Basic sauce recipe
I just love the idea that you can make a whole pot of creamy vegan and gluten free sauce out of these little seeds.
I also want to share my basic sauce recipe, which you can modify to your own taste (add different herbs or spices for example)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
vegetarian
pescatarian
- 2 cups water
- 1 onion
- 3 tbsp oil
- 3 cloves garlic
- â½ tsp salt
- 1 cup sunflower seeds peeled
- 4-5 tbsp soy sauce or tamari
- 1 tbsp paprika powder
- 1 tsp curry powder
- Carbohydrate 19.0353700071245 g
- Cholesterol 0 mg
- Fat 163.069900330328 g
- Fiber 4.7072001428724 g
- Protein 3.15718000188658 g
- Saturated Fat 21.1787950428249 g
- Serving Size 1 1 Serving (768g)
- Sodium 28.3120000203736 mg
- Sugar 14.3281698642521 g
- Trans Fat 7.92705501593916 g
- Calories 1518 calories
Soak the sunflower seeds for a couple of hours or overnight. You can also boil them for 15 minutes instead of soaking. Drain the soaked or boiled seeds. Add to a blender along with water, soy sauce, salt, paprika powder and curry powder. Blend for a couple of minutes until smooth. Heat up some oil in a pan. Add thinly sliced onions. Cook for a couple of minutes. Add chopped garlic and cook for 30 seconds. Add the blended sauce, stir and let it simmer for a couple of minutes. If you want, you can use the sauce right after blending and skip the cooked onion part. You can serve the same sauce with mashed potatoes, use it in creamy soups or make a divine mac and cheese:
