Seaweed Strudel: Vegan Mains

Seaweed is a powerhouse of nutrition with iodine, potassium, iron, zinc, and calcium. Woo hoo! That’s the way to score brownie points with your nutritionist. Our seaweed strudel recipe makes a nutritious and delicious main course.

Seaweed is enjoying a massive resurgence after many years of neglect, so Irish and Scottish gatherers are finally starting to see the fruits of their labours. The market will no doubt still be dominated by Japanese seaweeds for some time, but the Irish are quick to point out the purity of their bit of the Atlantic, and it’s alleged magical properties.

This can be served in little individual sausage roll-sized portions for parties. You could cut it diagonally in slices with a very sharp large knife.

Serves 6


25g (1oz) mixed Atlantic seaweeds
Juice of 2 limes
500 g pack large sheets of filo pastry (keep cold)
5 tablespoons avocado oil
1 small aubergine, chopped
50 g (2 oz) mushrooms, chopped
1 red onion, chopped
50g (2 oz) un-sulphured dried apricots, chopped
1 teaspoon brown mustard seeds
½ red pepper, de-seeded, chopped
50 g (2 oz) Chopped hazelnuts
50 g (2oz) Pine nuts
1 tablespoon capers
Zest of 1 orange
1 tablespoon miso
½ teaspoon cayenne pepper
1 crisp tart apple, cored and chopped
Black Pepper


1 Tablespoon sesame seeds


1. Put the seaweed in a bowl and sprinkle with the lime juice.
2. Lightly coat the cold filo pastry sheets with avocado oil and divide into 2 stacks and place on greaseproof paper.
3. In a large non stick frying pan gently fry the chopped aubergine, onions, mustard seeds, and mushrooms in 2 tablespoons of the avocado oil.
4. Add in the red pepper, seaweed and lime juice and simmer until all the juices are all absorbed.
5. Remove from heat and mix in the other ingredients.
6. Divide the mixture between the 2 stacks of filo and spread evenly over the surface. Leave a 3 cm strip empty along the top long length to seal together.
7. Use the greaseproof paper under layer to gently roll up the strudels into a log shape. Lift up and place on a baking tray. You might have to scrunch up the strudel to get it to fit on the tray but this gives a nice wrinkled effect.
8. Cut off excess paper, paint top with oil, sprinkle with sesame seeds and bake for 30 minutes at 200 C until crisp and golden.

To serve: Cut into slices with a sharp knife and serve a few slices each with a spicy rice salad and some mixed green leaves or some curly kale tossed in oil and crushed garlic with some mashed potato.

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Yvonne Bishop-Weston

Yvonne Bishop-Weston is a clinical Nutritionist with 16 years of experience. She has a science degree majoring in psychology and completed a three-year Nutritional Therapy diploma with the Institute for Optimum Nutrition. She is registered with the British Association for Nutritional Therapy (BANT), and the Complementary and Natural Healthcare Council (CNHC) and completes a minimum of 30 hours of ongoing professional development each year.

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