The growth of the world’s population has led to an increase in food production and the search for more sustainable food solutions that meet people’s nutritional needs. The search for complementary and/or alternative protein sources, with a view to reducing consumption of animal proteins, is one solution to achieving a more sustainable food supply chain. This is where seaweed come in, as they are nutritious and sustainable, do not require arable land, are able to grow with few nutrients and are versatile in terms of their use in various industries, including food. Two nutritionally balanced ready-to-eat (RTE) vegan meals incorporating the seaweed Porphyra sp were prepared and sterilised: chickpeas and tofu salad with Porphyra sp. seaweed and vegetarian chilli with Porphyra sp. seaweed and brown rice. The nutritional composition of the meals was studied using the nutritional information available on the suppliers’ technical sheets and FOOD PROCESSOR® software The vegan meals Nutri-Score and Carbon Footprint were calculated. The hedonic tests were carried out using the 7-point Hedonic Scale, evaluating five parameters (aroma, colour, flavour, texture and overall acceptability) and using an untrained panel of tasters made up of 104 participants. The intention to purchase the meals was also analyzed. This study demonstrates that vegan RTE meals with seaweed can be nutritionally balanced and a good source of proteins. They have a low carbon footprint and are acceptable from a hedonic perspective. These meals are microbiologically stable and do not require energy consumption for their preservation.