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Veggie Sushi

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Ingredients
  

  • 2 cups shiitake mushrooms portobellos will work if shiitake aren’t available
  • ¼ cup coconut aminos
  • Pinch of garlic powder
  • 1 roasted red pepper
  • 1 cucumber
  • 3 hearts of palm stalks
  • ½ bunch cilantro
  • 6 green onions
  • 1/2 package sprouts
  • 1 ripe avocado must be pretty soft
  • 2 ½ cups cooked quinoa
  • ½ tbsp apple cider vinegar
  • Pinch of salt
  • Sriracha optional
  • 6 nori wraps seaweed

Instructions
 

  • Cook quinoa (1 ¼ cup dried plus 2 ½ cup water on medium low heat, covered, for 16 minutes or until all water is absorbed), let cool
  • Slice shiitake mushrooms into thin slices.
  • Heat 2 tsp of coconut oil in a pan on medium heat. Add mushrooms. Cook for 7-10 minutes until they become soft and meaty and start to brown. Turn off heat, add coconut aminos and sprinkle with garlic and mix well. Set aside to cool..
  • Slice long thin slices of cucumber and red peppers and set aside
  • Cut hearts of palm longways into quarters and set asie
  • Slice avocado in half, remove pit, and mash up. Add to a bowl with cooled quinoa, apple cider vinegar and a pinch of salt. Mix well so it becomes a sticky sushi-rice like mixture. Optional - mix in sriracha if spiciness is desired
  • Lay out 1 seaweed wrap at a time on a sushi roller or cutting board.. Add a thin layer of the quinoa mixture to about ⅔ of it.
  • About 1 inch from the end with the quinoa mixture, begin to create your rolls. Add 2 quarters of the hearts of palm, end to end (trim to fit if needed), cucumber slices, red pepper slices, mushrooms, a few sprigs of cilantro, and 1 green onion. Pack tightly.
  • Begin to roll over the mixture and continue rolling until you get to the end of the quinoa mixture. Dab the naked seaweed with a bit of water and finish rolling, press down to seal the seaweed.
  • Slice into 1 inch pieces of sushi and enjoy with a side of coconut aminos and/or soy sauce & wasabi.