatic spice blend.
    • Paprika: A vibrant red spice made from dried and ground bell peppers that will give that nice red color to the dish.
    • Kashmiri chilli or cayenne pepper: A fiery spice that adds a kick to the dish. Kashmiri chilli powder works best due to its characteristic slight bitterness but normal cayenne powder works great too!
    • Coriander: A fragrant spice with a citrusy and slightly sweet flavor.
    • Cumin: An earthy and slightly nutty spice.
    • Salt: Essential for seasoning, bringing out the flavors of all the ingredients!

    Now part two, the aromatics and vegetables:

    • Olive oil: A versatile oil.
    • Fresh ginger: A aromatic root that gives that nice warming flavor.
    • Yellow onion: A savory and slightly sweet aromatic.
    • Garlic: Packs that garlicky punch to this recipe.
    • Bell pepper: The sweetness of this vegetable balances the flavor really well. I used red bell peppers but you can use any color!
    Ingredients for tandoori pasta with labels.

    And lastly, for the pasta:

    • Fusilli, or your pasta of choice: I like fusilli since the sauce coats the pasta evenly and they also get into the nooks and crannies of the pasta, ensuring that you get to taste the sauce well in every bite!
    • Tomato blocks: Chunks of fresh or canned tomatoes essential in pasta dishes.
    • Reserved pasta water: The starchy water from boiling the pasta, used to create a silky and flavorful sauce.
    • Lemon juice: Adds a refreshing citrusy tang to the pasta, brightening up the flavors.
    • Plant-based yogurt: A creamy and tangy alternative to dairy-based yogurt, providing that luscious creaminess!
    • Basil: Adds freshness and a mild herbal note to the pasta, enhancing its overall presentation and taste. Feel free to substitute with parsley.

    Can I Just Use Store-bought Tandoori Paste?

    Yes, you can. Of course the flavor profile might differ a bit since every brand has its own characteristic flavor. However, you can definitely substitute the tandoori spice mix blend with some pre-made (or homemade) tandoori paste/sauce instead.

    Is Tandoori Paste Healthy?

    Tandoori paste can be a healthy option depending on its ingredients and how it is used. Traditional tandoori paste typically contains a blend of spices like cumin, coriander, paprika, turmeric, and ginger, which offer various health benefits. These spices are known for their antioxidant properties and potential anti-inflammatory effects. For example, cumin is antidiabetic and is beneficial for cholesterol and stress management. While chili peppers boost your metabolism and ginger have to potential to prevent cancer.

    However, it’s important to be mindful of store-bought tandoori pastes, as they may contain added preservatives, artificial colors and high amounts of sodium. Reading the ingredient list and choosing brands with minimal additives is recommended.

    With this easy and simple recipe though, you can mix your own tandoori spice mix so you can be sure of what goes in there!

    A plate of tandoori pasta with bell peppers and basil.

    Where to Buy Tandoori Pasta?

    Depending on where you live, you can find tandoori pasta in either any supermarket chain, or a specialty Indian or Asian supermarket. Alternatively, you can buy one at Amazon.

    A very popular brand is called Patak’s, which I can recommend. Here in the Netherlands where I live, I can get them in the Asian section of a regular supermarket chain such as Albert Heijn (AH), Jumbo, Aldi, Lidl, and Coop. You can also find one in Xenos. In Belgium, you can find it at Delhaize. If you live in Germany, you can get them in Aldi, Rewe, Lidl, and Edeka.

    In the UK, you can get one at major supermarkets such as Tesco, Waitrose, Morrisons, and Asda. If you live in Australia, you can get one at Woolworths or Coles, with Sharwood’s being another popular brand.

    How to Make Tandoori Pasta

    First up, the preparations!

    1. Peel and mince onion, garlic, and ginger. Cut bell peppers into stripes.
    2. Measure and mix tandoori spice blend.
    3. Cook pasta in boiling water according to package instructions.

    Next, time to cook the tandoori sauce!

    1. Heat olive oil in a large pan and sauté minced garlic, ginger, and onion until fragrant.
    2. Add bell peppers (optional) and cook for 5 minutes until slightly softened.
    3. Add tandoori spice mix, fry briefly to release aroma.
    4. Stir in tomato blocks and let simmer.

    P.S. You can also repeat the four steps above, excluding the bell peppers to get yourself a homemade tandoori masala paste! Then feel free to use that paste in your cooking however you want. 😉

    Now your pasta should be almost done. Note that you want it to be undercooked for about 1 minute undercooked since leaving them in a hot pot after draining will still cook them further a little.

    So now…let’s mix the pasta and the sauce!

    1. Reserve (take out) 1/4 cup of pasta water, then drain the pasta.
    2. Add the reserved pasta water to the sauce and simmer for 5-7 minutes until the bell peppers are cooked through.
    3. Now stir in the cooked pasta and lemon juice to the sauce. Optionally, add plant-based yogurt and stir to coat.
    4. Turn off the heat, garnish with basil if desired, and enjoy!
    Creamy tandoori sauce past on a pan with basil.

    If you want to add a side dish, I highly recommend my Healthy Whole Wheat Garlic Bread with Olive Oil, or this Sliced Bread Garlic Bread version which uses your regular sliced bread to make things even simpler!

    Useful Tips

    Some of my top tips to ensure that you would get a delicious plate of this pasta tandoori:

    • The recipe cooks really fast so be sure to measure out and cut your ingredients beforehand!
    • Take your pasta off the heat 1-2 minutes earlier than the cooking time in the package. Since the pot will still be hot, it will still continue to cook even after it is drained. It will also be cooked further after it’s mixed with the creamy tandoori sauce.
    • If your pasta looks a bit dry, add splashes of (pasta) water. You can also add some plant-based milk for added creaminess.
    • If you’re looking to eat more veggies, you can try adding some zucchini, eggplant, and peas. If you’d like to add some leafy greens, try adding rucola/arugula or spinach.
    • You can use any pasta of your choice, be it spaghetti, macaroni, penne, farfalle, or anything else! Get ready for some yummy tandoori spaghetti, tandoori macaroni, or tandoori (insert your favorite pasta here)!
    A plate of tandoori sauce fusilli pasta with fork on a white background.

    Storage, Meal Prep, and Freezing Instructions

    Storage:

    • This pasta in tandoori sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.
    • Make sure to cool the pasta completely before storing it to maintain its freshness.

    Meal prep:

    • This recipe is great for meal prepping as it reheats well. Simply divide the cooked Tandoori Pasta into individual meal containers and store them in the refrigerator for up to 4 days for quick and convenient meals throughout the week.
    • You can reheat the pasta in the microwave or on the stovetop, adding a splash of water if needed to prevent it from drying out.

    Freezing:

    • I do not recommend freezing this pasta since it will alter the texture of the pasta.
    A fork lifting tandoori masala pasta from a plate.

    FAQ

    What is tandoori seasoning good for?

    Tandoori seasoning works really well as a marinade as it infuses that smoky and aromatic profile. It can be used to season vegetables, tofu, or even fish/meat to my non-vegetarian/vegan friends.

    You can also use the spice blend in sauces such as in this Tandoori Pasta recipe! Additionally, using them in dips works great too. Add some to your 3-Minute Homemade Vegan Mayonnaise to make a Tandoori Mayonnaise, anyone? 😉

    What is tandoori sauce made of?

    Tandoori sauce typically consists of a base of yogurt, which provides a creamy and tangy element. The yogurt is combined with tandoori spices like paprika, chili powder, cumin, coriander, ginger, garlic, and garam masala.

    For this Tandoori Pasta recipe, I also added some tomato blocks and lemon juice since we want to serve it with pasta.

    What is the difference between tandoori and tikka sauce?

    Tandoori sauce often uses Greek yogurt while tikka sauce uses regular yogurt. Other than that, they often share the same spices used. The difference is a bit hard to decipher since the ingredients vary depending on the recipe and as a result, there is often an overlap between the two.

    The biggest difference between tandoori and tikka is usually in the type of meat that is used. Both dishes use chicken, but tandoori uses chickens with bones while tikka uses boneless chicken.

    Moreover, tikka is usually prepared on a skewer while tandoori usually requires marinating before it is grilled in a tandoor (a large urn-shaped oven, from which its name comes from).

    Is tandoori very hot?

    The spiciness of tandoori dishes definitely varies depending on the amount and type of chili powder used. For example, the traditional chili powder used (Kashmiri chili powder) is usually spicier than the regular cayenne pepper.

    If you’re not so great at handling spicy food (like me 🙈), start with just a bit of chili pepper and then add more later if necessary.

    Want More Recipes Like This?

    If you’re a fan of these tandoori spices, definitely check out my Easy Tandoori Vegetables Platter and my 5-Minute Tandoori Mayonnaise recipes!

    For an Indonesian curry-like dish, check out this Authentic Vegan Rendang recipe, simplified. It’s based on my mum’s rendang recipe so I’m very happy to present the recipe to you!

    For an easy dinner recipe, check out this 30-minute Rainbow Poke Bowl (which uses my Super Flavorful 5-Minute Marinated Tofu), or try my Sticky Tempeh recipe for yet another flavor-packed meal!

    If you want something packable for lunch, try this Hummus Bagel (Sandwich + 3 Open-faced Combos), or some of my sushi recipes such as this Shiitake Roll, Kimchi Sushi, or the simpler Kappa Maki (Cucumber Rolls), Natto Maki, and Umeshiso Rolls.

    Looking for something sweet to balance the heat in this dish? I got you 😉 Check out my 5-Minute Strawberry Oat Milk recipe to pair this with.

    And if you’re in for dessert, check out my Baked Oats Without Banana recipe which has 5 different flavor variations for you to try! And if you’re not a fan of cakey desserts, try this Flax Seed Pudding or Oreo Overnight Oats!

    Close-up of tandoori pasta with basil.
    Print Recipe
    5 from 2 votes

    Creamy Tandoori Sauce Pasta

    This Creamy Tandoori Sauce Pasta is the ultimate vibrant fusion of hearty pasta and Indian spices. The perfect easy, healthy, and flavorful recipe!
    Prep Time25 minutes
    Cook Time25 minutes
    Total Time50 minutes
    Course: Main Course
    Cuisine: American, European, Indian
    Keyword: tandoori pasta, tandoori sauce pasta
    Servings: 3 servings
    Calories: 393kcal
    Author: Jem @ The Fruity Jem

    Ingredients

    Tandoori Spice Mix

    • 1 tsp garam masala
    • 2 Tbsp paprika powder
    • 1 tsp chilli powder preferably kashmiri but normal ones work too
    • 2 tsp coriander
    • 1 tsp cumin
    • 1 tsp salt

    The Aromatics

    • 1 inch ginger fresh (2.5cm)
    • 1 yellow onion large
    • 3 cloves garlic
    • 1 bell pepper large

    For the Pasta

    • 3 cups 240 grams dried fusilli, or your pasta of choice
    • 2 tsp olive oil
    • 1 cup tomato blocks
    • ¼ cup reserved pasta water
    • 1 Tbsp lemon juice from about half a lemon
    • ½ cup plant-based yogurt (optional)
    • 3 Tablespoons basil chopped (optional), substitutable with parsley

    Instructions

    Preparation

    • Peel and mince your onion, garlic, and ginger. Cut your bell peppers into stripes.
    • Measure and mix the tandoori spice together.
    • Now cook your pasta by first bringing a pot of water to a boil. Once boiling, add the pasta and cook according to the package instruction.

    Cooking the Sauce

    • To a large pan, add your olive oil. Once the oil is hot, add the minced garlic, ginger, and onion. Cook for 2-3 minutes on medium to high heat while stirring occasionally, until they become fragrant.
    • If using the optional bell peppers, add them now and cook further for another 5 minutes until the bell peppers become a bit softer.
      If not using bell peppers, cook the aromatics further for another 5 minutes.
    • Now add your tandoori spice mix. Turn the heat down to low and fry to release the aroma for about 1 minute. Be careful not to burn the spices by keeping an eye on it and turning the heat down even lower if needed.
    • Add your tomato blocks, stir to combine, and let it simmer as you prepare your pasta in the next steps.

    Mixing the Pasta and the Sauce

    • Your pasta should be almost done by now. The pasta should be undercooked for about 1 minute since they will cook further as they sit in a hot pan as you simmer your pasta sauce further.
      So reserve 1/4 cup of your pasta water, then drain your pasta.
    • Add that reserved pasta water to the sauce mixture. Then simmer on low heat for about 5-7 more minutes, until the bell peppers are cooked through.
    • Once the bell peppers are no longer crunchy when you bite them, stir in your cooked pasta into the sauce and add the lemon juice. If it gets a bit dry, add a couple more splashes of the pasta water.
    • If using yoghurt, add them now and stir to coat.
    • Once everything is coated evenly, turn the heat off and serve. Garnish with basil if using.

    Notes

    Top Tips:
      • The recipe cooks really fast so be sure to measure out and cut your ingredients beforehand!
      • Take your pasta off the heat 1-2 minutes earlier than the cooking time in the package. Since the pot will still be hot, it will still continue to cook even after it is drained. It will also be cooked further after it’s mixed with the creamy tandoori sauce.
      • If your pasta looks a bit dry, add splashes of (pasta) water. You can also add some plant-based milk for added creaminess.
      • If you’re looking to eat more veggies, you can try adding some zucchini, eggplant, and peas. If you’d like to add some leafy greens, try adding rucola/arugula or spinach.
      • You can use any pasta of your choice, be it spaghetti, macaroni, penne, farfalle, or anything else! Get ready for some yummy tandoori spaghetti, tandoori macaroni, or tandoori (insert your favorite pasta here)!
    Storage Notes:
      • This pasta in creamy tandoori sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.
      • Make sure to cool the pasta completely before storing it to maintain its freshness.
    Meal Prep Notes:
      • This recipe is great for meal prepping as it reheats well. Simply divide the cooked Tandoori Pasta into individual meal containers and store them in the refrigerator for up to 4 days for quick and convenient meals throughout the week.
      • You can reheat the pasta in the microwave or on the stovetop, adding a splash of water if needed to prevent it from drying out.
    Freezing Notes:
      • I do not recommend freezing this pasta since it will alter the texture of the pasta.

      Read More

      Kappa Maki

      This 6-ingredient easy kappa maki recipe means restaurant-worthy (but healthy) sushi in no time. Get ready to impress with this simple & fresh creation!

      kappa maki being dipped to a white bowl of soy sauce

      In this post you’ll learn:

      Why You Will Love This Recipe

      • Healthy and Nutritious: Kappa maki made with a combination of brown rice and fresh cucumber provides a wholesome and nutrient-rich meal.
      • Easy and Beginner-Friendly: No worries if you’re not a master chef (yet)! 😉 This recipe breaks it down into simple steps, so even if you’re just starting out in the kitchen, you’ll nail these vegan sushi rolls.
      • Refreshing and Light: Crunchy cucumber and zingy rice vinegar seasoning come together in these rolls, creating a light and refreshing bite!
      • Vegan-Friendly: Calling all plant-based pals!🌱 This recipe is 100% plant-based, so you (or your guests) can enjoy the awesomeness of sushi without any animal products. It’s a win-win for your taste buds and the planet.🌎
      • Customize Your Roll: Make it your own, friend! Feel free to get creative and try different fillings like avocado or tofu to customize your kappa maki. It’s all about finding your flavor groove🎵
      close up of kappa maki rolls using both white and black rice

      What is Kappa Maki?

      Kappa Maki is a type of hosomaki (sushi roll that contains only 1 ingredient as a filling). Kappa maki sushi uses cucumber as its only filling. It is wrapped in seaweed (nori) and seasoned sushi rice. They are considered to be thin sushi rolls, only about 1 inch (2.5cm) in diameter since it only has 1 filling. They are a popular and classic sushi option in Japanese cuisine.

      What is Kappa in Sushi?

      In sushi, “kappa” refers to the Japanese mythological creature (yōkai) which is a water-dwelling creature often depicted as having the appearance of a green, mischievous turtle. Kappa is also known to love cucumbers a lot, and thus the name “kappa maki” for cucumber sushi rolls. So nope, “kappa” does not mean cucumber in Japanese. And in case you’re curious, the Japanese word for cucumber is kyuri. 🥒

      Making this recipe is definitely a throwback for me since in case I was a huge fan of the Japanese Harvest Moon game and in that game, I had to throw a couple of cucumbers in some kind of lake so I could (virtually) meet Kappa!

      What Does Kappa Maki Taste Like?

      It’s a combination of tangy and slightly sweet sushi rice, with refreshing and crisp cucumber, wrapped together with an umami nori wrapper which adds a satisfying crunch to each bite of this cucumber roll! Yums! 😋

      Since this sushi does not contain fish like most types of sushi, you will not taste something ‘fishy’. However, I promise that it still tastes good!

      three plates of kappa maki using black and white rice

      What is the Difference between Maki and Kappa Maki?

      Maki is a general term for sushi rolls, while kappa maki is a specific type of maki roll.

      Namely, kappa maki is a type of hosomaki which is sushi consisting of only 1 filling. Kappa maki roll therefore contains only cucumber as the filling. On the other hand, other maki rolls can contain more than 1 filling so you can add avocado, fish, or other vegetables.

      Is Kappa Maki Healthy?

      Kappa maki can definitely be a healthy choice, although these cucumber sushi rolls alone will not provide you with the widest varieties of nutrients. As always, variety is good so your body can get all the different nutrients contained in different food!

      Having said that, kappa maki is made with fresh cucumber, which is low in calories and high in hydration. Additionally, this recipe uses a combination of brown rice instead of just plain white rice adds more fiber and nutrients to the roll. So comparatively, this recipe would be healthier than other kappa maki!

      a plate full of kappa maki sushi at an angle

      Ingredients

      Six main ingredients: brown rice, sushi rice, rice vinegar, nori sheets, cucumber, and soy sauce. The rest are the seasoning that you probably already have at home so let me explain further!

      • Brown rice: A nutritious whole grain rice which packs fiber and protein into this recipe.
      • Sushi rice: White, short-grained rice that becomes sticky when cooked, providing the traditional texture and taste associated with sushi.
      • Water: Used to cook the rice to the desired consistency following package instructions.

      Now the holy trinity of sushi rice seasonings!

      • Rice vinegar: A tangy and mildly sweet vinegar used to season the cooked rice, giving it the characteristic sushi flavor.
      • Sugar: Adds a touch of sweetness to the rice vinegar seasoning, enhancing the overall taste of the sushi rice.
      • Salt: Balances the flavors of the rice vinegar mixture by adding a hint of savory taste, plus it enhances flavor in general.

      And the vegetables plus dipping sauce!

      • Nori sheets: Dried seaweed sheets that serve as the wrapper for the sushi roll, imparting an umami-rich taste. And speaking of nori sheets, it is one of those naturally black vegetables. Definitely check out my list of 33 Black Vegetables (with Pictures!) if you’re interested to learn more!
      • Cucumber: The Japanese kappa character is a creature in Japanese folklore who loves cucumbers, which explains why this dish is called kappa maki!
      • Soy sauce or vegan mayo: Condiments often served alongside sushi rolls for dipping, adding additional flavor and richness to these cucumber rolls!
      all labeled ingredients for kappa maki roll on a white marble

      What Kind of Cucumber Can I Use?

      The most commonly used cucumber for kappa maki is the Japanese cucumber, also known as kyuri in Japanese. Japanese cucumbers are slender, seedless, and have a crisp texture, making them perfect for these kappa sushi rolls.

      If you can’t find Japanese cucumbers, you can also use English cucumbers (the common cucumber you would see in supermarkets). English cucumbers, also known as hothouse cucumbers, are longer and have thin skin with minimal seeds. Another good option is Persian cucumbers. They are smaller than English cucumbers but have similar flavor and texture profiles.

      In general, it’s best to choose cucumbers that are firm, fresh, and have a mild flavor. Avoid cucumbers that are overripe, wrinkled, or have a bitter taste. Regardless of the specific type you choose, removing the seedy and watery part of the cucumber before slicing it for the kappa maki will help maintain the roll’s texture and prevent it from becoming too watery!

      a plate full of cucumber sushi rolls from above

      Step-by-step Instructions

      Cook the sushi rice: Cook the brown rice and sushi rice according to the package instructions or using a rice cooker.

      Here in the Netherlands, brown rice is cooked completely in just 10 minutes so I just mix both the brown rice and sushi rice in the same pot. If they have different cooking times, make sure you cook them separately.

      Prepare the rice seasoning: Combine the rice vinegar, sugar, and salt. Whisk or stir until they are somewhat dissolved. If needed, heat the mixture in the microwave (in 10-15 seconds increments) or on low heat until mostly dissolved.

      Slice the cucumber: Cut the cucumber into long, thin strips, removing the seedy and watery part. You don’t want to use the seeds because the moisture can make your kappa maki soggy.

      Season and cool the rice: Spread the cooked rice on a sheet pan or large plate. Drizzle the rice vinegar mixture over the rice and use a rice spoon or spatula to fold and mix well, ensuring each grain is coated. Allow the seasoned rice to cool for 10-15 minutes.

      sushi rice after mixing with rice vinegar solution

      Assemble: Place a bamboo sushi mat on a clean surface, with the knots of the strings on the upper side. Then place a nori sheet on top, shiny side down. Spread the rice evenly over the nori, leaving about 1 inch (2.5 cm) of space at the top. Be sure to add spread the rice on both the left and right sides too. Lay a cucumber strip horizontally about 1 inch (2.5 cm) from the bottom.

      Roll: Lift the lower end of the bamboo mat with your thumbs and gently press the cucumber to keep it in place. Then tightly roll the sushi up, bit by bit. Massage the sushi roll with your fingers to ensure the rice sticks together.

      Seal: Continue rolling until the entire sheet is rolled up, and press gently to seal the roll. If needed, moisten the top border of the nori sheet with a wet finger to help it stick together.

      Slice: Using a sharp knife, slice the roll into 8 to 10 pieces per roll. You might want to wet the knife with water between each cut to prevent sticking.

      Serve and enjoy: Arrange the cucumber maki pieces on a plate, serve with soy sauce, this 3-minute healthy vegan mayonnaise, wasabi, or other desired condiments, and enjoy your delicious homemade kappa maki!

      Serving Suggestions

      Serve soy sauce or tamari (for a gluten-free option) alongside the cucumber roll sushi for dipping. You can also provide pickled ginger and wasabi paste for those who enjoy a bit of extra flavor and heat.

      For bolder, less traditional dipping sauce, experiment serving with vegan mayo. Maybe make some kimchi mayo/aioli, sriracha mayo, wasabi mayo, or lemony mayo to accompany this dish! You can even try using truffle mayo since this dish does not have an overpowering flavor!

      I also love making sushi for gatherings and parties! Gather your friends and family so everyone can get their hands on rolling sushi!

      two square plates of cucumber rolls with two chopsticks

      Storage and Meal Prep Instructions

      Storage: This cucumber sushi roll is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours. Keep in mind that the texture and quality of the sushi may slightly change upon refrigeration. So definitely aim to consume it within 12 hours for optimal taste and texture!

      Meal prep: Since this cucumber sushi is pretty simple, it is a great option for meal prep. Just make sure that you only roll your sushi just before you want to eat them.

      So batch-cook your sushi rice and prepare your cucumbers and store them in an airtight container in the refrigerator for up to 3 days. But only roll your sushi in the morning of the day you want to eat them!

      nine kappa maki rolls on a grey square plate

      FAQ

      Can I only use sushi rice and not brown rice too?

      Yes, you can. I just added brown rice into the mix to add more fiber and protein to the recipe.

      How about just using brown rice and not sushi rice?

      Brown rice is not naturally sticky so doing this will make rolling the sushi harder. If you are not used to rolling sushi, I do NOT recommend this.

      However, if you have successfully rolled sushi a couple of times, feel free to do this to experiment!

      Can I use regular white rice instead of sushi rice?

      No, please do not substitute the sushi rice. Sushi rice is a special type of short-grained rice which is stickier than other medium-grain and long-grain varieties. This is important so your sushi will hold its shape.

      You can get sushi rice in most Asian supermarkets.

      Can I substitute the rice vinegar with another type of vinegar?

      I haven’t tried this substitution but in a pinch, I think it will work. However, be aware that there might be a tinge of another flavor (such as a tinge of apple when you substitute it with apple cider vinegar).

      White vinegar tends to have a sharper taste, so consider diluting it with water (2 parts white vinegar to 1 part water) to mellow the flavor.

      Is kappa maki vegan?

      Yes, kappa maki is vegan by default as we only use rice, nori sheet (seaweed), and cucumbers.

      Do I have to peel the cucumber skin?

      Nope, that’s not necessary since the skin is thin enough and it adds a nice pop of color!

      I’ve seen people rubbing the cucumbers with salt. Do I need to do that?

      Rubbing cucumber skin with salt is said to remove bitterness and smoothen their skin. To be honest, I don’t think it’s worth the effort to do it since I don’t find cucumber bitter so I don’t do that in this recipe.

      But of course, feel free to do so if you’d like to see for yourself if the trick works!

      Can I make the rolls ahead of time and store them for later?

      Yes, you can make the kappa rolls ahead of time and store them in the refrigerator for a few hours (2-3 hours) before serving. However, it’s best to consume them as fresh as possible to retain the freshness and texture of the ingredients.

      close up of kappa maki held by chopsticks from the right with white background

      Want More Sushi Recipes?

      Lucky you because I happen to have a few sushi recipes here on my blog! Try some of these:

      A fan of sushi but don’t have a sushi mat / don’t want to spend your time rolling sushi? I gotcha 😉 Try this Rainbow Poke Bowl recipe instead, which I often say is a deconstructed sushi bowl! And if you just want a quick tofu recipe, check out my 5-Minute Marinated Tofu recipe which has been a favorite of mine due to its simplicity and rich flavor!

      And if you’re looking for drinks to pair this with, check out this super pretty 5-Minute Strawberry Oat Milk recipe!

      a kappa maki held by chopsticks from the right
      Print Recipe
      5 from 2 votes

      Kappa Maki

      This simple 6-ingredient maki recipe means restaurant-worthy (but healthy) sushi in no time. Get ready to impress with this simple & fresh creation!
      Cook Time30 minutes
      Cooling Down Time15 minutes
      Total Time45 minutes
      Course: Appetizer, Main Course, Side Dish
      Cuisine: Asian, Japanese
      Keyword: kappa maki
      Servings: 7 rolls
      Calories: 137kcal

      Ingredients

      • ½ cup brown rice uncooked (105 grams)
      • ½ cup sushi rice (110 grams) white, short-grained rice uncooked
      • 1.5 cups water or according to package instructions
      • ¼ cup rice vinegar (60ml), see notes for substitutes
      • 2 Tablespoons sugar (30 grams), see notes for substitutes
      • 1 teaspoon salt (5 grams)
      • 1 large cucumber
      • 3.5 nori sheets cut into half each (so into 7 pieces)

      For Serving

      • soy sauce or vegan mayo
      • (optional) pickled ginger and wasabi

      Instructions

      Preparation

      • Cook the rice: Cook the rice according to the package instructions or using a rice cooker. Once cooked, let the rice cool slightly.
      • Prepare the rice seasoning: Combine the rice vinegar, sugar, and salt. Use a whisk or fork to mix them evenly until they are somewhat dissolved.
        If they are not dissolving, microwave in 10-15 seconds increment. Or heat them in a small saucepan on low heat, just until they’re mostly dissolved for about 2-3 minutes.
      • Prepare the cucumber: Cut the cucumber into half lengthwise. Using a spoon, remove the seedy and watery part. Then slice lengthwise into long strips of about 1 cm in width each.
      • Season the rice: Your rice is probably ready by now. Spread on a sheet pan or a large plate, then drizzle the rice vinegar mixture over. Using a rice spoon or a spatula, fold and mix well, ensuring that each grain is coated with the seasoning. Be careful not to mash the rice.
      • Let the rice cool down: Allow the seasoned rice to cool down for about 10-15 minutes. Do NOT skip this step since this will make the rice sticky so it will be easier for you to roll your sushi later!

      Rolling Time!

      • Spread the rice: After your rice cools down, lay a bamboo sushi mat on a clean surface and place a sheet of nori on top of it, shiny side down. Use a (rice) spoon to spread the rice evenly over the nori sheet. Make sure that the rice covers both the left and right side while leaving about 1 inch (2.5 cm) of space at the top.
      • Add the cucumber: Place one cucumber strip horizontally on the rice, about 1 inch (2.5cm) from the bottom.
      • Roll: With your thumbs lifting the lower mat, and your other gently pressing the cucumber tightly roll the bamboo mat up bit by bit. So first make sure that the bottom part of the rice covers the cucumber, then gently press the sushi mat with your fingers (as if you’re massaging the sushi) to ensure that sushi rice won’t fall off later on when cutting the sushi.
      • Repeat and seal: Repeat the rolling and ‘massaging’. Then moisten the top border of the nori sheet with a wet finger to help it stick together.
      • Slice the rolls: Using a sharp knife, slice each roll in the middle into two. Then repeat until you get 8 pieces of maki sushi. You might want to wet the knife with water between each cut to prevent sticking.
      • Serve: Arrange the maki roll on a serving platter. Serve with soy sauce (or vegan mayo), and the optional pickled ginger plus wasabi paste.

      Notes

      Ingredients Notes:
      • Brown rice: Feel free to use only white short-grained sushi rice if you prefer the traditional method. However, keep in mind that this will result in a lower fiber and protein content compared to using a combination of brown and white rice.
      • Rice vinegar: Substitute by diluting white vinegar with water (using a ratio of 2 parts vinegar to 1 part water). Just be aware that using other clear vinegars may introduce a subtle flavor, such as the apple-like aroma that comes with apple cider vinegar.
      • Sugar: If you’re out of sugar, you can use any flavorless sweetener as a substitute. However, be mindful that sweeteners with distinct flavors like honey or maple syrup will slightly alter the taste of the rice. For example, maple syrup will bring a hint of mapley flavor.
      Storage and Meal Prep Notes:
      • Storage: This cucumber sushi roll is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours. 
      • Meal prep: You can batch-cook your sushi rice and prepare your cucumbers, then store them in an airtight container in the refrigerator for up to 3 days. But remember to only roll your sushi in the morning of the day you want to eat them!
      Equipment Notes:
      • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.
      Other Notes:
      • The calorie information is per roll. Seven rolls of kappa maki would be enough for 2-3 people, depending on the portion.

      Read More

      Umeshiso Roll

      Super easy Umeshiso Roll combining tangy pickled plums and aromatic shiso leaves to get you rolling your homemade sushi successfully ASAP!

      chopsticks holding umeshiso sushi from the right

      In this post you’ll learn:

      Why You Will Love This Recipe

      • A delicious healthy vegan option packed with nutritious ingredients, making them a guilt-free and flavorful choice.
      • This recipe is beginner-friendly, providing step-by-step instructions that will have you rolling like a pro in no time.
      • Whether you’re packing them for lunch or taking them on a picnic, these rolls are conveniently portable and make for a satisfying meal wherever you are!
      • Forget the sushi restaurants – with this recipe, you can create your own restaurant-quality rolls at home without breaking the bank.
      • Feel Good, Eat Good. By making these ume shisho maki rolls, you’re not only treating your taste buds but also nourishing your body with wholesome ingredients. Win-win! 🏆
      • Embark on a culinary adventure with these ume shiso rolls which would make you feel like you’re traveling to Japan 🎌 (well, sorta…), and have fun exploring the world of vegan sushi!

      What is a Umeshiso Roll?

      The term Umeshiso Roll can be broken down into ume shiso roll. “Ume” comes from “umeboshi”, a Japanese pickled, salted, and fermented apricots/plums. “Shiso” is a type of Japanese herby leaf. And when you have both “umeboshi” and “shiso” leaves in sushi, you get this ume shiso roll!

      What does Ume Shiso taste like?

      Ume Shiso tastes refreshing as the sharp, salty, and sour flavor of umeboshi is combined with the minty, citrusy freshness, and slight sweetness of shiso leaves.

      Definitely a must-try combination since this combination is also often found in Japanese seasoned rice recipes!🍚 But when you make it at home, definitely be careful not to put too much umeboshi since it has a strong flavor. Remember that a little goes a long way!

      three square plates of umeshiso rolls

      What is Umeboshi Exactly?

      Ume” or “umeboshi” is a traditional Japanese delicacy of pickled and fermented apricots or plums. Botanically, they come from an apricot tree (prunus mume) but they are often referred to as plums. However, they are different from the common plums and apricots you usually find in supermarkets. The raw ume plums are yellow or green in color, but red shiso leaves (see below for a more detailed explanation) are usually added which changes the color of these apricots/plums to reddish.

      These umeboshi taste very salty and sour, so a little goes a long way. They are often used as a filling for onigiri rice balls or served with rice in bento boxes.

      You can find ume in Asian or Japanese supermarkets, or get them online. If you can’t find them, you can substitute them with Neri Ume (Japanese umeboshi paste). However, note that Neri Ume usually contains artificial flavorings, added sugar, and thickeners.

      What are Shiso Leaves?

      Shiso leaves, also known as perilla leaves or ooba, are a type of herb that is very popular in Japanese cuisine, although it is also often used in Korean and Vietnamese cuisines. The leaves are vibrant green or purple, with a slightly fuzzy texture and serrated edges. Shiso leaves have a distinct aroma and flavor, often described as a combination of mint, basil, and citrus.

      They add a refreshing and aromatic element to dishes and are commonly used as a garnish, in sushi or sashimi, or incorporated into salads, stir-fries, and pickles. Red shiso leaves are also used in making umeboshi (yes, the same pickled plums we were talking about), where they are layered between the salted plums to enhance their flavor and color.

      You can find these leaves in Asian or Japanese grocery stores. If you are into gardening, you can also plant one in your garden since I read that they are actually quite easy to grow!👩‍🌾

      chopsticks holding umeshiso roll from above

      Ingredients

      • Regular sushi rice: The traditional, classic short-grained rice essential to any sushi recipes. This is the ingredient that makes sure that your rice sticks together well.
      • Brown rice: A healthier alternative to white rice, adding a nutty flavor and extra fiber and protein to the rolls.
      • Rice vinegar: A key ingredient that adds a tangy flavor to your sushi rice.
      • Sugar: Provides a touch of sweetness to balance the flavors in the rice.
      • Salt: Enhances the overall taste of the rice and brings out its natural flavors.

      And now the fillings!

      • Umeboshi or ume: Japanese pickled plums that are intensely sour and salty, adding a unique and tangy flavor to the rolls.
      • Shiso leaves: Also known as perilla or ooba leaves, these aromatic and refreshing herbs impart a minty, basil-like taste to the rolls.
      • Nori sheets: Thin seaweed sheets used as the outer wrapping for the sushi rolls, providing a delicate umami flavor.
      • White sesame seeds (optional): Adds a subtle nutty flavor and crunchy texture to the rolls.
      • Avocado (optional): Sliced avocado can be added for a creamy and buttery element to complement the other flavors.

      Note that I did not use avocado and sesame seeds in the pictures for the blog since I want the pictures to look as simple as the recipe actually is. However, I have tested the recipe using these two ingredients so if you would like to add them, rest assured that they pair well!

      raw ingredients of umeshiso roll in small bowls with labels

      Step-by-step Instructions

      Cook the rice: Combine sushi rice, brown rice, and water in a saucepan. Simmer until cooked.

      Prepare rice vinegar mixture: Mix rice vinegar, sugar, and salt until dissolved.

      stirred up rice vinegar mixture for sushi

      Prepare fillings: Cut out the shiso leaf stems. Slice the avocado, if using.

      Season the rice: Let the cooked rice steam, then transfer to a tray and flatten. Pour the rice vinegar mixture over the rice and mix until coated. Allow to cool.

      sushi rice after being seasoned with a spoon on the right

      Assembly time: Place nori on a sushi mat, spread rice, and then shiso leaves, umeboshi, and optional avocado. One roll should contain 3 shiso leaves and 1 to 1.5 pickled plum. Be careful not to put too much pickled plum as that could overpower the taste of the sushi very quickly! Remember that it’s better to have too few umeboshi than too many!

      Roll the sushi: Roll tightly and seal with a bit of water (using a wet finger to brush it) if needed.

      Slice and serve: Cut rolls into bite-sized pieces. Serve on its own, or with some mayo for a twist.

      Serving Suggestions

      Serve these ume shiso sushi rolls immediately for the best, most fresh flavor. I usually serve them plain without soy sauce since the umeboshi already has quite a strong flavor.

      However, if you’d still like to pair it with a dipping sauce, it pairs well with my 3-minute oil-free mayonnaise. You can also add sesame seeds or additional shiso leaves for garnish to make it even more visually appealing!

      For some sweet pairings, check out my Green Tea Mochi Ice Cream for matcha-flavored dessert. Or my Nutella Mochi Daifuku Balls which can easily be made sugar-free using my Homemade Vegan Nutella!

      And if you’re looking for the perfect occasion to make this recipe, I can recommend this for parties, picnics, or lunchboxes. They are great finger food that is also packable in lunchboxes, making them an easy, portable option to enjoy both good weather and good food with your loved ones!🌞💖

      Storage and Meal Prep Instructions

      Storage: Ume shiso rolls are best enjoyed fresh, or for a maximum of 2 hours. The shisho leaves wilt quickly once rolled up in the sushi, which is a pity given that they are quite hard to find and expensive. So this is definitely one of those recipes that you want to consume as soon as possible.

      Meal prep: To meal prep, prepare the seasoned rice and the fillings (such as mincing the umeboshi and preparing the shiso leaves) ahead of time. Store them separately in the refrigerator in airtight containers until ready to use, for a maximum of 4 days.

      When you’re ready to assemble the rolls, follow the rolling instructions. You definitely only want to roll your sushi just before you consume them so they can stay as fresh as possible!

      two chopsticks grabbing umeshiso sushi from the corners

      FAQ

      Where can I find Umeboshi and Shiso leaves?

      You can find both ingredients in your Japanese or Asian grocery stores. Getting them from an online store is also an option if your local Asian grocery stores don’t sell them. However, note that the shiso leaves might be pricey since they have to be kept fresh.

      Another option to get shiso leaves is to plant them in your garden since they are quite easy to plant!

      Can I substitute the umeboshi?

      If you cannot find umeboshi, you can opt for Neri Ume, which is umeboshi in a paste form. Note that they often contain additional sugar, thickeners, and preservatives so if you don’t want them, try searching for umeboshi online.

      Can I substitute the shiso leaves?

      It’s actually very hard to substitute shiso leaves so I do not recommend doing so.

      nine umeshiso sushi with a chopstick on the bottom right

      Looking for More Vegan Sushi Ideas?

      For more vegan sushi recipes, check out my maki roll recipes such as this Kappa Maki (cucumber roll) recipe or this Shiitake Roll recipe. If you are a fan of fermented food, this Natto Maki (fermented soybeans roll) recipe, or this Korean Kimchi Sushi (fermented cabbage) recipe might be your next favorite recipe!

      Speaking of Korea, check out this super pretty 5-Minute Korean Strawberry Oat Milk recipe to pair your sushi with! And if you don’t want to bother with rolling your sushi, check out this deconstructed sushi recipe aka Rainbow Poke Bowl. P.S. It uses my super flavorful 5-Minute Marinated Tofu recipe that’s always in rotation for lunches and dinners!

      Want to go even further on your culinary adventure and try an authentic recipe from Southeast Asia? Check out my Jackfruit Rendang recipe where I veganize my mum’s rendang recipe (Indonesian curry-like dish, traditionally made with beef). Or if you’re a fan of tempeh (or if you would like to try another fermented soybean recipe), check out my version of this Indonesian Sticky Tempeh recipe.

      Or maybe you want to go to the Middle East instead? Then check out this 5-minute Hummus Recipe that’s just way better than store-bought hummus!

      And if you want to have a taste of what British breakfast could look like, check out this 5-Minute Overnight Weetabix Cheesecake recipe that has both Biscoff and berries variation!

      chopsticks holding umeshiso sushi from the right
      Print Recipe
      5 from 1 vote

      Umeshiso Roll

      Super easy Umeshiso Roll combining tangy pickled plums and aromatic shiso leaves to get you rolling your homemade sushi successfully ASAP!
      Cook Time25 minutes
      Cooling Down Time15 minutes
      Total Time40 minutes
      Course: Appetizer, Main Course, Side Dish, Snack
      Cuisine: Asian, Japanese
      Keyword: umeshiso roll
      Servings: 2 servings
      Calories: 554kcal

      Ingredients

      Sushi Rice

      • ½ cup white short-grained sushi rice 110 grams uncooked
      • ½ cup brown rice 105 grams uncooked, feel free to sub with regular sushi rice as above for a more traditional recipe
      • 1.5 cups water or according to package instructions
      • ¼ cup rice vinegar 60ml (see notes for substitutes)
      • 2 Tablespoons sugar 30 grams (see notes for substitutes)
      • 1 teaspoon salt 5 grams

      Fillings

      • 35 grams umeboshi Japanese pickled plums, 12 pieces
      • 24 shiso leaves perilla or ooba leaves
      • 4 nori sheets cut into halves to make 8 sheets

      (Optional) More Fillings

      • 2 Tablespoons white sesame seeds optional
      • 1 medium avocado sliced optional
      • vegan mayonnaise for serving

      Instructions

      Cook the rice and prepare rice vinegar mixture

      • In a medium pot or saucepan, add the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once boiling, turn the heat to low and simmer for 10-15 minutes, or according to package instructions.
      • While the rice is cooking, whisk in the rice vinegar, sugar, and salt until they are mostly dissolved. If there are clumps, microwave in 10-15 second increments. Another option is to bring them on low heat on the stove, but note that you don’t want them to be boiling.

      Prepare your fillings

      • Remove the tough stems of the shiso leaves.

      Mix rice with the sushi rice seasoning

      • The rice should be done by now. Cover the pot or saucepan with a lid to let the rice steam, for about 5 minutes.
      • Transfer rice to a large plate/dish or baking sheet and gently flatten out the rice. If your plate/dish/baking sheet is metallic, layer with some baking paper so the metallic flavor won’t mess with the acid from the rice vinegar. Note that this step is important to get a sticky but fluffy sushi rice so please do NOT skip this step.
      • Pour the rice vinegar mixture over the rice. Then mix evenly using a rice spoon or spatula. You would want to mix them using a ‘slicing’ motion until all grains of rice are coated with the rice seasoning, for about 2-3 minutes.
      • Now let the rice to cool down for about 10-15 minutes.

      Roll, roll, roll!

      • Once the rice cools, place half a nori sheet with its shiny side down on the sushi mat.
      • Spread the rice evenly on the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. The more traditional way is to use your hands to do this but I prefer just using (rice) spoon.
      • Fold three shiso leaves, each into half lengthwise, then place them about an inch (2.5cm) from the bottom. Then take out the pit of your umeboshi plum. Tear out each plum into 4-5 parts, then spread them on top of your shiso leaves in a horizontal line. One sushi roll should use 3 shiso leaves and 1 to 1.5 plums.
        Be careful not to put too much umeboshi since they have a strong taste and can overpower the recipe that way. Remember that it's better to have too few than too many umeboshi!
      • (Optional) If you are using avocado, add it on top of the umeboshi. Also sprinkle your sesame seeds over the sushi rice now, if using.
      • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by brushing the top edge of the nori using a damp finger (wet, but not dripping with water).
      • Repeat the process with the remaining nori sheets, sushi rice, and vegetables.
      • Then slice them into bite-sized pieces, about 8 pieces per roll. It's easiest to first slice the roll into two halves, then continue slicing each piece into two (see process shots above in the post).
      • Serve the Umeboshi Sushi on its own, with vegan mayo, or soy sauce for dipping!

      Notes

      Ingredients Notes:
      • Brown rice: You can also use only white short-grained sushi rice instead of combining it with brown rice. This is the traditional method but will result in lower fiber and protein content.
      • Rice vinegar: Diluted white vinegar (2 parts white vinegar to 1 part water) can be used as a substitute. Other clear vinegars may impart a subtle flavor, such as an apple-like aroma with apple cider vinegar so proceed at your discretion.
      • Sugar: You can substitute with any flavorless sweetener of your choice. Note that sweeteners with intrinsic flavors like honey or maple syrup will slightly alter the taste of the rice (e.g., honey’s taste or maple syrup’s mapley flavor), so keep that in mind when using them.
      • Vegan mayo: Make your own oil-free vegan mayonnaise using my 3-Minute Oil-free Mayonnaise recipe!
      • Avocado and sesame seeds: I did not use avocado and sesame seeds in the pictures for the blog since I want to keep it as simple as possible. However, I have tested the recipe using these two ingredients so if you would like to add them, rest assured that they pair well with the umeboshi and shiso leaves!
       
      Storage and Meal Prep Notes:
      • It is best to consume these umeshiso rolls fresh, or at least within 2 hours.
      • If you want to meal prep, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them. This way, the shiso leaves and nori sheets would stay as fresh as possible.
       
      Equipment Notes:
      • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.

      Read More

      Shiitake Roll

      Umami-packed shiitake roll that is also healthy, thanks to the brown rice added. Step-by-step photos are included, making it a beginner-friendly recipe!

      close up of shiitake roll after being dipped into soy sauce

      In this post you’ll learn:

      Why You Will Love This Recipe

      • Easy and approachable: Perfect for those who are new to cooking, this recipe provides simple step-by-step instructions to create delicious shiitake rolls.
      • Healthy and vegan-friendly: Packed with nutritious ingredients like shiitake mushrooms and optional spinach, these rolls cater to individuals seeking a healthy and plant-based meal option.
      • Bursting with flavor: The combination of savory shiitake mushrooms, tangy rice vinegar, and a hint of soy sauce creates a burst of umami flavors that will leave your taste buds craving more.
      • Customizable fillings: Whether you prefer adding vibrant spinach or creamy avocado, this recipe allows you to personalize your shiitake mushroom rolls with additional fillings to suit your taste and preferences.
      • Delicious: Make your own homemade mushroom maki rolls that rival your favorite restaurant’s offerings.
      • Super fun to make: Well, alright, you might end up with them falling apart on your first try but hey I’ve also seen a lot of people getting them right on their first try! And trust me, once you got it right, you will just absolutely love making this recipe over and over again!
      dipping the shiitake roll into soy sauce

      Ingredients

      For the Sushi Rice

      • White short-grained sushi rice: A type of rice commonly and traditionally used in sushi preparation, known for its sticky texture.
      • Brown rice: A whole grain rice option that adds a nutty flavor and additional fiber and protein to the shiitake mushroom sushi rolls.
      • Rice vinegar: The classic vinegar used in sushi rice seasoning.
      • Sugar: Adds sweetness to the sushi rice and helps balance the flavors.
      • Salt: A natural flavor enhancer which also rounds off the rice seasoning mixture well!

      For the Vegetables

      • Olive oil: Used for cooking the shiitake mushrooms, adding a light flavor.
      • Shiitake: Sliced mushrooms that provide a meaty texture and earthy flavor. Both fresh and dry work well in this recipe!
      • Soy sauce: I just love the mushroom + soy sauce combination! So sauce adds both savory and umami flavors.
      • Nori sheets: Dried seaweed sheets to wrap the sushi roll.
      • (Optional) Spinach: Leafy green vegetable that can be added as a filling, adding freshness and color.
      • (Optional) Avocado: Sliced avocado, if used, provides a creamy and buttery element to the roll which will make everyone want to grab an extra sushi!
      • (Optional) Sesame oil: A flavorful oil that can be added for extra aroma.
      • Soy sauce or vegan mayo: Soy sauce is the classic condiment, while vegan mayo provides a more modern twist to serve the shiitake sushi roll with.
      labelled raw ingredients of shiitake roll recipe on a white marble

      What is Shiitake Made Of?

      Shiitake is a type of mushroom that is made of the Lentinula edodes fungus. It is native to Japan, China, and Korea and it is known for its meaty texture and earthy flavor.

      What is the Flavor of Shiitake?

      Shiitake has a rich and savory flavor with umami notes, often described as meaty, smoky, and slightly nutty. It adds so much flavor to any dish, which is the reason why I love using them in cooking!

      Why is Shiitake So Expensive?

      Shiitake mushrooms are more expensive compared to other mushrooms due to factors such as their longer growing time, labor-intensive cultivation process, high demand, and low supply. For instance, they need to grow on wood whereas button mushrooms grow in composted manure.

      close up of shiitake sushi rolls

      Step-by-step Instructions

      Step 1: Cook the Rice

      In a medium saucepan, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer simmer for 10-15 minutes, or according to package instructions.

      Or if you have a rice cooker, of course, you can always use it at this step.

      As the rice cooks, mix the rice vinegar, sugar, and salt until they are somewhat dissolved. If there are clumps, microwave in 10-15 second increments.

      Step 2: Cook the Shiitake

      Pan-fry your sliced shiitake mushrooms and cook for 5-7 minutes until the mushrooms shrink and turn darker brown.

      Stir in the soy sauce and cook for another 1-2 minutes until the mushrooms are well coated. If you have sesame oil, add them now so it makes your mushroom extra fragrant.

      Step 3: Mix Rice with the Rice Vinegar Mixture

      Now your rice should also be done. Cover the saucepan with a lid to let the cooked rice steam for about 5 minutes.

      Transfer rice to a baking sheet or a large plate and gently flatten out the rice. This is important to get sticky but fluffy sushi rice.
      Pour the rice vinegar mixture over the rice. Then use a rice spoon or spatula to mix it evenly. Continue mixing in a ‘slicing’ motion until all grains of rice are coated with the rice seasoning.

      Allow the rice to cool down for about 10-15 minutes. You can also use a fan to speed up the process.

      Step 4: Roll and Serve!

      Now gather up all your friends, family, and whoever you want to invite to the sushi party!

      Place a nori sheet on the sushi mat with the shiny side of the nori facing down. Spread the rice over the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. You can use your hands to do this the more traditional way, or use a (rice) spoon.

      (Optional) If you are using more fillings, add the spinach and sliced avocado, about an inch (2.5cm) from the bottom. Next, add the shiitake on top of the other vegetables.

      Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. It’s kind of as if you’re giving it some massage. If needed, seal the roll by moistening the edge of the nori with a bit of water.

      Repeat the process with the remaining ingredients. Once you’ve rolled all the sushi, slice them into bite-sized pieces, about 8 pieces per roll. Serve the Shiitake Rolls with soy sauce or vegan mayo for dipping!

      How to Roll Nori Sheets?

      Place a nori sheet on a clean surface with the shiny side down. Then spread the sushi rice evenly over it, leaving some space at the top but making sure that the sides are filled. Add your desired fillings, then use a sushi mat or your hands to tightly roll the nori sheet, applying gentle pressure to create a compact roll. Then cut them into bite-sized pieces and you’re done!

      Can You Make Sushi Without the Roller?

      Yes, you can make sushi without a roller. Simply place the nori sheet on a clean and thick kitchen towel, spread the rice and fillings evenly, then tightly roll the nori using your hands, applying pressure to ensure a secure and compact roll. It may take some practice, but it’s also doable without a special sushi mat!

      And in case you’re not up to experimenting with this, you can always just make a deconstructed sushi aka Poke Bowl instead! The same ingredients, the same deliciousness, but without the hassle (or should I say, fun??) of having to roll the sushi!😋

      a plate of nine shiitake sushi rolls with chopsticks

      Serving Suggestions

      Here are some fun ideas to serve your shiitake rolls with!

      Garnish with spring onion and sesame seeds. Sprinkle them over the shiitake rolls for added visual appeal and a burst of flavors. The green freshness of the spring onion and the nuttiness of sesame seeds complement the roll nicely. You can also choose to mix them in as the fillings.

      For the dipping, serve with soy sauce or this 3-minute oil-free mayo. You can also customize your mayo and make flavors such as this Kimchi Aioli or Gochujang Aioli. Want more inspiration? You can try sriracha mayonnaise or even wasabi mayonnaise. To make it even more complete, serve it with pickled ginger so you have that restaurant-like experience with this sushi!

      I also love to make a sushi party out of it!🥳 Sushi is such a versatile recipe and you can include so many options as the fillings! How about also making other sushi recipes such as this Kimchi Sushi, Natto Rolls, Umeshiso Roll (Japanese pickled plums and shiso leaves sushi), or Kappa Maki (Cucumber Rolls)?

      And pair it with this super pretty 5-Minute Strawberry Oat Milk to impress your guests!

      Storage and Meal Prep Instructions

      Storage: It is best to consume these shiitake sushi fresh, or at least within 24 hours.

      Meal prep: If you want to meal prep though, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them.

      one shiitake roll close up with eight other rolls in the background

      FAQ

      How do you rehydrate dried shiitake mushrooms?

      To rehydrate dried shiitake mushrooms, place them in a bowl of water and let them soak for about 10-15 minutes until they become soft and pliable. Note that this only applies to sliced dried mushrooms.

      For whole mushrooms, you would need at least 2 hours of soaking to rehydrate them fully. And afterwards, I would advise you to boil them for about 30 minutes because otherwise, the stems will still be hard.

      Is it okay to eat the stems of shiitake mushrooms?

      Yes, it is safe and perfectly fine to eat the stems of shiitake mushrooms! They are edible and have a similar texture and flavor to the caps, although they may be slightly tougher.

      Can you eat shiitake mushrooms raw?

      While shiitake mushrooms are commonly cooked before consuming, it is safe to eat them raw!

      Is it safe to eat shiitake mushrooms every day?

      Shiitake mushrooms are generally safe to eat every day as part of a balanced diet. They offer various nutritional benefits and are enjoyed regularly in many cuisines.

      However, individual dietary needs and preferences may vary, so it’s always good to consult with a healthcare professional if you have any concerns!

      Do shiitake mushrooms grow wild?

      Yes, shiitake mushrooms do grow in the wild, particularly in East Asia where it is native. However, commercially cultivated shiitake mushrooms are more commonly available in markets and grocery stores due to controlled growing conditions and consistent quality.

      close up of shiitake roll held by chopsticks from the right

      Want More Recipes Like These?

      Check out my other vegan sushi recipes below!

      Don’t want to bother with rolling? Try this deconstructed sushi aka Rainbow Poke Bowl recipe!

      A fan of mushrooms? Check out this 4-ingredient Caramelized Mushrooms and Onions recipe.

      Have an adventurous palate? Then check out my Authentic Vegan Rendang (Indonesian Curry-like Dish) recipe and this Indonesian Sticky Tempeh recipe!

      close up of shiitake roll after being dipped into soy sauce
      Print Recipe
      5 from 2 votes

      Shiitake Roll

      Umami-packed shiitake roll that is also healthy, thanks to the brown rice added. Step-by-step photos are included, making it a beginner-friendly recipe!
      Cook Time35 minutes
      Cooling Down Time15 minutes
      Total Time50 minutes
      Course: Appetizer, Main Course, Side Dish
      Cuisine: Asian, Japanese
      Keyword: shiitake roll
      Servings: 2 people
      Calories: 515kcal

      Ingredients

      Sushi Rice

      • ½ cup white short-grained sushi rice (110 grams) uncooked
      • ½ cup brown rice (105 grams) uncooked, feel free to sub with regular sushi rice for a more traditional recipe
      • 1.5 cups water or according to package instructions
      • ¼ cup rice vinegar (60ml) see notes for substitutes
      • 2 Tablespoons sugar (30 grams) see notes for substitutes
      • 1 teaspoon salt (5 grams)

      Fillings

      • ½ tsp olive oil for cooking
      • 150 grams shiitake sliced (5.3 oz) or sub with 30 grams dried shiitake, after being rehydrated (see the FAQ section above on how to rehydrate them)
      • 2 Tbsp soy sauce
      • ¼ teaspoon sesame oil (optional)
      • 4 nori sheets

      For More Fillings (Optional)

      • 1 cup spinach (optional) 30 grams
      • 1 medium avocado (optional) sliced

      For Serving

      • soy sauce or vegan mayo

      Instructions

      Cook the rice and prepare rice vinegar mixture

      • In a medium saucepan, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer simmer for 10-15 minutes, or according to package instructions.
      • As the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until they are somewhat dissolved. If there are clumps, microwave in 10-15 second increments.

      Cook your shiitake mushroom

      • Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add the shiitake mushrooms to the pan and cook for 5-7 minutes until the mushrooms shrink and turn darker brown.
      • Add the soy sauce, turn the heat to low, and stir for 1 more minute until the mushrooms are well coated. If you have sesame oil, add them now so it makes your mushroom extra fragrant.

      Mix rice with the sushi rice seasoning

      • Now your rice should also be done. Cover the saucepan with a lid to let the cooked rice steam for about 5 minutes.
      • Transfer rice to a baking sheet or a large plate and gently flatten out the rice. This is important to get sticky but fluffy sushi rice.
      • Pour the rice vinegar mixture over the rice. Then use a rice spoon or spatula to mix it evenly. Continue mixing in a ‘slicing’ motion until all grains of rice are coated with the rice seasoning.
      • Allow the rice to cool down for about 10-15 minutes. You can also use a fan to speed up the process.

      Roll, roll, roll!

      • Once the rice cools down, place a nori sheet on the sushi mat with the shiny side of the nori facing down.
      • Spread the rice evenly on the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. You can use your hands or a (rice) spoon.
      • (Optional) If you are using more fillings, add the spinach and sliced avocado, about an inch (2.5cm) from the bottom.
      • Next, add the shiitake on top of the other vegetables.
      • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by moistening the edge of the nori with a bit of water.
      • Repeat the process with the remaining nori sheets, sushi rice, and vegetables.
      • Once you’ve rolled all the sushi, slice them into bite-sized pieces, about 8 pieces per roll.
      • Serve the Shiitake Rolls with soy sauce or vegan mayo for dipping!

      Notes

      Ingredients Notes:
      • Brown rice: If desired, you can use only white short-grained sushi rice instead of combining it with brown rice. This is the traditional method but will result in lower fiber and protein content.
      • Rice vinegar: Diluted white vinegar (2 parts white vinegar to 1 part water) can be used as a substitute. Other clear vinegars may impart a subtle flavor, such as an apple-like aroma with apple cider vinegar.
      • Sugar: If you don’t have sugar, you can use any flavorless sweetener of your choice. However, sweeteners with intrinsic flavors like honey or maple syrup will slightly alter the taste of the rice (e.g., honey’s taste or maple syrup’s mapley flavor), so keep that in mind when using them.
       
      Storage and Meal Prep Notes:
      • It is best to consume these shiitake rolls fresh, or at least within 24 hours.
      • If you want to meal prep though, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them.
       
      Equipment Notes:
      • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.
       
      Other Notes:
      • The calorie calculation includes all the optional ingredients but excludes the dipping sauce.

      Read More

      Natto Rolls

      Get ready to roll with these delicious natto rolls! Our easy recipe (step-by-step photos included) will have you making this healthy Japanese delicacy in no time!

      natto roll on chopsticks being dipped into soy sauce

      In this post you’ll learn:

      Why You Will Love This Recipe

      • Packed with wholesome ingredients, this recipe offers a nutritious and satisfying option.
      • A flavorful and fulfilling sushi experience without any fish and animal products for all you vegetarians and vegans out there!
      • I’ve included step-by-step photos to make homemade sushi rolls a breeze, even if you’re a beginner!
      • Sticky rice, tangy rice vinegar, and savory natto create a one-of-a-kind taste experience, especially if you like natto like me!
      • Once you’ve mastered this recipe, you will never go back to eating sushi at restaurants anymore! Making sushi is very customizable so you can play with bold flavors and flavor combinations!

      What is a Natto Roll?

      A Natto Roll is a type of hosomaki which are sushi rolls filled with just one ingredient. It uses natto as the main filling. The natto maki roll is made by wrapping seasoned sushi rice and natto in a sheet of nori seaweed and rolling it into a cylindrical shape.

      What is Natto Made Of?

      Natto is made from fermented soybeans. The soybeans are first cooked, and then a specific bacteria called Bacillus subtilis natto is added to start the fermentation process. The fermentation creates a unique sticky/slimy texture and distinct flavor of natto.

      What is the Flavor of Natto?

      Natto has a strong and distinctive flavor. People often describe it as nutty, earthy, and slightly bitter. Some compare them to the taste of aged cheese. The Japanese usually eat natto with plain rice to mellow out this flavor. Some people find the taste to be an acquired one due to its unique and fermented characteristics, so I suggest you just try it for yourself!🙌

      a plate full of natto sushi taken at an angle

      Why is Natto So Good For You?

      Natto is a good source of plant-based protein, fiber, and vitamins like vitamin K and B complex vitamins. It also contains a natural enzyme called nattokinase, which may have potential cardiovascular benefits by promoting healthy blood circulation. Additionally, natto is rich in probiotics, which are beneficial bacteria that support gut health. In case you want to read more, check out this Healthline article about the health benefits of natto.

      So…with this nutrient-dense and gut-friendly food, plus this easy and tasty recipe, what else are you waiting for? Try this recipe now! 😉

      Ingredients

      For the rice

      • Sushi rice: The classic Japanese rice that is essential for making any sushi! They are naturally sticky which helps hold the shape of your natto sushi.
      • Brown rice: Adds a nutty flavor and a wholesome touch, though you can also skip this and substitute with only regular sushi rice for a more traditional approach.
      • Water: To cook the rice.
      • Rice vinegar: A key seasoning ingredient for the rice, adding that tanginess which is key in any sushi.
      • Sugar: Used in combination with rice vinegar, sugar balances the flavor profile of the rice, adding a touch of sweetness to complement the other ingredients.
      • Salt: Enhances the overall taste and brings out the flavors.

      And now for the filling and rolling!

      • Nori sheets: Thin seaweed sheets act as the wrapper for the sushi rolls, giving them a distinct taste.
      • Natto: The star ingredient! The fermented soybean product that I’m guessing is the reason why you’re here on this page 😉
      • Green onion or chives (optional): Chopped and mixed with the natto, these ingredients offer a fresh and aromatic element to the rolls.
      • Soy sauce or vegan mayo: Condiments that can be served alongside the natto rolls for dipping, adding additional layers of flavor and can be used according to personal preference.
      raw ingredients of natto rolls measured out with labels

      Step-by-step Instructions

      Cook the rice by combining sushi rice, brown rice, and water in a saucepan. Boil, then simmer until cooked. Let it steam for 10 minutes.

      While waiting for the rice to cook, mix rice vinegar, sugar, and salt to create the vinegar mixture. Microwave if needed to dissolve any clumps.

      Optional: Chop green onions or chives.

      Once your rice is cooked through, cover your saucepan with a lid to let it steam for 5 minutes.

      Transfer the cooked rice to a baking sheet. Then, pour the vinegar mixture over the rice and fold gently to coat every grain evenly. Yes, every grain. But don’t worry, this shouldn’t take more than 3 minutes!

      Now allow the rice to cool for 10-15 minutes. And no, please do NOT skip this step if you want to get nice sushi rolls!

      Place a nori sheet on a bamboo sushi mat with the shiny side down. Then spread rice evenly over it, leaving space at the top while making sure that both sides are covered well.

      Spread the natto horizontally, about an inch (2.5cm) from the bottom. Add the chopped green onions/chives now if using. Be careful not to add too much natto so the sushi can roll up nicely!

      Roll the sushi tightly using the mat, applying gentle pressure by pressing the sushi roll using the mat. Seal the roll with a bit of water if necessary.

      Repeat with the remaining ingredients.

      Use a sharp knife to slice the rolls into bite-sized pieces, approximately 6 pieces per roll.

      Serving Suggestions

      Garnish the plate with additional chopped green onions or chives for added freshness, or by sprinkling sesame seeds. Serve the Natto Sushi alongside small dipping bowls filled with soy sauce or vegan mayo for dipping so everyone can enjoy their dipping sauce of choice.

      You can also get creative with the dipping sauce by combining your 3-minute oil-free vegan mayo with other flavors such as sriracha mayo or wasabi mayo! Want some garlicky dipping sauce? Then check out my Gochujang Aioli and Kimchi Aioli recipes!

      This delightful and nutritious sushi can be enjoyed as a flavorful appetizer, a light lunch, or a fun addition to a sushi party. In that case, you can check my other easy maki sushi recipes such as this Kappa Maki (cucumber roll), Umeshiso Roll (Japanese pickled plum and shiso leaves roll), Shiitake Roll, and Brown Rice Kimchi Sushi recipes.

      It’s also super fun to let other people try natto for the first time and see their reaction!

      chopsticks holding a natto roll from the right

      Storage and Meal Prep Instructions

      Storage: For the best taste and experience, consume the natto sushi rolls fresh, or at least within 12 hours of preparation. If you are not consuming them directly, store them in the refrigerator.

      Meal prep: If you want to meal prep, prepare the sushi rice beforehand and refrigerate it for up to 4 days. Only when you’re ready to enjoy the sushi, assemble them by making the rolls. This way, you can have the convenience of prepped ingredients while still enjoying the optimal freshness of the sushi rolls. Win-win!🏆

      FAQ

      Can I use regular white rice instead of sushi rice and brown rice?

      Unlike sushi rice, regular white rice isn’t sticky. This means that your sushi might fall apart when you roll or slice them. Therefore, I do not recommend it.

      However, if you don’t really care about the shape of the sushi, but more about wanting to finish up your regular white rice because for example you’re going on a long vacation, then yes that will work. In this case, you might also opt to not roll the sushi at all and make something closer to a poke bowl instead.

      I don’t have rice vinegar on hand. Can I substitute it?

      You can substitute rice vinegar with diluted white vinegar (2 parts white vinegar to 1 part water).

      You can also use other types of clear vinegar. But note that you will taste a hint of flavor, such as that apple-like aroma if using apple cider vinegar.

      Is there a specific type of nori sheet I should look for?

      Look for nori sheets specifically labeled for sushi-making, as they are typically the ideal size and thickness for rolling sushi.

      What is the difference between Miso and Natto?

      Miso is a fermented soybean paste with a milder and smoother flavor, while natto is fermented soybeans known for their distinctive sticky and slimy texture with a strong taste.

      Miso is commonly used in soups, marinades, glazes, and dressings whereas natto is commonly enjoyed with rice.

      What dipping sauce would pair well with the Natto Rolls?

      Traditional options like soy sauce or a combination of soy sauce and wasabi make excellent dipping sauces to complement the flavors of Natto Rolls.

      If you want a more creamy dipping sauce, you can pair it with some vegan mayonnaise.

      Do I need a sushi mat or can I do this recipe without one?

      I myself have never tried making sushi without a sushi mat so I cannot advise this. You can find bamboo sushi mats in Asian supermarkets or online and they are quite cheap so I highly recommend just getting one for all your sushi adventures!

      Having said that, you might want to try rolling one using a thick kitchen towel. Note that this way, I cannot guarantee that the sushi will turn out well, especially if this is your first time making sushi rolls.

      a plate full of natto rolls from above

      Want More Recipes Like This?

      Check out this Healthy Brown Rice Kimchi Sushi or Shiitake Roll Sushi recipe! For simpler sushi recipes, check out these Kappa Maki or Umeshiso Roll recipes!

      Prefer deconstructed sushi instead? Check out this 30-minute Rainbow Poke Bowl recipe which uses this 5-Minute Easy Marinated Tofu and my 3-Minute Oil-free Mayonnaise recipe!

      If you’re a fan of fermented food, try my Indonesian Sticky Tempeh recipe.

      And if you love to try new food and vegetables, check out this comprehensive list of Black Vegetables and Pink Vegetables (including pictures!)

      chopsticks holding a natto roll from the right
      Print Recipe
      5 from 2 votes

      Natto Rolls

      Get ready to roll with these delicious natto rolls! Our easy recipe (step-by-step photos included) will have you making this umami-packed Japanese delicacy in no time!
      Cook Time30 minutes
      Cooling Down Time15 minutes
      Total Time45 minutes
      Course: Appetizer, Main Course, Side Dish, Snack
      Cuisine: Asian, Japanese
      Keyword: natto rolls
      Servings: 3 people
      Calories: 366kcal

      Ingredients

      Sushi Rice

      • ½ cup white short-grained sushi rice 110 grams uncooked
      • ½ cup brown rice 105 grams uncooked, feel free to sub with regular sushi rice as above for a more traditional recipe
      • 1.5 cups water or according to package instructions
      • ¼ cup rice vinegar 60ml (see notes for substitutes)
      • 2 Tablespoons sugar 30 grams (see notes for substitutes)
      • 1 teaspoon salt 5 grams

      Fillings

      • 4 nori sheets cut into half
      • 75 grams natto
      • (Optional) 1 small green onion or chives
      • Soy sauce or vegan mayo for serving

      Instructions

      Cook the rice and prepare rice vinegar mixture

      • In a medium saucepan or pot, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer according to package instructions, probably for about 10-15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes to steam.
        Note that you can also cook it in a rice cooker.
      • While the rice is cooking, prepare the rice vinegar mixture by mixing the rice vinegar, sugar, and salt. They don’t have to be completely dissolved although the more evenly dissolved they are, the better.
        If you see clumps, microwave the mixture, in 10-15 second increments.
      • Optional: Chop some green onions or chives.
      • Once the rice is cooked, cover with a lid to let it steam for an additional 5 minutes.

      Mix rice with the sushi rice seasoning

      • After about 5 minutes, transfer the rice to a baking sheet or a large plate. This is important to get a sticky but fluffy sushi rice. Gently flatten out the rice.
      • Directly afterwards, pour the rice vinegar mixture to the rice. Then use a rice spoon or spatula to fold over the rice to mix it evenly with the seasoning. Continue mixing in a ‘slicing’ motion until all grains of rice is coated.
      • Now leave the rice to cool down for about 10-15 minutes. You can also use a fan to do this to speed it up.

      Roll, roll, roll!

      • Once the rice cools down, place a nori sheet on the bamboo sushi mat with its shiny side down.
      • Using a (rice) spoon, spread the rice evenly over the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. If the rice sticks too much to the (rice) spoon, wet the spoon slightly but note that you don’t want water to be dripping from the (rice) spoon.
      • Add the natto in a horizontal line, about an inch (2.5cm) from the bottom. Be careful not to add too much so you can roll them nicely.
      • (Optional) Add the cut green onions/chives if using.
      • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by moistening the edge of the nori with a bit of water.
      • Repeat the process with the remaining rice, natto, and nori sheets.
      • Once all the sushi rolls are prepared, use a sharp knife to slice them into bite-sized pieces, about 6 pieces per roll.
      • Serve the Natto Sushi rolls with soy sauce for dipping!

      Notes

      Ingredients Notes:
      • Brown rice: You can substitute this with regular sushi rice such that you’re only using white short-grained sushi rice for this recipe. This is the more traditional way of making this natto sushi roll, but it will then contain less fiber and protein.
      • Rice vinegar: You can replace this with diluted white vinegar (2 parts white vinegar to 1 part water). If substituting with other types of clear vinegar, you will taste a hint of flavor (such as that apple-like aroma if using apple cider vinegar)
      • Sugar: If you don’t have sugar, you can use another flavorless sweetener of choice. If you use a sweetener that has an intrinsic taste such as honey or maple syrup, they will impart a slightly different flavor to the rice (e.g. that honey and mapley taste), so you can proceed while being mindful of this effect!
       
      Storage and Meal Prep Notes:
      • It is best to consume these natto maki fresh, or at least within 12 hours.
      • If you want to meal prep though, you can make the rice separately, but only roll the sushi when you want to consume them.
       
      Other Notes
      • The calorie calculation is for 1 serving, excluding the toppings and dipping sauce.

      Read More

      Kimchi Sushi

      This kimchi sushi is when zesty & fiery kimchi meets the fresh flavors of a traditional sushi roll, resulting in an irresistible, mouthwatering, and playful fusion dish.

      a close-up of kimchi sushi with chopsticks

      In this post you’ll learn:

      Why You Will Love This Recipe

      • Packed with wholesome ingredients like brown rice, fresh vegetables, and probiotic-rich kimchi, this kimchi roll (or kimchi kimbap) recipe is a nutritious and wholesome one.
      • Satisfying and filling as it’s packed with fiber from the brown rice and vegetables.
      • The colorful, fresh vegetables really make everyone want to dig in, making this recipe the perfect party food!
      • A fun recipe to be cooking with friends, family, kids, on a date, or whenever you feel like making sushi!
      • Easily adaptable to fit different dietary wishes, making it the perfect vegetable sushi recipe to cater to everyone!
      • Much cheaper than buying sushi from a restaurant
      • Perfect for packed lunches since you don’t need to warm them up
      • A burst of bold and vibrant flavors, resulting in a unique fusion twist of kimchi and traditional sushi flavor that is both playful and yummy.
      • This homemade vegan sushi is 100% plant-based!

      What is Kimchi Sushi?

      Kimchi sushi is a fusion dish that combines elements of Korean kimchi and Japanese sushi. It uses kimchi as one of the fillings in sushi rolls, along with other traditional ingredients like rice, nori (seaweed), and various vegetables. The addition of kimchi adds a tangy, spicy, and fermented flavor to the sushi, creating a unique and flavorful combination that blends the best of both cuisines.

      Speaking of spicy, check out my Spicy Gochujang Ramen Noodles recipe if the combo of chili + noodle sounds yums! 😋

      Ingredients

      • Brown (sushi) rice: Nutritious whole grain base for a hearty and satisfying sushi roll. Substitutable with regular white sushi rice, which I recommend using when you’re making sushi for the first time!
      • Rice vinegar: Adds a tangy and traditional sushi flavor to the rice.
      • Sugar: Balances the vinegar with a hint of sweetness. Although I do not recommend it, you can substitute this with another sweetener of your choice. Just note that there might be a tinge of another flavor (e.g. a maple tone when you use maple syrup).
      • Salt: Naturally enhances the overall flavor of the rice.
      • Nori sheets: The essential wrap for any sushi rolls.
      • Kimchi: Adds a zesty and spicy kick to elevate your vegan sushi.
      • Cucumber: Fresh and crunchy element to add an extra layer of texture.
      • Carrot: Adds a pop of color, some crunchiness, and a hint of natural sweetness.
      • Avocado: Creamy and rich, bringing a smooth and velvety texture to the roll.
      • Sesame seeds: Provides a nutty crunch with slightly bitter flavor that rounds off the flavors well.
      • This oil-free vegan mayo, or soy sauce: The perfect dipping accompaniment to enhance the sushi flavors.
      ingredients of brown rice kimchi sushi in small white bowls and measuring spoons with labels

      Step-by-step Instructions

      Prepare the sushi rice: Cook your rice according to package instructions.

      Then whisk together the rice vinegar, sugar, and sushi until they are dissolved.

      Prepare the vegetables: Julienne the carrot and cucumber into thin strips. For the cucumber, remove the seedy, watery part. Slice the avocado into strips.

      Drain the kimchi. We want as little water as possible as that will help the roll stick together better.

      Mix the rice with the vinegar mixture, then wait to cool the rice: Spread the cooked brown rice onto a sheet pan, pour the vinegar mixture and mix well until every grain of rice is evenly coated.

      Then leave it to cool for about 10-15 minutes. Do NOT skip this step as it is essential to make your brown rice a bit stickier.

      Assembly time! Place a nori sheet, its shiny side down on the sushi mat. Then spread the rice evenly with a spoon. Be sure that the rice covers the left and right sides, and that you leave about 1 inch (2.5cm) of space at the top.

      Sprinkle: Sprinkle some sesame seeds over the rice. Then press with the back of the spoon to make the rice stick better to the nori sheet.

      Add vegetables: Arrange your vegetables on the lower part of the rice.

      Rolling time! Lift the lower sides of the mat using your thumbs. Then roll it up until the bottom part of the sushi covers just above the filling. Then press the sushi mat with your fingers, kind of like giving it a nice little massage to tighten all the fillings.

      Roll further: Continue rolling and ‘massaging’ your sushi. To seal the roll, moisten the top edge of the nori sheet with water using your finger.

      Cut: Cut each sushi roll in half, then cut each half into two again, and repeat until you have about 8-10 pieces of sushi from each roll.

      Serve: Serve with soy sauce, this oil-free vegan mayo (or add some sriracha to make it a sriracha mayo), or other dipping sauces of your choice.

      Serving Suggestions

      Pair your vegan kimchi sushi with a side of pickled ginger and wasabi for an authentic Japanese touch.

      As the dipping sauce, try making this 3-minute oil-free vegan mayo, sriracha mayo, gochujang aioli, or even double down on the kimchi and serve it with this 5-minute Kimchi Aioli! If you prefer to serve it the more traditional way, then go for soy sauce, or tamari for a gluten-free option.

      I love making sushi with friends so I do think this is the perfect recipe to try on your next cooking sessions. It’s also a great make-ahead food for parties.

      Plus, you can also prepare this kimbap for a picnic, or to take with you for packed lunches!

      Storage and Meal Prep Instructions

      Storage: Sushi is best consumed fresh but it will last for up to 2-3 days in the fridge, when stored in an air-tight container.

      Meal prep: If you want to meal prep, I recommend cooking and preparing everything (except slicing the avocados because that should be quick and avocado turns black quite easily), but only assembling and rolling them just before you want to eat, or on the day that you plan on eating them.

      When you do this, the ingredients stay fresh for up to 5 days!

      kimchi sushi on chopsticks from above with more sushi in the background

      Clearing the Confusion between Sushi, Kimbap, and Kimchi

      What is the difference between sushi and kimbap?

      Sushi is a Japanese dish made with vinegared rice and various ingredients (like vegetables but also fish and other seafood), while kimbap is a Korean dish made with seasoned rice and a variety of fillings (usually vegetables, steak, and eggs) rolled in seaweed.

      They might look similar, but they have their own characteristics!

      What is the difference between maki and kimbap?

      Maki is the Japanese term for sushi rolls, while kimbap is the Korean version. Typically, maki sushi only has very few fillings (usually only one at a time) while kimbap has more fillings (e.g. 7 different fillings at the same time).

      Is kimbap just Korean sushi?

      Kimbap is often referred to as “Korean sushi” due to the similarities in appearance with sushi rolls, but they have distinct differences in flavor and ingredients.

      Is kimchi Korean or Japanese?

      Kimchi is a traditional Korean dish, not Japanese.

      Are all kimchi fermented?

      Yes, all kimchi is fermented, typically using Napa cabbage, radishes, or other vegetables, resulting in its unique tangy and pungent taste.

      Is kimchi high in sodium?

      The sodium content in kimchi can vary depending on the recipe and fermentation duration, but it is generally considered to be moderately high in sodium due to the use of salt in the fermentation process.

      close up of delicious kimchi sushi

      Ingredients and Instructions FAQ

      Can I use regular white sushi rice instead of brown rice for making kimchi sushi?

      Yes, you can. In fact, I recommend using regular sushi rice if this is your first time making sushi. White sushi rice is sticky, making it easier to roll the sushi later on.

      Can I substitute the rice vinegar with another type of vinegar?

      I have not tried this substitution but I expect that in a pinch, it will work. You probably will taste a tinge of another flavor (e.g. that apple tone when you use apple cider vinegar).

      Note that white vinegar taste sharper than rice vinegar, so you might want to mix it with a little bit of water to tone the flavor down a little bit.

      Is there a suitable alternative to sugar that I can use in the recipe?

      I do not recommend this but you actually can. It’s quite handy if you don’t want to buy a whole pack of sugar just for this recipe.

      However, note that there will then be a tinge of another flavor coming from your sweetener. E.g. you have that maple-like aroma if you are substituting with maple syrup. But if you don’t mind that, feel free to substitute!

      What does kimchi taste like?

      Kimchi has a spicy, tangy, and pungent flavor with a combination of umami, saltiness, and a hint of natural sweetness. It is usually made using Napa cabbage, radishes, and other vegetables.

      How to roll sushi so it doesn’t fall apart?

      If this is your first time making sushi, I recommend using regular white sushi rice instead of brown rice. White sushi rice is sticky by nature so that alone will save you from a lot of hassle trying to keep the sushi together.

      Other tricks to keep your brown rice sushi roll together are to not wash the uncooked rice so you don’t wash the starch away, to let it completely cool down first before rolling them, to keep the rice layer thin, and to press down your sushi as you roll them.

      What are some recommended dipping sauce options for this vegan sushi?

      You can use the classic soy sauce, tamari, or a vegan mayo-based sauce flavored with sriracha or wasabi.

      Can I make the sushi ahead of time and refrigerate it before serving?

      Yes, you can make the sushi ahead of time and refrigerate it before serving. However, for the best taste and texture, it’s recommended to consume it within 24 hours of preparation.

      a plate of ten kimchi sushi on a black plate with two pairs of chopsticks

      Want More Recipes?

      Prefer a deconstructed sushi so you don’t have to bother with all the rolling? Try this Rainbow Poke Bowl recipe instead!

      For more sushi recipes, check out my sushi series:

      For more Asian-inspired dishes, check out:

      Prefer something sweet instead? Check out these popular healthy breakfast recipes!

      For a more decadent breakfast/dessert recipe, try these:

      a close-up of kimchi sushi with chopsticks
      Print Recipe
      5 from 2 votes

      Kimchi Sushi

      This kimchi sushi is when zesty & fiery kimchi meets the fresh flavors of a traditional sushi roll, resulting in an irresistible and mouthwatering fusion.
      Cook Time55 minutes
      Total Time55 minutes
      Course: Main Course, Side Dish
      Cuisine: American, Japanese, Korean
      Keyword: kimchi sushi
      Servings: 3 servings
      Calories: 447kcal

      Ingredients

      Sushi Rice

      • 1 cup of brown rice uncooked, 210 grams (if this is your first time making sushi, use regular white sushi rice to guarantee a successful recipe)
      • 2 cups of water 473ml, or according to package instructions
      • ¼ cup of rice vinegar 60ml (see notes for substitutes)
      • 2 Tablespoons of sugar 30 grams (see notes for substitutes)
      • 1 teaspoon of salt 5 grams

      Fillings

      • 4 nori sheets
      • ½ cup of drained kimchi 100 grams
      • ½ cucumber julienned
      • 1 medium carrot julienned
      • 1 medium avocado sliced
      • 2 tablespoons of sesame seeds
      • Soy sauce or vegan mayo for serving

      Instructions

      Preparation

      • Cook the rice: Cook the rice according to package instructions.
        If the package instruction is missing, here is a general instruction. Add 1 cup of uncooked rice and 2 cups of water to a medium saucepan or pot. Bring to a boil.
        Once boiling, reduce the heat to low and simmer for 20-25 minutes, until all the water is absorbed and the rice is cooked.
      • Whisk: In a small bowl, whisk together the rice vinegar, sugar, and salt until they are mostly dissolved.
        If there are some lumps forming or if they are not dissolving well, you can microwave them in 15 seconds increment.
      • Cut: Prepare the carrot and cucumber by cutting them into thin strips. Slice the avocado.
      • Slice and drain: For the cucumber, remove the seedy, watery part by slicing them.
        Then drain your kimchi (or keep the kimchi liquid to use as a dipping sauce). We want to remove as much water as possible as this will help us roll the kimchi so that everything holds together.
      • Cover: Do a taste test to check if the rice is cooked. Once it’s done, remove from heat and cover to let it steam for 5 more minutes so the rice won’t stick to the bottom of the saucepan or pot.
      • Mix: Spread the cooked brown rice onto a large plate or sheet pan, and pour the vinegar mixture over the rice. Mix well until the rice is evenly coated.
      • Cool: By now you probably cannot wait to start rolling your sushi, but first you have to let the rice cool down to room temperature for about 10-15 minutes, so it will become stickier. Do not skip this step since unlike the regular sushi rice, brown rice isn’t naturally sticky!

      Rolling Time!

      • Spread: Once your rice has cooled down, place a nori sheet shiny side down on a sushi mat. Using a (rice) spoon, spreading the rice thinly and evenly on the nori sheet, leaving about 1 inch (2.5 cm) of space at the top. Be sure that the rice also covers the sides.
      • Sprinkle: Sprinkle half a Tablespoon of sesame seeds over the rice. Then press with the back of the spoon to ensure the rice sticks to the nori sheet.
      • Add: In the lower part of the rice, arrange some cucumber, carrot, kimchi, and avocado.
      • Roll: With your thumbs lifting the lower side of the mat, and your other fingers pressing the filling gently so they stay in place, roll up so the bottom side is just above the filling. Press the sushi mat with your fingers (kind of like giving it a massage) to tighten them.
      • Roll further: Continue rolling and ‘massaging’ with the sushi mat. To seal the roll, moisten the top edge of the nori sheet with water using your finger.
      • Repeat: Repeat rolling the sushi with the remaining ingredients.
      • Cut: Cut each sushi roll in half, then cut each half into two again, and repeat until you have about 8-10 pieces of sushi from each roll.
      • Serve: Serve with soy sauce, sriracha mayo, or other dipping sauces of your choice.

      Notes

      Ingredients/Equipment Notes:
      • If this is your first time making sushi, I highly recommend using regular sushi rice instead of brown rice. White sushi rice is sticky, making it easier to roll the sushi later on.
      • If you don’t have rice vinegar at home, you can use another type of vinegar, keeping in mind their flavor profile.
        • So for example, you might taste that apple tone when you use apple cider vinegar. If you’re using white vinegar, you might want to mix it with a little bit of water to tone the tanginess down a little bit.
      • I do not recommend substituting sugar with a natural sweetener but you actually can. It’s quite handy if you don’t want to buy a whole pack of sugar just for this recipe.
        • Just note that there will then be a tinge of another flavor coming from your sweetener. E.g. you have that maple-like aroma if you are substituting with maple syrup.
      Instructions Notes:
      • Do not wash the uncooked rice so you don’t wash the starch away, keeping the stickier
      Storage and Meal Prep:
      • Storage: Sushi is best consumed fresh but it will last for up to 2-3 days in the fridge when stored in an air-tight container.
         
      • Meal prep: If you want to meal prep, I recommend cooking and preparing everything (except slicing the avocados because that should be quick and avocado turns black quite easily), but only assembling and rolling them just before you want to eat, or on the day that you plan on eating them.
        • When you do this, the ingredients could stay fresh for up to 5 days.
      Other Notes:
      • The calorie information is calculated based on using brown rice, excluding the serving/dipping sauce.

      Read More

      Vegan Jackfruit Rendang

      An irresistible jackfruit vegan rendang with an unbelievably meaty texture, adapted from my mum’s authentic rendang recipe from West Sumatra, Indonesia.

      P.S. I’ve included step-by-step photos to make this recipe even simpler!

      Delicious vegan jackfruit rendang with brown rice on an off-white bowl on a white background

      In this post you’ll learn:

      Why You Will Love This Recipe

      • Rendang was voted the best food in the world by CNN, out of more than 35k votes. Need I say more about why you should make this?😉
      • And psst this is modified from my mum’s heritage recipe. And she is from Padang, the birthplace of rendang😋
      • Although the traditional version is made from beef, this is a vegan and vegetarian rendang version. Plant power!🌱
      • Made from jackfruit, it’s a healthy version of this classic Indonesian dish
      • You only need 20 minutes of ‘actively’ cooking in the kitchen. The other 40 minutes is just for simmering!
      • I’ve included step-by-step pictures to guide you in making this recipe! As usual, TFJ’s goal here is to help you feel as if you’ve made the recipe once just by reading the blog post!
      A bowl of irresistible vegan rendang with jackfruit served with rice, with a hand grabbing the bowl from the left

      What is Rendang Made Of?

      Traditionally, rendang uses beef as the meat of the dish. For the spices used, most recipes call for shallot, garlic, red chillies, ginger, galangal, lemongrass, coriander, kaffir lime leaves, and bay leaves. Some other ingredients that are often added are turmeric, turmeric leaves, and candlenuts. For the Malaysian version of rendang, desiccated coconut and/or kerisik (toasted coconut butter/paste) are often added.

      All these ingredients make up what some like to call “vegan rendang curry”. Although I personally disagree with the use of “curry” in this Indonesian recipe, I can totally understand why it is often called a curry due to its curry-like consistency! Either way, both rendang and curries are super delicious, making them two of my favorite dishes!😄

      Is Rendang Vegetarian / Vegan?

      Since traditionally, rendang almost always refers to beef rendang, it is not vegetarian or vegan by default. However, there have been many adaptations to the classic beef rendang recipe such as chicken rendang which is quite popular in Indonesia, the country where rendang originated from.

      And since more people are adopting a plant-based lifestyle, the classic beef rendang has also been adapted to its plant-based versions such as tofu rendang, mushroom rendang, aubergine rendang, cauliflower rendang, and my ultimate favorite: jackfruit rendang! This way, rendang can be enjoyed by our plant-based friends too!

      The meaty texture of a piece of jackfruit rendang on a fork, with the whole pan of jackfruit rendang at the back

      Ingredients

      First up, the spices for the rendang pasta!

      Note that you can totally skip these spices and go for a trusted rendang paste instead! We don’t always have the time to make everything from scratch so be kind and cut yourself some slack sometimes 🤍

      • Garlic: Aromatic #1 in this recipe
      • Shallot: Aromatic #2 here. In Indonesian cooking, garlic and shallot almost always go hand in hand!
      • Spanish peppers: Spicing up the dish because Indonesian food is known for its heat🔥🔥🔥. If you live in/around Indonesia and have access to local chilli peppers, feel free to sub them! You can use cayenne peppers or curly red chilli peppers (ID: cabe merah). The dried red chilli version will also work once they are rehydrated.
      • Ginger: Adds that bit of warmth to the dish
      • Galangal: For that unique, citrusy tinge of flavor
      • Lemongrass: Adds that floral, lemony aroma which rounds up the dish well
      • Coriander: For that earthy and nutty tone
      • Salt: The natural flavor enhancer
      • Water: To make sure we can blend our spice paste easily
      Vegan Rendang Paste Ingredients - ginger, shallot, garlic, galangal, chillies, lemongrass, candlenuts, coriander, salt, and water

      And now, the ‘meat’ of the dish

      • Jackfruit: Our meat substitute that would give us a ‘meaty’ texture. Be sure to use young, unripe jackfruit for this recipe since ripe jackfruit is sweet and more commonly used as desserts!
      • Potatoes: Funny story here😁✌ So when I asked my mum why I only see potatoes in her rendang, but not in the restaurants, she told me: “We were poor back then so we couldn’t afford to eat lots of meat”.
        So although most people won’t add potatoes to their rendang, I decided to keep it in since this recipe is based on my mum’s heritage rendang recipe👩‍👧💗
      • Coconut milk: The thickener that makes that creamy, umami goodness in this recipe!

      Optional Ingredients

      And some optional ingredients to take your rendang up a notch!

      • Candlenuts/kemiri: Makes for a creamier texture in this jackfruit rendang
      • Kaffir lime leaves: For that extra fragrance that makes your mouth water🤤
      • Bay leaves: As Taste of Home puts it, bay leaves add a “slightly sweet, sort of tea-like note” to your dish which rounds up the flavor from all the spices in this vegan jackfruit rendang
      • Tamarind paste: Some acidity to freshen up the dish!✨
      Rendang Vegetables - jackfruit, coconut milk, tamarind paste, oil, potatoes, kaffir lime leaves, bay leaves

      P.S. if you appreciate spices as much as I do, check out my Creamy Tandoori Sauce Pasta recipe which combines Indian spices and the creamy comfort of pasta!

      How to Make Vegan Rendang

      In short, making vegan rendang is similar to making a stew and leaving it to simmer for a long time (at least 40 minutes) so that all the flavor will be absorbed and the ‘meat’ tenderly cooked.

      Once you have made (or bought) your spice paste, simply stir-fry your spice paste until fragrant. Then add the jackfruit and other vegetables, along with coconut milk and water to create a ‘soupy’ mixture. Simmer on low heat and uncovered for at least 40 minutes until the rendang thickens into a curry-like consistency.

      Traditionally, rendang is cooked for hours and hours (talking about 8 hours and above here) until most of the moisture is evaporated and that the rendang turns dark brown to black in color. However, cooking your vegan jackfruit rendang for that long is not wise since the jackfruit and other vegetables will turn mushy. As such, I recommend only cooking it for a maximum of 1 hour.

      For more detailed instructions, see below. Or just have a look at the video tutorial above!

      Delicious, glistening vegan jackfruit rendang on a black pan with a white background

      Step-by-step Instructions

      I have to admit this isn’t my most straightforward recipe, but I’m here to guide you!💚 I’ve included step-by-step pictures below to help you. And don’t forget that I’ve also included a video tutorial above to make cooking this easier!

      First, we’ll make the spice paste

      1. Prep the spice paste: Peel your garlic, shallot, and ginger. Then cut off the top of the Spanish peppers.
      2. Blend: Despite the many ingredients required which could be a little bit intimidating, this is the only ‘real’ step in making your spice paste! So blend them all up together!

      Now let’s get cooking!

      3. Cut: Cube your potatoes into about 2 cm pieces on each side (not in the picture below).
      4. Cook the paste: Cook your rendang paste with lemongrass, kaffir lime leaves, and bay leaves. Cooking your paste will intensify the flavor and makes for that deep, rich flavor we all love! Cook until the paste turns dark brown, for about 6-8 minutes.

      Now, we’ll start cooking the other vegetables

      5. Add: Now add the jackfruit, potatoes, half a can of coconut milk, and a can of water.
      It will look a bit ‘soupy’ but don’t worry because most of the moisture will evaporate later on!

      6. Simmer: Once it is boiling, reduce the heat to low and simmer it for 35-40 minutes, uncovered.

      Note that 35-40 minutes is assuming you are using raw jackfruit. If your jackfruit is already cooked/parboiled, 20-25 minutes is enough. If your jackfruit is hard and doesn’t break apart easily, then it’s raw. On the other hand, if you can break it apart easily using your hand or a spoon, then it’s already cooked/parboiled.

      7. Add and break apart: After 35-40 (or 20-25) minutes of simmering, add the other half a can of coconut milk. Then break apart the jackfruit using your wooden spatula.

      8. Simmer further: Simmer further for 10-15 minutes, until both the jackfruit and potatoes are cooked.

      9. Serving time! Once the jackfruit and potatoes can be easily pierced by a fork, turn the heat off and add in the tamarind paste/lime juice if using. Stir evenly and serve this vegan rendang on a bed of fragrant brown rice!

      Storage, Meal Prep, and Freezing Instructions

      Storage: Store in an air-tight container in the fridge for up to 1 week.

      Meal prep: This vegan rendang is a great recipe for meal prep since it lasts for 1 week when stored properly!

      Freezing: Although freezing isn’t recommended since this dish is best served when fresh, you can freeze it in an air-tight container for up to 3 months.

      A better alternative is to ‘batch-prepare’ your spice paste ingredients, then freeze the blended spice paste.

      An overhead shot of vegan rendang using jackfruit, with a spoon on the left of the bowl on a white marbled background

      FAQs

      I can’t find candlenuts. Can I substitute/omit them?

      The candlenuts (or kemiri) give this rendang that signature ‘creamy’ texture and adds a nutty tone to the dish. However, understanding that this could be hard to get, feel free to omit them.

      Can I omit the bay leaves and kaffir lime leaves?

      These two leaves really give that rendang smell. However, knowing that they could be hard to get, just know that the recipe will still work although it won’t give the ultimate best results.

      One tip though is to use dried bay leaves. They are usually available in most supermarkets since they are often used in soups!

      Can I also use dried bay leaves instead of fresh ones?

      Yes, you can! We will be simmering the rendang for quite some time so dried ones will work too!

      Should I buy young (unripe) or old (ripe) jackfruit?

      Get young, unripe jackfruit for this recipe. Young jackfruit has a subtle flavor that can absorb the flavor of the dish well. On the other hand, ripe jackfruit tastes sweet and is therefore more suitable for dessert.

      They are not substitutable so be sure to get the correct one!

      Should I use a pan or a pot?

      Traditionally, rendang is cooked in some sort of a wok. I would therefore recommend a big pan if you don’t have a wok.

      However, using a pot will also work in a pinch. When I tested this, I found that less water evaporates when using a pot so I will only add 300ml of water instead of 400ml before simmering.

      A bowl of rice and vegetarian Indonesian rendang using jakcfruit, with two hands holding the bowl with a white background

      Looking for more Lunch/Dinner Recipe?

      If you are a fan of Indonesian food, check out this Sticky Tempeh recipe, my healthy adaptation of the Indonesian kering tempeh.

      For other drool-worthy meals🤤, check out:

      Looking for Easy Desserts or Dessert-like Breakfasts instead? Check out:

      Delicious vegan jackfruit rendang with brown rice on an off-white bowl on a white background
      Print Recipe
      5 from 3 votes

      Vegan Rendang

      An irresistible jackfruit vegan rendang with an unbelievably meaty texture, adapted from my mum's authentic rendang recipe from West Sumatra, Indonesia.
      Prep Time10 minutes
      Cook Time10 minutes
      Simmer Time40 minutes
      Total Time1 hour
      Course: Main Course
      Cuisine: Indonesian
      Keyword: vegan rendang
      Servings: 4 servings
      Calories: 498kcal

      Ingredients

      For the Spice Paste:

      • 10 cloves garlic
      • 1 medium shallot
      • 3 Spanish peppers
      • 5 cm ginger (2 inches)
      • 2 Tablespoons galangal powder/laos
      • 2 sticks lemongrass white part only, so the bottom 1/3rd, leave the rest for simmering
      • 1 Tablespoon coriander
      • 1 teaspoon salt
      • 2 Tablespoons water
      • 10 candlenuts/kemiri (optional)

      For the Vegetables:

      • 250 grams potatoes or sub with tempeh for more protein (9 oz)
      • 2 teaspoons olive oil
      • 1 can young jackfruit 550 grams (or 19 oz), 280 grams (10 oz) when drained
      • 1 can coconut milk (400 ml, 14 oz)
      • 400 ml water for simmering (14 oz)

      Optional Vegetables:

      • 8 kaffir lime leaves (optional)
      • 4 bay leaves (optional)
      • 1 Tablespoon tamarind paste or sub with lime juice (optional)

      Instructions

      Preparation and Cooking the Spice Paste

      • Prep the spice paste: Peel the garlic, shallot, and ginger. Cut off the top of the Spanish peppers.
      • Blend the spice paste: Add all the spice paste ingredients to a blender or food processor. Blend until smooth for about 1-2 minutes.
        TIP: You can also double the spice paste recipe and freeze half of them to save time later.
      • Cut: Cut the potatoes into cubes of around 2 cm in each side (around as wide as your thumb).
      • Cook the paste: Heat a large pan on medium high and add the olive oil or any other cooking oil. Once the oil is hot, add the rendang paste (from the step above) and lemongrass. If using, also add the kaffir lime and bay leaves.
        Cook on medium heat while stirring until it turns darker for 6-8 minutes. Be careful not to burn the spice by stirring it every 1-2 minute.

      Cooking the Vegetables

      • Add: Once the spice paste turns dark, add the jackfruit and potatoes. Then add half a can of coconut milk (200ml) and 1 can of water (400ml).
        It will look a bit 'soupy' but don't worry because most of the moisture will evaporate later!
        Simmer: Once it's boiling, reduce the heat to low and leave it uncovered to simmer for 35-40 minutes (or 20-25 minutes if your canned jackfruit is already cooked/parboiled). You definitely want it to still be bubbling gently.
        If your jackfruit is hard and doesn't break apart easily, then it's still raw. On the other hand, if you can break it apart easily using your hand or a spoon, then it's already cooked/parboiled.
      • Add and break: After 35-40 (or 20-25) minutes of simmering, add the other half a can of coconut milk. Then break apart the jackfruit using your spatula. I recommend doing this using a wooden cooking spoon.
        Simmer: Give it a good stir and let it simmer further for 10-15 minutes until both the jackfruit and potatoes are cooked.
      • Serve: Once you can easily pierce the jackfruit and potatoes by a fork, turn off the heat and add in the tamarind paste/lime juice if using. If not, you can already serve it on a bed of brown rice!

      Notes

      Ingredients and Equipment Notes:
      • Candlenuts give this rendang that signature ‘creamy’ texture and adds a nutty tone to the dish. However, understanding that this could be hard to get, feel free to omit them.
      • Both bay leaves and kaffir lime leaves really give that authentic rendang smell. However, knowing that they could be hard to get, just know that the recipe will still work although it won’t give the ultimate best results.
        • If you cannot find fresh bay leaves, you can use dried bay leaves. They are usually available in most supermarkets since they are often used in soups!
      • Traditional rendang is cooked in a big wok so if you don’t have a wok (like me), cook it in a big pan instead of a pot.
        • If you only have a pot at hand, that will also work in a pinch. When I tested this, I found that less water evaporates when using a pot so I will only add 300ml of water instead of 400ml before simmering.
      Storage, Meal Prep, and Freezing Notes:
      • Storage: Store in an airtight container in the fridge for up to 5 days. Although kudos to you if you could keep this for 5 days because I always end up finishing them so quickly since it’s so delicious!
      • Meal prep: It makes this recipe perfect to batch-cook at the weekend when you have more time. You will be super excited for your next meal just thinking about how much flavor this recipe packs!
      • Freezing: Freeze in an air-tight container for up to 3 months. To heat up, just give them a quick stir fry in a pan. You can also microwave them when pressed for time.

      Read More