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Vegan Mussels

The secret to this vegan seafood recipe is in the nori sheets which give the garlicky mushrooms the taste of the sea.


Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 35 Minutes

Photo soon folks

May contain nuts May contain fish

Vegan safe Vegetarian

4 Pressed Tofu, cut into fillets
1 Tablespoon Lemon Juice
1 Teaspoon Salt
250 Gram Mushrooms
0,5 Sheet Nori
1 Small Onion
3 Cloves Garlic
100 ml Hot Water
Cut the mushrooms down to bite-size but quite large chunks and then toss them in a little oil.
Bake for around 20 mins until they are cooked and importantly – chewy.
They will reduce in size in the oven so don’t make them too small.
You can use any type of mushroom.
Slice the nori into shreds and then soak in hot water for 5 minutes or so.
If the sheet isn’t that salty, you can add your own.
Whilst the nori is soaking, cut up a small, white onion and soften in a pan with some more oil.
Once softened, add a couple of garlic cloves before adding the nori and the water it soaked in.
Add the mushrooms to the pan and a splash of soya milk (or cream if you are using) and stir until all is combined and lovely looking.
You might want to add a bit more water depending on how dry or not you want the dish.