Jul 13 2026
Restaurants›The Musket Room›Vegan Recipe

Vegan Recipe

Inspired by The Musket Room
Time2h
Serves4

Includes dishes like Seaweed Caviar with Avocado & Shiso, House-made Sourdough Boule with Castillo de Canena Arbequina Olive Oil, and more.

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Ingredients

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Seaweed Caviar

Avocado & Shiso

Sourdough Boule

Olive Oil

Method

Seaweed Caviar

  1. 1

    Prepare the Agar-Agar

    In a small saucepan, combine water and agar-agar powder. Bring to a boil, then reduce heat and simmer for about 2 minutes until completely dissolved.

  2. 2

    Combine Ingredients

    Remove from heat and stir in chopped seaweed, soy sauce, and liquid smoke. Mix well.

  3. 3

    Set Caviar

    Pour the mixture into a shallow dish and refrigerate for about 30 minutes until it sets. Once set, use a melon baller or small spoon to scoop out caviar-like pearls.

Avocado & Shiso

  1. 4

    Prepare the Avocado

    Cut avocados in half, remove the pit, and scoop the flesh into a bowl.

  2. 5

    Mix Ingredients

    Add chopped shiso leaves, lime juice, and salt to the avocado. Mash gently until combined but still chunky.

Sourdough Boule

  1. 6

    Mix Ingredients

    In a large bowl, combine bread flour, water, sourdough starter, and salt. Mix until a dough forms.

  2. 7

    Knead and Rise

    Knead the dough on a floured surface for 10 minutes. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.

  3. 8

    Shape and Bake

    Shape the dough into a round boule. Let it rest for 30 minutes, then bake in a preheated oven at 450°F (232°C) for 25-30 minutes.

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