Seaweed Stamppot

Green bowl on a brown background. Yellow mash with seaweed green bacon on top
Serves 4-6
Print recipe
  • Prep time 10 mins
  • Cook time 15 mins
  • Ready time 25 mins

A traditional Dutch dish, with a seaweed twist!

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  • 1 kg potatoes
  • 25 g plant-based margarine
  • 30 g seaweed (e.g. ‘I Sea Bacon’ leaves)
  • 1 clove garlic
  • 150 ml almond milk
  • 300 g endives (you can use kale or spinach as well)


Peel and boil the potatoes until they are nearly soft.

Fry the seaweed until crispy, setting aside 3 or 4 leaves.

Chop the garlic and mix it with the almond milk.

Add the margarine and roughly mash the potatoes.

Mix everything together and serve with 3 or 4 seaweed leaves on top.


Additional notes

Recipe courtesy of Seamore

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