How to make Vegan Kimbap with Tempeh

BY FOODACIOUSLY

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These mouthwatering kimbap rice rolls are prepared with sesame oil-infused sticky rice and a tasty filling of grilled tempeh and vegetables.

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They make a healthy on-the-go snack with only 50 calories per roll.

dairyfree
glutenfree
vegan
lowfat
lowsugars
Step 1

Rinse the rice thoroughly, drain it, and add it to a pot with the water. Cover and boil for 10 minutes.

Step 1

Then remove from the heat and leave it to steam covered for 15 minutes. Next, fluff the rice on a tray seasoning it with sesame oil and salt.

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Step 2Part 1

Pat the tempeh dry and slice it into strips. Then, julienne the carrots and the cucumber, and cut the radishes into small chunks.

Step 2Part 2

Heat a grilling pan and roast the vegetables and tempeh until they are nicely browned and season them with salt to taste.

Step 3Part 1

On a sushi mat, lay one nori sheet and spread the rice evenly patting it down with wet fingers. Leave the top 2.5 cm (1 inch) of nori bare.

Step 3Part 1

Place the fillings in adjacent rows, 2.5 cm (1 inch) from the bottom.

Step 3Part 2

Roll the kimbap from the bottom edge, tucking in the fillings. Then, seal the top edge of the nori sheet running a wet finger along the seam.

Step 3Part 2

Wet a sharp knife and slice the rice roll into eight pieces.

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