Virtual Veg Edge - Vegan Salmon

Artina Lindsey, executive chef of Spartanburg Medical Center, shares her recipe for vegan salmon in this virtual veg edge. See the recipe below for details:

Vegan Salmon:
8 oz firm tofu
⅓ cup cooked sweet potato
½ tsp sea salt salt
1 tsp raw sugar
1 tbsp dark sweet soy sauce
1 tbsp beet juice
2 tsp cornstarch
1 tbsp tamari
2 sushi nori (sheets)
2 tbsp grape seed oil

Sauce:
1 tbsp raw sugar
1 tbsp tamari
1 tbsp dark sweet soy sauce
1 tbsp rice wine vinegar
1 tbsp mirin
1 tbsp Nori furikake (garnish for vegan salmon)

Ginger Rice and Vegetables:
2 cups uncooked brown jasmine rice
1 oz ginger (julienne)
2 ½ cups water
2 tbsp tamari
1 tbsp rice wine vinegar
1 tbsp mirin
½ tsp sea salt
2 tbsp. grape seed oil
2 each baby bok choy
2 each scallions
2 each carrots
2 each red bell paper (small)
1.5 cups shelled edamame (defrosted)

Preparation:

Vegan Salmon: Press tofu between a clean towel. Press all water out
of tofu.
Roast sweet potato in oven at 400 degrees with skin on until fork
tender (depending on the size 20-35 minutes).
Using a stand mixer, add pressed tofu, cooked sweet potato (remove
the skin), sea salt, raw sugar, dark sweet soy sauce, beet juice, tamari
& corn starch. Use paddle function, turn on medium and combine
thoroughly.
Cut nori sheets lengthwise into 3 equal strips.
Place 1/4 of vegan salmon mixture on each sheet of nori sheets.
Smooth vegan salmon mixture evenly to coat the nori sheets (1/2"
thick).
Using butter knife, indent the vegan salmon vertically in the middle and
then diagonally indent all the way up and down (this will resemble fish
filet)
To a frying pan, add oil. Heat frying pan over medium-high heat until
oil is hot. Add vegan salmon with nori side down. Allow vegan salmon
to cook until golden brown 3-5 minutes. Turn over vegan salmon,
reduce heat to low and cook until golden brown about 3-5 minutes.
Brush sauce on vegan salmon after it's removed from frying pan.

Sauce: In a sauce pot, add raw sugar, tamari sauce, dark sweet soy
sauce, rice wine vinegar and mirin.
Stir and simmer over low heat until a thick syrup.

Ginger Rice: Rinse the rice and drain in colander.
Peel ginger & cut into julienne pieces.
In a mixing bowl, combine 1 tbspn tamari, rice wine
vinegar, mirin & sea salt.
Then add 1 cup of water & combine until incorporated.
Add rinsed rice to pot with 1 ½ cups water and the
season liquid. Stir until incorporated, then
add ginger but do not mix.
Turn on stove to medium heat, bring rice to a boil, turn
down to low, cover with lid & cook for 25-35 minutes
until water is completely gone. Turn off stove and set
aside for 10 minutes rice covered.

Vegetables: Cut baby bok choy vertically down the
middle in half and in half again. Cut fresh red bell
peppers in 1' inch diced. Cut scallions in small diced.
Peel and cut fresh carrots on a biasis.
Place baby bok choy, red bell peppers & carrots on
baking sheet pan separately, drizzle grape seed oil and
reminder of tamari on vegetables.
Place baking sheet pan in preheated oven (400
degrees) for 5-7 minutes. Arrange on plate or bowl,
serve and enjoy!

Видео Virtual Veg Edge - Vegan Salmon канала Spartanburg Regional Healthcare System