Japanese Sushi Stack - Compressed Wild Mushroom & Advocado with Red Pepper Coulis 

Ingredients:

Red Pepper Coulis:
2 red bell peppers, raw or roasted, stemmed & seeded
1 large garlic clove
2 tablespoons almond milk
1 ½ teaspoons raw honey
Sea salt & freshly cracked black pepper to taste

Mushroom Mixture:- combine
1 8 ounce package button mushrooms, sliced
1 large Portobello mushroom, de-gilled, and chopped
4 ounces fresh Shiitake mushrooms, stemmed & sliced
1/3 cup coconut aminos (Nama Shoyu or tamari)
2 tablespoons cold pressed organic extra virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
1 teaspoon nutritional yeast
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper

Avocado Mixture - combine
¼ cup pine nuts (can use cashews)
1 cup coarsely chopped avocado (from about 2 large avocados)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1 teaspoon nutritional yeast (optional)
Pinch sea salt

You must have a metal stacking ring to make these

just place ingredient in layers.. then put in fridge for 1hr before serving add the Advocado mix topper last before serving as it may go brown otherwise, then drizzle with Red Pepper Coulis & side salad..

Other vegan variant recipe:-

.https://www.ocregister.com/2022/10/11/vegan-sushi-recipe-dynamite-s...