Easy vegetarian and vegan sushi recipe

For the marinated carrots, blend the nori sheet in 1 cup of water and 2 tablespoons of soy sauce.

Dip the carrot cut into strips with a peeler.

Chop the cabbage 45 minutes before use.

Boil 8 cups of water and add 4 cups of rice.

Cut up a pound of mushrooms.

Blend 3/4 cup of cashews with nutritional yeast, salt, the juice of half a lemon and water.

Add flour and blend again.

Heat a frying pan with oil and when it is very hot add the mushrooms.

Add the garlic powder and mix.

Add the previously made sauce and stir.

When the rice is dry, stir and cover.

Cook the purple cabbage in a little oil for 2 minutes.

When the rice is ready, add the rice vinegar and mix well.

Put the dehydrated seaweed in water for 7 minutes, to garnish.

Wrap the mat in sticky paper and place the rice on the crumpled part of the sushi paper and press down.

Put sesame seeds, press well and turn the sheet over, then put the ingredients on the smooth side, on the other side and roll up.

Tighten the rice well, cut strips of nori paper and decorate.

To cut the sushi, wet a sharp, smooth knife.

Enjoy!