Chestnut Seaweed Shiitake Broth

by Edward Daniel

Chestnut Seaweed Shiitake Broth
Prep time
Cook time
Total time
My friends, Craig and Jack were over for a spot of dinner. This was tossed together using what ingredients I had at the back of the cupboard. There is always a little something in there for a rainy day if you care to look.
Recipe type: Main
Cuisine: #Vegan #Vegetarian
Serves: 8
  • 20g seaweed
  • 6 sundried tomatoes, chopped
  • 50g sunflower seeds
  • 2tbs coconut oil
  • 1 inch turmeric root
  • 1 inch ginger
  • 170g chestnuts, cooked
  • 50g shiitake mushrooms, sliced
  • 250ml oat cream
  • 2 x400g coconut tins
  1. Soak the seaweed, sundried tomatoes and sunflower seeds in filtered water for at least an hour. Leave to one side.
  2. Marinade the turmeric root and ginger in coconut oil for at least an hour. Leave to one side.
  3. Just before serving, switch on the hob. Place the spiced coconut oil in a large saucepan. Add the shiitake mushrooms and cook for a couple of minutes.
  4. Add the oat cream and coconut tin. Bring to the boil. Switch off the heat.
  5. Add the seaweed, sundried tomatoes, sunflower seeds and chestnuts.
  6. Season and serve immediately
Nutritional Analysis
Good points
• No cholesterol
• High in manganese
• High in potassium
• High in vitamin C
Nutrition Information
Serving size: 153g Calories: 350 Fat: 20.4g Saturated fat: 4.5g Carbohydrates: 37.6g Sugar: 15.7g Sodium: 1016mg Fiber: 6.6g Protein: 9.8g Cholesterol: 0






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