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Tempeh Rolls

Vegan Sushi Fave

Add a little extra protein into your next veggie roll with this creative sushi.


4 to 6 Navitas Naturals Nori Sheets
1 Tbsp Coconut Oil
4 oz crumbled Tempeh
1 Tbsp Yellow Miso Paste
1 Tbsp Tahini
1 tsp Lemon Juice
20 sun-dried tomatoes, soaked in water for 30 minutes, then sliced
4 cup chopped packed arugula leaves


Stir-fry the tempeh in the coconut oil for 3-4 minutes over medium heat, or until tempeh turns golden brown. Set aside; mix with miso, tahini, and lemon juice and let cool for 5 minutes.

Roll traditional sushi or hand rolls using the tempeh in the place of rice, and the arugula and tomatoes as the filling. If needed, click here to watch “how to make sushi rollsfor rolling instructions.

Chef's Notes

Use any type of tempeh you like – a wild rice tempeh works exceptionally well.

Yield: 6

Submitted By

Julie Morris