Prep 50 mins
Cook 30 mins
Seaweed contains iodine, potassium, iron, zinc, and calcium making these seafood parcels food of goodnes.Serve as a main meal with suggested accompaniments or as finger food in individual sausage roll sized portions.Recipe originates from www.vegan-cookbook.com, slightly adapted.
- 25 g nori (mixed, Atlantic)
- 2 limes, juice of
- 500 g phyllo pastry sheets (use large sheets and keep cold)
- 5 tablespoons olive oil
- 1 small aubergine, chopped
- 50 g mushrooms, chopped
- 1 red onion, chopped
- 50 g dried apricots, chopped
- 1 teaspoon brown mustard seeds
- 1⁄2 red pepper, de-seeded, chopped
- 50 g hazelnuts, chopped
- 50 g pine nuts
- 1 tablespoon capers
- 1 orange, zest of
- 1 tablespoon miso
- 1⁄2 teaspoon cayenne pepper
- 1 crisp tart apple, cored and chopped
- black pepper
- 1 tablespoon sesame seeds
- spicy rice, with
- mixed greens
- curly kale, tossed in
- oil, and
- crushed garlic
- mashed potatoes
- Put the seaweed in a bowl and sprinkle with the lime juice.
- Lightly brush the cold filo pastry sheets with olive oil, divide into 2 stacks and place on greaseproof paper.
- Gently fry the chopped aubergine, onions, mustard seeds, and mushrooms in 2 tablespoons of oil. Add the red pepper, seaweed and lime juice. Simmer until all the juices are all absorbed.
- Remove from heat and mix in the other ingredients.
- Leaving a 3 cm strip along the top length of the pasty to seal, spread the mixture evenly, smoothing over the surface, between the 2 filo stacks.
- Using the greaseproof paper under the filo, carefully roll up the strudels into a two log shapes. Place them on a baking tray (don’t worry if you need to scrunch up a strudel to fit it on the tray as its wrinkled effect is quite rustic).Cut off the excess paper.
- Brush strudel tops with oil, sprinkle with sesame seeds and bake for 30 minutes at 200 C until crisp and golden.
- Cut into slices to serve.