Vegan Sunny Seed Bolognese

Years ago, when I was “into” raw, vegan foods – a great “diet,” if you’re willing to dedicate 18 hours a day to meal prep, consume TONS of garlic, and spend $$$$$ on a daily basis.

I must admit, I so enjoyed the flavors, textures, and variety offered in a raw foods lifestyle.

But it was too much.

We need more grounding food – warm food – practical food – and sometimes, digestible food. (MANY fruits and veggies offer the most benefits through heat and cooking).

In any case, I have always enjoyed “nut meat,” faux meat made from ground nuts.
Whether you use walnuts or sunflower seeds (the best for texture), you’ll really, really enjoy this superb vegan recipe.

 

It’s simple: sun-dried tomatoes (yes, it’s okay, even though they are so “90s,” we’re not putting them on pizza 😂), sunflower seeds, a touch of balsamic vinegar, and herbs.

Served over pasta al dente – this meal is vegan heaven!

Vegan Sunny Seed Bolognese 

Vegan Bolognese:
1 cup oil-packed sun-dried tomatoes (in herbs – for ease)
1 1/4 cups raw sunflower seeds
1/2-3/4 cup canned tomatoes (with juice)
1 tsp. balsamic vinegar
sea salt and pepper

spaghetti cooked, al dente

extra virgin olive oil

fresh basil

sea salt and freshly ground pepper

 

Combine the sun-dried tomatoes, sunflower seeds, tomatoes, vinegar, and sea salt and pepper in the bowl of a food processor. 

 

Process until both pasty and crumbly, like a “meat sauce.”

 

Meanwhile, cook the pasta al dente. 

 

Toss with olive oil.

Top with the vegan, sunflower seed meat, and serve with additional sea salt and pepper, as well as fresh basil.