Seafood for Vegans

The ancestor of nearly all plant life in the world, algae has proven itself to be a remarkable organism. Scientific research has proven that algaes and sea plants have many uses such as atmospheric reduction of carbon emissions in the atmosphere, useful oil production and even the promise as an alternative to fossil fuels. A more incredible application for sea vegetables is as a food source. Algae is loaded with an abundance of valuable nutrients like protein and iron. Since it so easy to produce many sea vegetables they are more sustainable than many other available food crops.

As a crop algae for example is twenty times more productive than other crops grown on land. Algae reproduces rapidly doubling in volume every 24 hours. All the plant essentially needs is access to carbon dioxide, sunlight and a water medium to grow in. These plants are are available whole and in supplement form. This food source can be very beneficial to people who are trying to maintain plant based nutrition. These seaweeds contain a wide range of vitamins and minerals as well. Also seaweeds are a source of Iodine which is vital to a healthy well functioning thyroid gland. Have a look at this variety list of seaweeds, and algeas. This is sure to lead to new options to build better vegan nutrition.

Spirulina - A complete protein and source of iron. According to the USDA food nutrient database 100g of steak contains 20.54g of protein and 1.51g of iron, while 100g of Spirulina contains 57.47g of protein and 28.50 grams of iron. Easily available in tablet or powder form.

Arame – This mild, almost sweet brown kelp is a great place to begin if you’re unaccustomed to eating sea veggies. It's usually found in finely shredded strands that have a crispy texture. Soak a small handful in water until soft, add to your favorite salad then toss on your favorite salad dressing.

Dulse - Like an undersea maple leaf this seaweed is a deep purplish red. Like all the seaweeds on this list allow to soak in water for a couple of hours to make in edible. With long fringed edges this seaweed can go well in a salad or the traditional Miso Soup. Also try adding to a smoothie

Kombu - With the appearance of smooth tree bark when dry this brown seaweed is very popular in Japanese foods like Miso Soup. Great base for vegetable broth.

Agar - wonderful for creating delicious sugar-free desserts. It is a vegetarian alternative to gelatin. It can be used in both sweet and savory dishes and has mild laxative properties so can be helpful for those who suffer from constipation. Available in flakes and powders.

Wakame - Closely related to kombu, this variety was found to have fat burning properties that could fight obesity, according to research from Japan. Fits easily in a salad or in pasta.

Try adding some of these to a sandwich or make some vegan sushi rolls and replace the cucumber with some seaweed. There are even some pastry recipes that make use of some of these seaweeds for added unique flavor. Even try seasoning and dehydrating them to make a light cracker. Leave comments below if you have any unique seaweed recipes you want to share.

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