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Seaweed and Seitan ‘Mussels’ in a Zesty Marinade [Vegan]

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These faux mussels are a labor of love but well worth the effort if you get a craving for seafood. They are made from seaweed and wheat gluten ‘mussels’ are steamed and then marinated in a tangy, smokey marinade that will remind you of the seaside. You can serve the on crackers, eat them with a salad, or simply enjoy them as is.

‘Mussels’ in a Zesty Marinade [Vegan]

This Recipe is :

Dairy Free Vegan


For the Mussels:

  • 7 ounces wheat gluten
  • 4 tablespoons nori seaweed, chopped or powdered
  • 2 tablespoons powdered onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sweet or smoked paprika
  • 1 lemon, juiced
  • 1 1/4 cup vegetable broth
  • A piece of kelp or kelp salt

For the Marinade:

  • 1/2 cup olive oil
  • 1 onion
  • 3 garlic cloves
  • 1 bay leaf
  • 1-1 1/2 tablespoons sweet or smoked paprika
  • 1/2 glass of white wine
  • 1/2 cup apple cider vinegar
  • 1 teaspoon white pepper
  • Salt, to taste


  1. In a bowl, mix the wheat gluten, onion powder, nori seaweed, parsley, paprika, and salt (to taste).
  2. Add the lemon juice and pour the vegetable broth in gradually, stirring the mixture constantly until it forms a compact and homogeneous mass. You will not need to use all of the broth for this.
  3. Take small portions of dough and shape them into an elongated form similar to the mussels.
  4. Heat the remaining broth with the kombu or kelp seaweed, and steam the ‘mussels’ for 10 minutes by placing a rack in the pot and covering it with the lid.
  5. Next, cook the mussels in the broth for another 15 minutes,
  6. To prepare the marinade heat the oil in a saucepan. Toss in the garlic and brown it in the hot oil.
  7. Add the bay leaf and onion. When the onion is transparent add the smoked paprika, pepper, and salt.
  8. Add the wine and vinegar.
  9. Bring the mixture to a boil, add the mussels, and simmer them for 20 minutes.
  10. Let the mussels cool and marinate overnight before serving.




Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention because it is varied, colorful, and delicious; there are surprising combinations which create extraordinary and unexpected tastes. However, the most important fact is that no animal has to get hurt in order to eat well. I went vegan in 2011 and it was the best choice I have ever made. First, I did it to save animals, but then later I realized how beneficial it was for both the environment and health. I love trying new recipes and share my vegan creations with everyone, that is why I started my blog Vegspiration, where anyone can find something to get inspired and take the path towards veganism.



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