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Vegan-friendly poke made from tender carrots, sweet onions, limu and inamona.
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Vegan Poke Bowl

This Vegan Poke recipe recreates all of the tastes and textures of the tuna-based original using carrots cooked in konbu dashi stock until they're the texture of Ahi. Tossed with sweet onions and seaweed and seasoned with sesame oil and Inamona, this new take on the Hawaiian classic is both flavorful and satisfying.
Course Entree, Side Dish
Cuisine American
Keyword rice bowl, tuna
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 283kcal
Author Marc Matsumoto

Ingredients

  • 7 grams konbu
  • 2 cups water
  • 2 grams dried seaweed
  • 420 grams carrots (peeled and chopped into ½-inch cubes)
  • ¼ cup sake
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 25 grams candlenuts (roughly chopped)
  • 5 grams toasted sesame seeds (~2 teaspoons)
  • 4 grams Alaea salt (~½ teaspoon)
  • 40 grams sweet onion (~⅛ onion)
  • 1 scallion (greens finely chopped)

Instructions

  • Add the konbu and water to a pot and let this rehydrate for about 30 minutes.
    Soaking konbu in water to make dashi broth for poke.
  • If you're using dried seaweed, rehydrate it in cold water. If you're using salted seaweed, remove the salt in a couple changes of cold water.
    Rehydrating seaweed(limu) for poke.
  • Add the carrots to the pot of water with the konbu along with the sake and soy sauce. Bring the water to a boil and then turn down the heat to maintain a gentle simmer.
    Simmering plant-based "ahi tuna" in konbu dashi.
  • After about 10 minutes, remove the konbu.
    Removing konbu from broth with chopsticks.
  • Cook the carrots until they are soft enough for a toothpick to pass through, but still a little firm (about another 10 minutes).
    Poking carrot with toothpick to test for doneness.
  • Let the carrots cool in the broth to room temperature.
  • While the carrots are cooling, make the Inamona by adding the chopped candlenuts and sesame seeds to a pan and toast them until they are golden brown. Be sure to toss them around regularly so that they brown evenly.
    Roasting Inamona in frying pan.
  • When the candlenuts are golden brown and fragrant, add the Alaea salt and toss to distribute evenly. Transfer the Inamona to a heatproof bowl to cool.
    Candlenuts, sesame seeds, and Alaea salt dry roasting in pan for poke.
  • When the carrots have cooled to room temperature, transfer them to a bowl using a slotted spoon.
    "Ahi Tuna" made from carrots.
  • Add the sesame oil, onions, seaweed, and about half of the Inamona (being sure to get an even mix of salt and nuts) and stir the poke to combine.
    Vegan Ahi Poke in glass bowl.
  • Plate the poke and garnish with more Inamona and the chopped scallion greens.
    Vegan Poke being garnished with scallions and inamona.

Video

Nutrition

Calories: 283kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Sodium: 1954mg | Potassium: 843mg | Fiber: 7g | Sugar: 11g | Vitamin A: 35142IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 2mg