Recipe: Vegan herbed seaweed rolls, samphire salad and sea-flavoured rillettes
Herbed seaweed rolls
Makes 2 rolls
- 125g firm tofu
- 3tbs soy cream
- 2tbs soy yogurt
- 2tbs flat-leaf parsley, chopped
- 1tbs dill, chopped
- 1tbs chives, chopped
- 2 sheets yaki nori
- 1tsp shallot, finely sliced
- 1tbs olive oil
- 2tbs flaxseeds, ground
- Salt and pepper
Blend the tofu together with the soy cream and yogurt. Mix with the herbs, shallot, olive oil and flaxseeds. Season to taste. Spread half of the mixture on a sheet of yaki nori and roll it up. Prepare the other roll in the same way. Serve immediately with a salad and bread. For larger rolls, use 1/2 a sheet of nori per person.
Samphire salad
Serves 2
- 150g samphire from a jar, rinsed and drained
- 125g cherry tomatoes, quartered
- 1/2 shallot, finely sliced
- 1/2 pomegranate, seeds removed
- 2tbs flat-leaf parsley, chopped
- Olive oil
- Sunflower seeds
- Gomasio
Combine the samphire, cherry tomatoes, shallot, pomegranate seeds and parsley in a bowl. Drizzle with a little olive oil and sprinkle with sunflower seeds and gomasio.
Sea-flavoured rillettes
Serves 4
- 200g hearts of palm in a jar, drained and finely chopped
- 1tbs olive oil
- A few drops liquid smoke
- 125g white beans
- 2tbs mustard
- 5tbs neutral vegetable oil
- 3tsp soy cream
- 1/2 sheet of yaki nori
- 2tsp tomato concentrate
- 2tbs flat-leaf parsley, chopped
- 1tbs dill, chopped
- 1tsp ground flaxseeds
- Salt and pepper
Sauté the hearts of palm in a frying pan in the olive oil over medium heat for five minutes. Season with salt and pepper and add a few drops of liquid smoke. Set aside. Whiz the beans with the mustard and neutral vegetable oil in a food processor. Add the cream, yaki nori, tomato concentrate and herbs and whiz again.
Mix the cream mixture with the hearts of palm and add the ground flaxseeds. Taste for salt and pepper. If the smoky taste is too mild, add a few more drops of liquid smoke.
Put into a serving dish and refrigerate for one hour before serving. For a more pronounced sea flavour, use a whole sheet of yaki nori.
Recipe taken from Vegan Bible(reviewed here) with words and photography by Marie Laforêt
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