“For this sustainable vegan sushi, we swapped out tuna for tomato that gets a savory seafood flavor from seaweed, tamari and other umami-rich ingredients. The tomato “tuna” tops sushi rice and is finished with a dollop of spicy vegan mayo for nigiri that will delight any sushi lover.”
1½ cups water
¾ cup short-grain brown rice
1 tablespoon plus 2 teaspoons rice vinegar
¾ teaspoon sugar
¼ teaspoon kosher salt
6 Roma tomatoes
1 piece kombu seaweed (about ⅛ ounce)
2 tablespoons reduced-sodium tamari
2 scallions, cut into 1-inch pieces, plus more greens for serving
1 (2 inch) piece ginger, coarsely sliced
2 tablespoons vegan mayonnaise
½ teaspoon Sriracha
1 piece nori, halved and cut into 24 ( ½ inch) strips
Toasted sesame seeds for garnish
1To prepare rice: Bring 1½ cups water to a boil in a small saucepan over medium heat. Stir in rice, reduce heat to low, cover, and simmer at the lowest bubble until the rice is tender, about 45 minutes. Remove from heat and let stand, covered, for 10 minutes.
2Meanwhile, to prepare tomatoes: Bring a large saucepan of water to a boil. Place a medium bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small X through the skin on the bottom of each.
3Add the tomatoes to the boiling water, in batches, and cook until the skins are slightly loosened, about 2 minutes. Using a slotted spoon, transfer the tomatoes to the ice water and let stand for 1 minute. Peel with a paring knife. Quarter the tomatoes lengthwise and scoop out the seeds.
4Return the water to a boil. Add kombu, tamari, scallions and ginger and cook, stirring for 5 minutes. Remove from heat and add the tomato slices. Let marinate while the rice cooks, about 20 minutes. Remove the tomatoes from the marinade and gently pat dry with paper towels.
5To prepare sushi rice: Spread the warm rice evenly on a large rimmed baking sheet. Whisk vinegar, sugar and salt in a small bowl until the sugar dissolves; drizzle over the rice. Toss with 2 spatulas until cool enough to handle and slightly sticky, 5 to 10 minutes.
6To prepare sushi: Combine mayonnaise and Sriracha in a small bowl. With wet hands, form 1½ tablespoons of the sushi rice into a oval. Top with 1 tomato slice and wrap with 1 piece of nori. Repeat with the remaining tomatoes and nori. Serve topped with the Sriracha mayo, scallion greens and sesame seeds, if desired.
2 tablespoons finely chopped or grated fresh ginger
3 cloves garlic, minced
2 cups fresh snow peas, trimmed
2 tablespoons water, plus more if needed
4 tablespoons unsalted roasted peanuts
2 cups cooked brown rice
1Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
2Drain tofu; pat dry with a paper towel. Cut into ¾-inch cubes; pat dry again.
3Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.
4Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
5Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.
“Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that’s so good you’ll never know you’re eating a plant-based protein instead of pork or beef.”
2 tablespoons olive oil
1 cup chopped white onion
6 garlic cloves, crushed
1 medium New Mexico chile, stem and seeds removed
1½ cups unsalted vegetable broth
2 (20 ounce) cans green jackfruit in brine, rinsed and shredded
1 teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon ground pepper
1 bay leaf
3 cups hot cooked brown rice
2 cups thinly sliced iceberg lettuce
1⅓ cups chopped plum tomatoes (about 3 medium)
1 cup unsalted canned black beans, rinsed
½ cup chopped fresh cilantro
1 lime, quartered
1Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and chile; cook, stirring occasionally, until the onion is tender and browned, about 6 minutes. Add broth; increase heat to high and bring to a boil. Partially cover and reduce heat to medium. Cook until the chile is tender, about 10 minutes. Transfer the mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening and process until very smooth, about 45 seconds. (Use caution when blending hot liquids.)
2Return the chile sauce to the saucepan; add jackfruit, chili powder, salt, pepper and bay leaf. Bring to a simmer over medium-high heat. Reduce heat to medium-low, partially cover and cook until slightly thickened, 6 to 8 minutes. Discard the bay leaf.
3Place ¾ cup rice in each of 4 shallow bowls. Top each with ¾ cup jackfruit mixture, ½ cup lettuce, ⅓ cup tomatoes, ¼ cup beans and 2 tablespoons cilantro. Serve with lime wedges.
“Sometimes finding a side to compliment your meat or fish entree is challenging, but this pilaf recipe is easy to prepare and so tasty you’ll want to put it on regular rotation. Quick-cooking barley—which provides nutty flavor and chewy texture—is joined with loads of colorful tender vegetables in this versatile 25-minute side dish.”