this post was submitted on 30 Jan 2024
0 points (NaN% liked)
Vegan
2967 readers
1 users here now
An online space for the vegans of Lemmy.
Rules and miscellaneous:
- We take for granted that if you engage in this community, you understand that veganism is about the animals. You either are vegan for the animals, or you are not (this is not to say that discussions about climate/environment/health are not allowed, of course)
- No omni/carnist apologists. This is not a place where to ask to be hand-holded into veganims. Omnis coddling/backpatting is not tolerated, nor are /r/DebateAVegan-like threads
- Use content warnings and NSFW tags for triggering content
- Circlejerking belongs to /c/vegancirclejerk
- All posts should abide by Lemmy's Code of Conduct
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Good stuff! I’d be keen to try making a seaweed salad, which I guess is the only dish that’s seaweed-based? Otherwise, I know seaweed mostly as extra topping or shell for sushi or tofu.
Check out konbu (wakame), which comes dried. It's great for adding a 'fishy' flavour to soups, stocks, etc. Ive used it to flavour tofish and it works well. Or Welsh laverbread (depending on where you live) looks unappetising but its quite nice, and there's lots of recipes using it that are very different to the 'usual' asian seaweed recipes.
Awesome, I was looking for these kinds of tips. Thanks a lot!