Vegan Taste of the Sea Seaweed Spaghetti Pasta

Wow, it feels like a long time ago when I last shared a recipe on my blog.

Well today I wish to share with you something different - my Taste of the Sea Spaghetti. Some of you will remember my La-Vish/Lavish Vegan Ocean 'Fish' Pie, well this recipe is loaded with some similar ingredients: such as sea vegetables, spaghetti seaweed and sea flakes to give it that natural taste of the sea, but instead of mashed potatoes we have spaghetti pasta.    

The Taste of the Sea Spaghetti Pasta was silky, chewy and slippery, but in a good way.  I added a few drops of liquid smoke to mimic that smoked salmon flavour, but if you don't have that you could also try vegetarian 'fish' or 'oyster' sauce, but its not essential. There was lightness to this homemade pasta meal as we both fancied having a dessert afterwards.   

To give credit where its due, I have to admit that I was part inspired to make a Taste of the Sea Spaghetti  this after seeing a version of it in Sea Shepherd's Anti-Whaling Campaign cookbook 'Cookin Up a Storm'.  But Laura Dakin's version is made mostly with Nori sheets, I did indeed take the initial idea from her, but made it my own. 

Taste of the Sea Seaweed Spaghetti Pasta
Serves 2 - 3
Ingredients 
250g spaghetti pasta
15g Atlantic Kitchen Sea spaghetti Seaweed

10g Clearspring Japanese sea vegetable salad, re hydrated, then drained

4 tablespoons olive oil
4 garlic cloves, sliced
1 medium red onion, sliced
1 large fresh tomato, roughly chopped
1 - 2 teaspoons Tamari or soy sauce
Optional: 1 teaspoon vegetarian 'fish' sauce or1/2 teaspoon liquid smoke
Good sprinkle of Clearsping nori sprinkle

Salt and pepper to taste
Optional: Nooch aka Nutritional Yeast Flakes 
Method
Boil water and cook the spaghetti and sea spaghetti in the same pot.  When cooked drain and set aside.

While the pasta is cooking, in a wide pan, heat the oil and saute the onion until it is beginning to soften, then stir in the garlic and cook until soft, then stir in the tomatoes and tamari and cook for 15 minutes until its falling apart, then stir in the drained pasta, sea spaghetti and sea vegetables.
Season with salt and pepper, optional liquid smoke or vegetarian 'oyster' or 'fish' sauce and nori flakes, stir well to heat through for a couple of minutes before serving.
Scatter over optional nutritional yeast flakes for 'cheessy' savouryness. 

I  am sharing this with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as this recipe is part relationship and marriage and one we will pass on to others;  Eat Your Greens co-hosted by myself and The Veghog.