Vegan Seafood Platter

This Vegan Seafood Platter features a delightful array of plant-based seafood alternatives, infused with traditional Greek flavors. Perfect for sharing, it showcases the umami of seaweed and the zest of Mediterranean herbs, making it a unique and satisfying dish.

Ingredients

• Nori sheets - 2
• Chickpea flour - 100g
• Water - 200ml
• Seaweed flakes - 2 tsp
• Smoked paprika - 1 tsp
• Garlic powder - 1 tsp
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Olive oil - 2 tbsp
• Lemon juice - 1 tbsp
• Fresh dill - 2 tbsp, chopped
• Cucumber - 1, sliced
• Cherry tomatoes - 200g, halved
• Kalamata olives - 100g
• Capers - 1 tbsp
• Vegan tartar sauce - 100g

Steps

1. In a mixing bowl, combine chickpea flour, water, seaweed flakes, smoked paprika, garlic powder, salt, and black pepper to create a batter.
2. Heat a non-stick skillet over medium heat and add 1 tbsp of olive oil.
3. Pour a ladle of the batter into the skillet and spread it out to form a thin pancake. Cook for 3-4 minutes on each side until golden brown. Repeat until all the batter is used, adding oil as needed.
4. Once the chickpea pancakes are cooked, cut them into fish-like shapes.
5. In a small bowl, mix the remaining olive oil, lemon juice, and chopped dill to create a dressing.
6. On a serving platter, arrange the chickpea pancakes, cucumber slices, cherry tomatoes, Kalamata olives, and capers.
7. Drizzle the dill dressing over the arrangement and serve with vegan tartar sauce on the side.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• High in fiber, aiding digestion and maintaining blood sugar levels.

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