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VEGAN MAKI
The mayo:
Blend:
- 15 cl of coconut water
- 70g of soaked cashews
- 1 garlic clove
- 1 tbsp of marine plasma
- 2 tsp of whole grain mustard
The “tuna”:
Add to the blender:
- 120g of sunflower seeds soaked for 6 hours and rinsed
- 2 diced celery stalks
- 2 sliced white onions
- 2 tbsp of chopped dill (fresh or dried)
- 2 tsp of dulse seaweed flakes
The rolls:
- Lay flat 2 sheets of nori dehydrated at low temperature @bretalg_officiel
- With a spoon, place half of the filling in a line along the length of the sheet, 3cm from the edge.
- Then draw a line of mustard, a second of diced pickles, and a third of chopped lettuce.
- Roll gently and firmly. Apply a bit of water if needed to seal the sheet.
- Cut the roll into 6 maki pieces
Quick view
Enjoy your meal!
Thank you www.rawfoodrecipes.com
