INGREDIENTS
1
cut into thick 4-inch thick slices 4 ounces tempeh
1
Avocado
1 clove
Garlic
2 tsp
Ginger
4 cups
Kale
1
(6-inch) piece Wakame seaweed, dried
1/2 cup
Sauerkraut
2 tsp
Lemon juice
1 tbsp
Maple syrup
1 tbsp
Miso, light
1 tbsp
Soy sauce
1/4 cup
Tahini
2 cups
Brown rice, cooked
1 tsp
Sesame seeds
1 tsp
Rice vinegar
1/4 cup
Water