Vegan Seafood Platter
Introduction
Dive into this delightful vegan interpretation of a traditional seafood platter. Crafted with the essence of a coastal feast but entirely plant-based, this dish features a medley of marinated hearts of palm, jackfruit, and seaweed, bringing the ocean's bounty to your table with a compassionate twist.
Ingredients
- 1 can of hearts of palm, drained and sliced into medallions
- 1 can of young green jackfruit in brine, drained and shredded
- 1/2 cup of dried seaweed, rehydrated and chopped
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon kelp powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a bowl, combine the lemon juice, olive oil, kelp powder, smoked paprika, and garlic powder. Whisk together to create a marinade.
- Add the sliced hearts of palm, shredded jackfruit, and chopped seaweed to the marinade. Toss gently to coat evenly.
- Season with salt and pepper to taste. Let the mixture marinate for at least 30 minutes to absorb the flavors.
- Serve chilled, garnished with fresh parsley.
Enjoy the refreshing tastes and complex textures of this vegan seafood platter. Perfect for a special occasion or a luxurious weekend dinner, this dish is sure to impress with its depth of flavor and elegant presentation.
Isabella
| Nutritionfacts | Calories: 200, Fat: 10g, Carbohydrates: 25g, Protein: 5g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Allergens: None known |