The Seaweed’s Always Greener

For some strange reason, I began craving seafood when I became vegan, although I wasn’t really big on seafood in the first place.  (NO. It’s not because I’m vitamin and mineral deficient.)  I found seaweed quells my craving.  Down by the shore in Joisey, and I’m sure in a lot of other seaside places, “surf tacos” (fish tacos) are ubiquitous.  This is what I imagine a surf taco would taste like, without all that fish!  I know the ingredients are pretty non-seasonal, but the half-off damaged produce bin was bumpin’ at the co-op!


Seaweed Sliders with Mango Lime Salsa:

(Makes about 10 sliders)

  • 1 12 oz package of tempeh
  • 1/2 cup of sunflower seeds, roasted
  • 1/2 cup of pistachio, finely chopped & roasted
  • 1/4 cup dulse
  • 2 Tbsp berbere (make your own here if you can’t find it, but use berbere peppers if possible)
  • 2 tsp celery salt
  • 2 Tbsp white miso
  • 1/2 cup water
  • 1/4 cup flax meal
  • 1 Tbsp tamarind paste

1)  In a bowl, finely crumble the tempeh into small pieces (I used a potato masher).  Add water and flaxmeal until a wet mixture, that looks like something you could form burgers with, forms.

2)  Add remaining ingredients and mix very well (You don’t want any pockets of decidedly tangy or salty ingredients to remain!).

3)  Form into patties using a 1/4 cup of mixture in each patty.

4)  Place patties on a greased baking sheet.  Bake for about 20 minutes, (flipping the sliders halfway through) in a 350 deg F oven, until each side is lightly browned.

Mango Salsa:

1 ataulfo mango, peeled and cut into 1/4 inch cubes

2 small Roma tomatoes, cut into 1/4 inch cubes

2 green onions, finely chopped

2-3 Tbsp finely chopped onion

1 jalapeño, finely chopped

Juice of one lime

1/2 tsp salt, or to taste

Cilantro (optional), to taste

1) Chop all ingredients and combine in a small bowl.  Easy, breezy!