1 Recipe – 2 results! Roasted Root Veggies over Quinoa or as Sushi, with a Vegan Wasabi Cream Sauce

So this recipe was a frankenstein creation that started here.  I didn’t want to use Mayo or Sour Cream, so I decided to go with Tofu to add the creaminess.  I wanted to make it a sauce, rather than a dip.  And the sauce is adjusted slightly to cater for the flavor of the sushi. You see pictured white rice for the sushi, but I recommend brown short grain rice  instead, I was simply out of it.  The recipe below will create BOTH recipes!  I served the Sushi as an appetizer.  However if you want one or the other, just adjust the rice/sauce amounts accordingly.  The amount of root veggies are pretty good regardless of which recipe you make.

I used both Red and Golden Beets, but feel free to just use one or the other, or a diff mixture of both than I did.

Ingredients (serves 4 big portions)

  • 2 Cups Cooked Quinoa
  • 2 Cups Cooked Brown Short Grain Rice
  • 3 Large Red Beets peeled and cubed
  • 2 Golden Beets peeled andcubed
  • 2 Snow Ball Turnips roughly peeled and cubed (I’m honestly not even sure if these are the right name – but they looked JUST like this! – They came in a local organic veggie box weekly delivery)
  • 3 – 4 Leeks Whites Only, Cut in half lengthwise(Preserve greens for a later recipe)
  • Olive Oil
  • Salt
  • Wasabi (either paste or mix powder into a paste.
  • 1/2 – 3/4 Block of Tofu
  • Apple Cider Vinegar
  • Juice of 1 Lemon
  • Tamari
  • 1 T Dill
  • 1 T Parsley
  • Water as needed
  • Nori Sheets (needed only for sushi version)
  • Optional: Balsamic
  • Optional: Rice Vinegar


  1. Preheat Oven to 400F. On a large greased/non-stick baking sheet, place your Beets, Turnip and Leeks. Drizzle Olive oil over everything and a bit of salt.  If you opt to use Balsamic..carefully spoon just a bit into the leeks crevices and drizzle a bit more over everything else.  Bake for about 25 – 30 minutes, or until fork-tender.
  2. I took this time to prepare my rice & quinoa and prep the sauce.
  3. NOTE: For the sauce, I got a bit wonky on my measurements…. so I recommend using my measurements as looooose guideline.  Simply taste and adjust, that is exactly what I did to reach the exact taste I desired.  This will taste tangy, hot and a lot like mayo. So with that in mind… begin by blending your 1/2 to 3/4 small block of tofu, about 2.5 – 3 cups.  Add in about 2 – 4 tablespoons of Apple Cider Vinegar (again, start with 2, and go up from there – add all ingredients before adding anymore of one). Add in 2 – 4 tablespoons Tamari/Soy Sauce, 1 tablespoon Dill and 1 tablespoon parsley.  Also add Juice of one lemon and a little olive oil and blend.  If your mixture is a bit to thick add a little water to thin it out.  Now add in the wasabi, add in as much as you want eat, for me this was a fair amount probably about 3 tablespoons of wasabi, but start small and add slowly so you don’t overpower your sauce. After you’ve reached your desired consistency and taste, put in the freezer to chill it out (or fridge if you have more time until serving).
  4. Once your veggies are done roasting, remove them from the oven.  Reserve about 1/5th of the veggies for the sushi (you don’t need a ton for sushi), let those ones cool enough to handle so you can make the sushi.  Meanwhile, mix your veggies and chilled sauce into a 1 C Brown Rice and the Quinoa (reserve 1 C Brown Rice for the sushi) and Serve!
  5. For the Sushi portion (first off, google “how to roll sushi” if you’re unfamiliar), mix a bit of Salt and Rice Vinegar with the Rice to season it.  Chop your veggies into more lengthy sized pieces as best you can. Place your rice on the Nori Sheet, and place your veggies in being sure to get a bit of leek in each bite (the leek MAKES it!).  Then Roll it up and cut.  Put some Wasabi Sauce in a separate bowl and add more Tamari to this one to serve with the sushi!