Vegan Mussels

Yorkshire Vegan

Vegan mussels

The secret is in the nori sheets which give these garlicky mushrooms the taste of the sea.


  1. 250g mushrooms
  2. ½ sheet nori
  3. 1 small, white onion
  4. 2 – 4 cloves of garlic
  5. Oil
  6. Pinch of salt
  7. 100ml hot water
  8. Soya cream or soya milk


  • One of the first dishes I tried to make vegan was mussels. The most obvious replacement for me were mushrooms. It worked quite well but lacked a couple of things so I have refined it this time after doing some thinking and some research.
  • I cut my mushrooms down to bite size but quite large chunks and then tossed them in a little oil before baking for around 20 mins until they were cooked and importantly, chewy. They will reduce in size in the oven so don’t make them too small. I used button type mushrooms but you could use any you want. A mixture might be quite nice.
  • I sliced my nori up in to shreds and then soaked in hot water for 5 minutes or so. The sheet I used was not that salty so I added a pinch of salt. It is worth checking to see if you need to do this or not. You could use a whole sheet if you fancy it to get even more taste of the sea.
  • Whilst the nori was soaking, I cut up a small, white onion and soften in a pan with some more oil. Once softened I added a couple of garlic cloves too before adding the nori and the water it soaked in.
  • I added the mushrooms to the pan and a splash of soya milk (or cream if you are using) and just stirred until all combined and lovely looking. You might want to add a bit more water depends on how dry or not you want the dish.
  • Then they are ready to go. I had mine with chips and bread.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.