After-work kitchen
Recipe for Veganuary: Vegan Pasta Bolognese made from sunflower seeds
Hearty and full-bodied: The vegan Bolognese made from sunflower seeds scores with plenty of aroma.
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The “Veganuary” invites you to try out new, plant-based dishes. How about, for example, an aromatic pasta Bolognese made from sunflower seeds? Quick and easy, it’s perfect for after work. The recipe.
“Veganuary” is now an old hand among New Year’s resolutions. As part of the campaign month, the organization of the same name would like to motivate people to eat a vegan diet – that is, free of animal products – in January for the eleventh time. Plenty of information and recipes are provided to ideally inspire people to adopt a vegan diet in the long term.
But whether vegan in the long term or just now and then: plant-based alternatives to conventional dishes containing animal products are enjoying growing popularity. You don’t always have to resort to substitute products, but you can conjure up aromatic dishes from whole foods.
This recipe for a vegan Bolognese made from sunflower seeds, for example, not only has an intense taste, is easy to make and quick to prepare, but is also rich in healthy fats, vegetable protein as well as B vitamins and vitamin E. A true all-rounder.
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Recipe for a vegan pasta bolognese made from sunflower seeds
Ingredients for four servings
- 130 g sunflower seeds
- 1 large white onion
- 3 cloves of garlic
- 3 medium carrots
- 200 g celeriac
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp basil, dried
- 1 tsp oregano
- 600 g pureed tomatoes
- 1 tsp sugar
- Salt pepper
- 500g spaghetti
- nutritional yeast for serving
After-work kitchen
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preparation
- Pour hot water over the sunflower seeds. Soak for at least 10 minutes. Then drain and puree roughly.
- Peel the onion and garlic cloves and chop finely. Peel and dice the carrots and celeriac.
- Heat the olive oil in a pan. Sauté onions and garlic. Add tomato paste and fry briefly. Then add the vegetables and sauté for about 5 minutes. Stir while doing this.
- Add the pureed sunflower seeds and fry for another 5 minutes. Season with basil, oregano, and salt and pepper.
- Deglaze with pureed tomatoes. Add sugar and stir. Put the lid on and let simmer for about 30 minutes. Season with salt and pepper.
- Cook pasta al dente. Arrange on plates with the vegan Bolognese and serve with plenty of yeast flakes.
Tip: If the sauce is too thick after cooking, add some pasta water
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