Tempeh Avocado Sushi

• 2 8-oz. pkg. tempeh, cut into
• 2-inch squares
• 4 tsp. tahini paste
• 2 tsp. agave nectar
• 2 tsp. yellow miso
• 1 tsp. onion powder
• 6 nori sheets
• 2 avocados, cut into wedges
• 8 green onions, white and light green parts thinly sliced
• 2 tsp. low-sodium soy sauce
• 2 Tbs. black sesame seeds

1. 2 8-oz.
2. pkg.
3. tempeh, cut into
4. 2-inch squares
5. 4 tsp.
6. tahini paste
7. 2 tsp.
8. agave nectar
9. 2 tsp.
10. yellow miso
11. 1 tsp.
12. onion powder
13. 6 nori sheets
14. 2 avocados, cut into wedges
15. 8 green onions, white and
16. light green parts thinly sliced
17. 2 tsp.
18. low-sodium soy sauce
19. 2 Tbs.
20. black sesame seeds
21. Steam tempeh in steamer 10 minutes.
22. Cool to room temperature.
23. Pulse tempeh in food processor until ground into rice-size pieces.
24. Add tahini, agave, miso, and onion powder.
25. Pulse several times until just combined.
26. Transfer to bowl.
27. Place 1 nori sheet on sushi mat or work surface.
28. Spread 2/3 cup tempeh mixture out to sides of sheet, stopping 11/2 inches from top edge.
29. Press down mixture to flatten.
30. Place 2 to 3 avocado wedges in center of mixture, and scatter 2 tsp.
31. green onions on top.
32. Roll sushi using a mat or by hand, and seal edge with soy sauce.
33. Cut into 8 pieces with sharp knife.
34. Repeat with remaining ingredients.
35. Sprinkle sushi with sesame seeds and remaining green onions.

squares, tahini paste, nectar, yellow miso, onion powder, sheets, avocados, green onions, lowsodium, black sesame seeds

Taken from www.vegetariantimes.com/recipe/tempeh-avocado-sushi-2/ (may not work)