Meat Free Monday One day a week can make a world of difference

Seaweed Stamppot

  • Serves: 4-6
  • Preparation: 10
  • Cooking: 15
  • Ready: 25

A traditional Dutch dish, with a seaweed twist!


  • 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)


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.

Additonal notes

Recipe courtesy of Seamore

Facebook: seamorefood
Twitter: @seamorefood
Instagram: @seamorefood

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