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Tempeh Maki Rolls [Vegan]

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Inspired by the beauty and simplicity of Asian food, these Tempeh Maki rolls are simple and delicious! Nori and tempeh are both excellent sources of plant-based protein, which makes these a filling lunch or dinner choice that comes together quickly for a satisfying meal.

Tempeh Maki Rolls [Vegan]


  • 2 cups sushi rice, cooked
  • 8 ounces tempeh
  • 1 carrot, julienne
  • 1 daikon, julienne
  • Toasted sesame seeds
  • Wasabi paste or hot sauce
  • Nori seaweed sheets


  • 3 T soy sauce
  • 2 T water
  • 2 t wasabi paste
  • 1 t sesame oil
  • 1 t cumin
  • 1 t freshly grated ginger


  1. Cut tempeh into ½” strips and steam for 15 minutes.
  2. Transfer tempeh to baking dish and arrange flat.
  3. Combine marinade ingredients and pour over tempeh.
  4. Refrigerate overnight, or for as long as possible.
  5. Bake tempeh at 350 for 20 minutes turning once.
  6. Lay a nori sheet on sushi mat shiny side down and spread a thin even layer of rice on nori leaving 1 inch at far end.
  7. Place tempeh strips about 1/3 of the way down.
  8. Layer daikon and carrot, or any other filler of choice, a line of wasabi or hot sauce and toasted sesame seeds.
  9. Roll the nori around the filling squeezing tight to form the maki roll letting out the sushi mat a bit at a time on the topside until you have a perfect roll.
  10. Cut into 1/2 inch pieces and enjoy.





Led by Joy DuPuis, Tempeh Girls area group of early adopters who picked up blocks of tempeh a decade or two ago and went to work with experimenting. Joy talked the group into collaborating on tempeh recipes that were quick and easy. We come from all walks of life and ages, and we are proud to share our recipes and experiences with you.



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