This fast and easy raw vegan recipe for southwestern sushi is perfect for one or two people! I love simple raw food recipes like these sushi rolls because they save time and provide tasty, filling, nutritious vegan meals without much fuss.
I recently got to sample some raw vegan nori sheets made by Earth Circle Organics, and they worked very well in this raw food recipe. (They sent me some to try, but this is not a sponsored post. This is my honest opinion, and Earth Circle Organics is just a company whose products I enjoy. I am not being paid to write this.)
You can roll up just about anything in a raw vegan nori sheet! Use your creativity and don’t worry if you’re missing any ingredients in this recipe. Just use what you have available in your kitchen.
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1/4 cup nutritional yeast
2 cups raw cauliflower
1 cup spinach
1/2 cup celery cut into matchstick size slices
1/2 cup shredded carrot
1 cup diced button or crimini mushrooms
1/2 cup sprouted raw sunflower seeds
2 Tbsp lemon juice
1/4 tsp chipotle chili powder
1 cup of avocado
2 Tbsp lime juice
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp pink salt
1/8 tsp chipotle chili powder
2 Tbsp water
In a food processor fitted with "S" blade, pulse cauliflower, nutritional yeast, lemon juice, chipotle chili powder, and sunflower seeds until a pate consistency is achieved. On each nori sheet, spread some of the cauliflower pate and then add celery sticks, shredded carrot, avocado slices, and mushrooms, then roll up each nori sheet into a long tub. You can seal the tube by adding a little lemon juice to the edge of the nori sheet and then folding it over; it will stick to itself that way. Repeat with each nori sheet. Then cut up each sushi roll into five pieces.
In a bowl, use a fork to mash up dipping sauce ingredients until a sauce is created, as pictured.