Seaweed Stamppot

Ingredients

• 1 kg potatoes
• 25 g plant-based margarine
• 30 g seaweed (e.g. ‘I Sea Bacon’ leaves)
• 1 clove garlic
• 150 ml almond milk
• 300 g endives (you can use kale or spinach as well)

Method

Peel and boil the potatoes until they are nearly soft.

Fry the seaweed until crispy, setting aside 3 or 4 leaves.

Chop the garlic and mix it with the almond milk.

Add the margarine and roughly mash the potatoes.

Mix everything together and serve with 3 or 4 seaweed leaves on top.