This stylish vegan sushi bake is an excellent fast 18 minutes recipe that mixes sushi and a casserole! It’s tasty, filling, vegan and excessive in protein!

There are such a lot of non-vegan Sushi bake recipes, particularly on TikTok, so I needed to make a vegan model that’s tremendous simple to make!

Recipe for Vegan Sushi Bake

For this vegan sushi bake recipe, all you want is tofu, sushi rice, and some different easy condiments/elements to make this at residence. It’s one of many best and most scrumptious recipes I’ve shared.

This sushi bake is so extremely flavourful! You bought the umami from the miso paste, just a little little bit of a kick from the Sriracha sauce, a really tasty seasoning mix, nori sheets and kelp for that “fishy” flavour and creaminess from the vegan mayo making this dish so mouth-watering.

Simply put together the “sushi” combination and bake it, can’t get any simpler than that! It is a nice dish to organize for your loved ones and buddies or for a simple dinner for your self.

Components

• Sushi Rice
• Rice Vinegar
• Sugar
• Salt
• Tofu
• Miso Paste
• Garlic Powder
• Turmeric
• Vegetable bouillon
• Beetroot powder (optionally available for pink color)
• Kelp Powder (optionally available however offers sushi flavour)
• Nori Sheet
• Vegan mayonnaise
• Sriracha
• Sesame Seeds

To make the recipe gluten-free, merely double-check examine what you purchase is gluten-free.

How To Make Sushi Bake (Vegan)

To make your vegan sushi bake, begin by preheating your oven to 400F / 200C and put together your Sushi Rice: Add sugar, salt, and rice vinegar to the cooked short-grain white rice. Combine the elements nicely to season the rice. Set it apart.

Subsequent, put together the tofu “sushi fish” combination: Take a block of extra-firm tofu and grate it utilizing a cheese grater to recreate “fish” flakes.

In a separate bowl, put together the seasoning combination by combining veggie broth, rice vinegar (or apple cider vinegar), miso paste, salt, garlic powder, kale powder, turmeric, and beetroot powder for that salmon color (optionally available).

Combine the seasoning combination completely, including just a little water if wanted to realize a paste-like consistency. Reduce or shred the Nori sheets into small items and add them to the combination.

Mix the seasoned combination with the grated tofu, making a “fishy” tofu combination. Add vegan mayo and blend nicely. Add salt to style.

Now, assemble your sushi bake! Grease a baking dish (lasagna or casserole dish) with a impartial oil. Unfold the seasoned sushi rice evenly within the greased dish, urgent it down gently to create a base layer.

Add one other 1 or 2 nori sheets (crumbled) on high of the rice for further flavour (optionally available). Layer the tofu “fish” combination on high of the rice and Nori sheets, spreading it evenly.

In a small bowl, mix vegan mayo and Sriracha sauce to your required spiciness degree and drizzle on high of the tofu “fish” combination.

Prime all the things with sesame seeds and place the assembled dish within the preheated oven at 400°F (200°C).

Bake for 10-Quarter-hour or till it’s heated via and the highest develops a pleasant golden color. As soon as out of the oven, let it cool for about 5-10 minutes earlier than serving. Serve with roasted seaweed sheets or cut-up Nori (optionally available).

• Casserole

• Oven

• Knife and slicing board

Sushi Rice

• 4 cups sushi rice brief grain white rice
• 1/4 cup rice vinegar
• 1 tsp sugar
• 1/2 tsp salt

Vegan “Salmon”

• 1 block Tofu further agency, grated
• 1 tbsp Rice Vinegar or apple cider vinegar
• 1 tbsp White Miso Paste or common miso paste
• 1 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Turmeric
• 1/2 Vegetable Bouillon Dice crumbled, or 1 tsp Higher than bouillon vegetable base
• 1/2 tsp beetroot powder optionally available – for pink sushi color
• 1/2 tsp kelp powder optionally available – however advisable for sushi flavour
• 1 nori sheet crumbled, add extra if desired
• 1/4 cup vegan mayonnaise

Sushi Bake Toppings

• 1 tbsp sriracha
• 1 tbsp vegan mayonnaise
• 1/2 tbsp sesame seeds

• To make your vegan sushi bake, begin by preheating your oven to 400F / 200C and put together your Sushi Rice: Add sugar, salt, and rice vinegar to the cooked short-grain white rice. Combine the elements nicely to season the rice. Set it apart.

• Subsequent, put together the tofu “sushi fish” combination: Take a block of extra-firm tofu and grate it utilizing a cheese grater to recreate “fish” flakes.

• In a separate bowl, put together the seasoning combination by combining veggie broth, rice vinegar (or apple cider vinegar), miso paste, salt, garlic powder, kale powder, turmeric, and beetroot powder for that salmon color (optionally available).

• Combine the seasoning combination completely, including just a little water if wanted to realize a paste-like consistency. Reduce or shred the Nori sheets into small items and add them to the combination.

• Mix the seasoned combination with the grated tofu, making a “fishy” tofu combination. Add vegan mayo and blend nicely. Add salt to style.

• Now, assemble your sushi bake! Grease a baking dish (lasagna or casserole dish) with a impartial oil. Unfold the seasoned sushi rice evenly within the greased dish, urgent it down gently to create a base layer.

• Add one other 1 or 2 nori sheets (crumbled) on high of the rice for further flavour (optionally available). Layer the tofu “fish” combination on high of the rice and Nori sheets, spreading it evenly.

• In a small bowl, mix vegan mayo and Sriracha sauce to your required spiciness degree and drizzle on high of the tofu “fish” combination.

• Prime all the things with sesame seeds and place the assembled dish within the preheated oven at 400°F (200°C).

• Bake for 10-Quarter-hour or till it is heated via and the highest develops a pleasant golden color. As soon as out of the oven, let it cool for about 5-10 minutes earlier than serving. Serve with roasted seaweed sheets or cut-up Nori (optionally available).

Energy: 907kcal | Carbohydrates: 158g | Protein: 22g | Fats: 18g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 2g | Sodium: 1033mg | Potassium: 185mg | Fiber: 6g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 5mg

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