Nori Roll with Tempeh and Veggies

Ingredients

• ½ tsp. extra-virgin olive oil
• 1 strip smoky tempeh (like Lightlife® brand, or use ¼ serving Baked Tempeh, recipe on pg. 75)
• 1 sheet nori seaweed
• ⅓ cup cooked brown rice (see recipe on pg. 75)
• ¼ medium avocado, sliced
• ¼ medium carrot, cut into matchstick-sized pieces
• ¼ medium cucumber, cut into thin strips
• 1½ tsp. Nori Gomasio (see recipe on pg. 90) (to taste; optional)

Directions

1. Heat oil in large skillet over medium heat. Add tempeh; cook, stirring frequently, for 2 to 3 minutes, or until crisp.
2. Place nori on cutting board. Top with rice, covering half the nori lengthwise. Top with tempeh, avocado, carrot, and cucumber.
3. Sprinkle with Nori Gomasio (if desired). Roll up from bottom, being careful not to tear nori seaweed; wet end of nori to seal.

Tip: 1 cup uncooked brown rice generally yields 3 cups cooked brown rice. As a convenience, you can cook some up in advance, store it in the refrigerator, and use it for up to 4 days.