Tempeh “Sushi” Burritos (Vegan, GF, DF)

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Sesame "Sushi" Burritos (Vegan, GF, DF)
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08.03

This recipe came to fruition after a meeting with an old friend. 10 years ago she was a college roommie, now Rachel owns a food-focused PR firm called RVD Communications in Brooklyn, NY. One of her clients is Japanese restaurant Uma Temakeria, which is making waves in the culinary scene for its SUSHI BURRITOS.

Stop, pause, digest.

Two of my favorite foods, lovingly rolled into one portable snack. Cue all the heart eyes.

In the days ensuing my coffee date with Rachel, I couldn't get sushi burritos out of my mind. And the only cure for said affliction? More cowbell. And by more cowbell, I mean my own, LL Balanced version of a sushi burrito.

There is something so immensely attractive about the idea of a roll-up your sleeves, no-sauce-or-utensils needed meal. Equally attractive is the rich, umami Asian flavor profile that I clearly can't get enough of (Exhibits A & B). Put these together, and you have my new favorite make-in fast food.

asian burrito 1I took aggressive creative license with this concept, since raw fish isn't exactly reliable in landlocked Tennessee. I wanted something veggie, and tempeh is one of my favorite plant-proteins (chickpeas, stay calm). If you've been following me for a bit, you've seen it in this curry, Sloppy Joe's and nachos. A fermented form of whole soybeans, tempeh is highly digestible, packed with nutrients and a true flavor chameleon. Its texture is absolutely perfect in these burritos. If you're not into tempeh or can't find it, you can substitute an equal amount of beans or shredded chicken instead.

asian burrito 3

Also, you don't need to assemble all your burritos at once. Make the filling and keep fixings and wraps on hands. Throw one together in the morning, wrap it in tin foil and you have instant coworker jealousy! You don't necessarily have to pack any side dishes if you go veggie-heavy on the filling. These are so nourishing, satisfying and flavorful, I think they'll go on the regular rotation.

asian burrito 4

 

 

 

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TOTAL TIME :20mins
4burritos
INGREDIENTS
  • S A U C E | I N G R E D I E N T S
  • 3 tablespoons toasted sesame oil (*non-toasted will be flavorless)
  • 3 tablespoons tamari (sub soy sauce)
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar (sub lemon juice)
  • 2 cloves garlic, finely minced
  • 1/4-1/2 teaspoon sea salt (add to taste)
  • 2 teaspoons tahini or mayonnaise (optional)
  • B U R R I T O | I N G R E D I E N T S
  • 1 8 ounce package organic tempeh (crumbled)
  • 1 tablespoon olive or coconut oil
  • 1/2 cup cooked grain of choice
  • 1/2 avocado sliced
  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup thinly sliced peeled carrot
  • 1/4 cup thinly sliced scallions
  • 1 tablespoon sesame seeds (optional)
  • 1 package whole grain large tortillas (I used brown rice from Enjoy Life)
DIRECTIONS
  1. Combine all sauce ingredients in a blender and puree until smooth.
  2. Heat a large skillet to medium-high heat. Add 1 tablespoon oil of choice. When oil is shimmering, add tempeh. Saute for 1 minute without stirring, allowing it to brown.
  3. Add 1/2 of your sauce and stir to incorporate and cooked grain of choice. Sauté another 8-10 minutes, stirring. Until tempeh has soaked up sauce. Remove from heat.
  4. Assemble burritos (you can heat these in the oven slightly beforehand). Place 1/3 cup tempeh/grain mixture on the left hand side of a tortilla, leaving a 1 inch margin around the edges. Add remaining toppings of choice and an extra drizzle of sauce, being sure to keep at least 1/2 of the tortilla empty.
  5. To roll, tuck in the bottom and top 1 inch of the tortilla. While tucking, roll tortilla closed starting from the food-filled side moving towards the empty side. Hold firmly for a few seconds to stick. Serve immediately.
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