Ingredients
- 700 grams of watermelon seeds and rind removed and diced into 2cm x 2cm cubes
- 1 tsp ground seaweed or seaweed flakes
- 4 tbsp tamari *
- 4 tbsp white rice vinegar
- 2 tsp sesame oil
Spicy Mayo
- 2 tbsp vegan mayonnaise
- 2 tsp sriracha sauce or more, to taste
Garnish
- Green onions sliced
- Sesame seeds
Instructions
- In a large airtight container, add watermelon, seaweed, tamari, white rice vinegar and sesame oil. Put on the lid and shake gently to distribute the seasonings.
- Place in the fridge for 2 hours.
- After 2 hours, preheat oven to 250ºF and line a baking sheet with parchment paper.
- Place all the cubes on the parchment paper. Reserve the sauce to use in another recipe such as an Asian sauté or a pad thai.
- Bake for 2 hours, flipping the cubes halfway through.
- After 2 hours, increase oven temperature to 350ºF and bake for 5 more minutes, until slightly charred.
- Transfer into an airtight container, close and place in the fridge until cold.
- Once cold, and right before serving, mix vegan mayo and sriracha together and add into the container with your watermelon. Toss to coat.
- Serve immediately in vegan sushi, in a vegan poké bowl or even as a garnish on an avocado toast.
Notes
* Feel free to substitute tamari with soy sauce.
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
