Raw Vegan Bacon
Whisk together coconut aminos, sesame oil, sea salt, smoked paprika, and stevia. Taste to adjust seasonings.
Dump all your sliced shitakes or portobellos into a large ziplock along with the marinade. Massage carefully so as not to break the mushrooms. Marinade for 20 minutes flipping once.
Place mushrooms on a teflex sheet in your dehydrator on 145F for 1 hour, turning down to 115F for 2 more hours or longer til reach desired texture – the portobellos will take longer as they’re thicker. I personally like the ‘bacon’ a little meatier and moister as it has that thick center cut texture that way.
Place all the ingredients in the Vitamix and blend til thick and creamy. If you want more of a cream cheese texture, which will be less drippy in the wraps, start with less water. Conversely, use more water for a mayo texture. As always taste to adjust seasonings to your preference.
Slather rough side of each Nori sheet with a Tbsp of Hemp Mayo. If using mashed avocado rather than strips, spread the avo on first, then top with the mayo. (Alternatively use 4 collard leaves de-stemmed and halved for rolling OR for burrito fashion: remove only thickest bottom part of stem, leaving collard leaf whole to be wrapped burrito style & cut diagonally into halves after stuffing/rolling.)
Place one green leaf lettuce leaf on each wrap.
Arrange a few tomato strips, avocado strips (unless using mashed avo) & shiitake (or portobello) bacon on each wrap.
Roll up tightly into a cone shape (Temaki-style), securing with a bit of water along one edge of nori. Or, role evenly into a cylinder and feel free to slice into sushi-sized bites. (If using halved collard leaves, roll & secure with a pretty party toothpick. If using whole collard leaves, roll like a burrito, folding top and bottom edges in first then rolling up left to right and cutting in half on a diagonal which will keep everything secured- use party pics if necessary.)
Serve any remaining Hemp Mayo on the side for dipping.