I sea plant-based tofunese
I sea plant-based tofunese
Plant-based eating has never been so flavorful. Reinvent the Italian classic with tofu instead of meat and seaweed pasta instead of classic pasta.
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Ingredients
- 100 gr I sea pasta (1 pack)
- 400 gr tufu (natural and unsmoked)
- 2 onions
- 2 cloves of garlic
- 1 can tomato sauce
- 1 can of chopped tomatoes
- 4 tbsp soy sauce (unsweetened)
- Italian herbs, salt, pepper and chilli flakes to taste
- Nutritional yeast
- Olive oil
Tofunese Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Rinse I sea pasta in a colander and put it into boiling water (make sure pasta is under water). Let it cook for 20 min.
- Cut the onion and garlic into small pieces.
- Cut the tofu into pieces and then mash it with a fork until it has the consistency of minced meat.
- Fry the tofu for several minutes in some olive oil till it starts to turn slightly brown. Stir frequently!
- Add onions and garlic and fry until soft. Then add soy sauce to the pan and let cook for one more minute.
- Add tomato sauce and chopped tomatoes and let it simmer for a few minutes. Add herbs and spices to taste.
- Rinse the cooked I sea pasta and stir it through the sauce.
- Divide over 4 plates and sprinkle some nutritional yeast and more chilli flakes on top.
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1) Ingredients
- 100 gr I sea pasta (1 pack)
- 400 gr chicken breast
- 1 zucchini
- 4 tbsp olive oil
- 1 onion
- 250 gr cherry tomatoes
- 1 tsp dried terragon (or a handful fresh stuff)
2) Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Slice the courgette into strings and cook it for 3 minutes, leave to drip in a sieve.
- Rinse I sea pasta in a colander and put it into boiling water that you used for cooking the courgette (make sure pasta is under water). Let it cook for 20 min.
- Meanwhile cut the onion into small pieces, fry in some olive oil until transparent.
- Cut the chicken and fry it with the onion.
- Put the terragon over the sauce, add the courgette and leave to simmer for a minute.
- Rinse the cooked I sea pasta and stir it through the mixture.
3) Ready to enjoy!
I sea chicken pasta
Nice and easy, this seaweed pasta dish fills you up with protein-packed chicken, bright tomatoes, and delicious zucchini.
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Ingredients
- 100 gr I sea pasta (1 pack)
- 400 gr chicken breast
- 1 zucchini
- 4 tbsp olive oil
- 1 onion
- 250 gr cherry tomatoes
- 1 tsp dried terragon (or a handful fresh stuff)
Chicken Pasta Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Slice the courgette into strings and cook it for 3 minutes, leave to drip in a sieve.
- Rinse I sea pasta in a colander and put it into boiling water that you used for cooking the courgette (make sure pasta is under water). Let it cook for 20 min.
- Meanwhile cut the onion into small pieces, fry in some olive oil until transparent.
- Cut the chicken and fry it with the onion.
- Put the terragon over the sauce, add the courgette and leave to simmer for a minute.
- Rinse the cooked I sea pasta and stir it through the mixture.
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I sea veggie noodles
This veggie noodles recipe is a tasty, easy and nutritious vegan noodle dish.
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Ingredients
- 100 gr I sea pasta (1 pack)
- 300 g mushrooms, sliced
- 2 onions, chopped
- 3 tablespoons soy sauce
- 3 cups vegetable broth
- 3 tablespoons almond butter
- 2 cups fresh baby spinach
- 1 small red bell pepper, chopped into slices
- Olive oil, pepper & salt, nutritional yeast
Veggie Noodles Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Rinse I sea pasta in a colander and put it into boiling water (make sure pasta is under water). Let it cook for 20 min.
- Heat some olive oil in a frying pan and add in the chopped onions. Sautee until it starts to become golden.
- Add in the mushrooms and cook until soft. Drizzle over the soy sauce and cook two more minutes.
- Mix almond butter and vegetable broth in a small bowl until smooth. Then pour into the pan and give it a stir. Let simmer for a few minutes, until the sauce gets a creamy consistency.
- Season with pepper and a pinch of salt. Then add the cooked I sea pasta and stir well.
- Let simmer for five more minutes and stir in nutritional yeast and baby spinach.
- Divide over 4 plates and top off with red bell pepper slices or vegetable of your choice.
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I sea green nachos with Tuna Sushi bowl
Great Italian recipe for 4 people. Your favorite bolognese recipe upgraded with seaweed.
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Ingredients
- 100 gr I sea pasta (1 pack)
- 400 gr minced beef
- 1 onion
- 2 cloves of garlic
- 1 tbl tomato paste
- 1 splash of balsamic
- 1 can of chopped tomatoes
- 12 cherry tomatoes
- Italian herbs
- Olive oil
Bolognese Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Cut the onion and garlic into small pieces, fry in some olive oil till it turns brown.
- Add minced beef and bake until cooked.
- Rinse I sea pasta in a colander and put it into boiling water (make sure pasta is under water). Let it cook for 20 min.
- Meanwhile add tomato paste, balsamic, chopped & cherry tomatoes, add Italian herbs and let is simmer until your pasta is cooked.
- Rinse the cooked I sea pasta and stir it through the mixture.
- Divide over 4 plates.
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I sea mussels & red curry
I sea mussels & red curry
One of our new favorite dishes. Simple to make and a real eye-catcher.
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Ingredients
- 1 pack of seaweed pasta
- 1 kilo mussels
- 400 gram monkfish
- 2 tablespoons curry paste
- 2 onions
- 2 carrots
- 2 tablespoons of oil
- Coriander
- A splash of white wine
- 2 yellow bell pepper
- 250 ml coconut cream
Mussels & Red Curry Preparation
- Cook the seaweed pasta in plenty of water after soaking. Drain when finished.
- Warm thai red curry in some oil until it dissolves.
- Add chopped yellow bell pepper and stiryfry for a few minutes.
- Stir in coconut cream and fishsauce. Let simmer.
- Fry onion and carrots in a tall pot. Add wine and mussels. Cover with a lid and cook until finished.
- Fry a piece of monkfish. Keep warm in foil until ready to serve the whole dish.
- Create a layer of curry sauce on the plate. Create a pile of seaweed pasta on top of the sauce. Add mussels and fish.
- Garnish with fresh coriander. Enjoy!
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