Beyond Meat® Sushi Roll

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Beyond Meat Sushi Roll

4 Portobello mushroom caps

2 tablespoons Minor’s GreenLeaf Basil Pesto*

10 ounces cooked quinoa

10 ounces steamed cauliflower florets, minced

8 ounces roasted red pepper, minced

2 ounces thinly sliced green onions

4 Beyond Meat Beyond Burger Patties, thawed if necessary

¼ cup minced fresh cilantro

¼ cup pistachio butter*

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon ground nutmeg

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1/8 teaspoon ground cardamom

Pistachio Smoked Parsnip Yogurt

4 medium parsnips, chopped

1 cup nonfat plain Greek yogurt*

1 tablespoon pistachio paste*

½ teaspoon lime zest

¼ teaspoon kosher salt

Chickpea Curry

2 teaspoons olive oil

1 garlic clove, minced

1 teaspoon grated fresh ginger

1 cup canned coconut milk

1 tablespoon red curry paste*

3 tablespoons lime juice

2 cups Path of Life Pulse Melange Chickpeas

For Serving

¼ cup micro greens

1 teaspoon popped amaranth seeds

Lime wedges


*For vegans or vegetarians who do not consume animal products, substitute these products with vegan options



1. Beyond Meat Sushi Roll: In medium bowl, toss mushroom caps and pesto to combine; roast in 400° oven for 10 minutes or until tender. Cool; slice ¼-inch thick on large bias.

In large bowl, combine quinoa, cauliflower, red pepper, green onions, Beyond Meat Patties, cilantro, pistachio butter, chili powder, cumin, nutmeg, salt, black pepper, and cardamom. Divide mixture into 4 (8-inch) logs; wrap logs in plastic wrap and roll up tight. Tie end pieces in knots to secure; poke holes in logs. Place in steamer for 10 minutes or until cooked through; let cool.

Shingle sliced mushroom caps on top of plastic wrap into an 8-inch long strip; unwrap 1 Beyond Meat log and place on top. Using plastic wrap, roll mushrooms tightly around log; tie end pieces in knots to secure. Repeat with remaining mushroom slices and Beyond Meat logs; store under refrigeration for up to 5 days.

2. Pistachio Smoked Parsnip Yogurt: In medium saucepan of salted boiling water, cook parsnips 5 minutes or until soft. In smoker, smoke parsnips for 10 minutes. In food processor, process parsnips until smooth; transfer to medium bowl. Add yogurt, pistachio paste, zest and salt; stir to combine. Cover and refrigerate up to 1 week.

3. Chickpea Curry: In medium sauté pan, heat olive oil over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring frequently. Stir in coconut milk and red curry paste; bring to simmer. Add lime juice; cook 5 minutes or until mixture thickens. Stir in Pulse Melange Chickpeas; cook 2 minutes or until heated through. Cover and refrigerate up to 3 days.

4. To serve: In small sauté pan, heat ½ cup Chickpea Curry over medium-high heat until heated through; place on desired serving plate. Spoon ¼ cup Pistachio Smoked Parsnip Yogurt down center of serving plate. Slice 1 Beyond Meat Sushi Roll into 1-inch-thick slices; place on top of Pistachio Smoked Parsnip Yogurt. Sprinkle Beyond Meat Sushi Roll with 1 tablespoon micro greens and ¼ teaspoon amaranth seeds; serve with lime wedges and additional Pistachio Smoked Parsnip Yogurt for dipping.