Recipes - Vegan, Macrobiotic & Japanese

The sea spaghetti adds a great seafood flavour to this pad Thai giving it the flavours that traditionally come from the fish sauce and shrimp. Using rice noodles and tamari also makes this recipe gluten-free.

This creamy chickpea mock tuna salad is ideal for sandwiches, salads, or a baked potato filling. We used our rye crispbread to display an open sandwich.

These retro style savoury jellies topped with mayonnaise, make a fun, but different light appetiser.

A bright and colourful salad with wakame, tofu, fruit, and a zingy ginger dressing. Perfect for appetiser. Adapt with different stone or other soft fruit or add avocado to make it more substantial.

Simple flatbreads flavoured with sea salad, serve with a dip as an appetiser, or serve with a main.

Fresh potato gnocchi are easy and satisfying to make, and once made is very quick to cook. These contain sea spaghetti in the gnocchi. Once cooked its nice to quickly fry in garlic with olive oil and squeeze some fresh lemon juice.