I love my pasta! And I love tomato based pasta sauces. One of my most favourite sauces is this recipe here for Tofu Bolognese.
But I felt like creating a sauce that is not only vegan and gluten-free but also free from soy and nuts. Since I am a huge fan of sunflower seeds, I had to try a sauce with those. And yes, they make a beautiful base! 🙂
This sauce is rich and flavourful, with just the right amount of herbs and spices. Feel free to add heaps of other vegetables (egg plant, zucchini, capsicum, you name it) 🙂
Please note: there is a bit of soaking involved in order to make this recipe. Please make sure you plan in the additional time.
1 cup (150g) sunflower seeds, soak them in filtered water for at least 6 hours, then rinse and drain
10 sun-dried tomatoes (without oil, soak in filtered water for at least 3 hours, the drain
1 teaspoon coconut oil (or 2 tablespoon water for oil-free option)
1 onion, finely diced
1-2 carrots, finely chopped
2 teaspoon dried oregano (and/or dried basil & thyme)
1-2 garlic cloves, minced
2-3 teaspoon ground paprika
1 bottle (approx. 700ml) passata (pureed tomatoes)
1. Heat a medium sized pan with coconut oil or water. Cook the diced onion until golden brown. Then add carrots and cook for another 5 minutes.
2. In a blender or food processor, pulse the sunflower seeds to crumbles. Add to the frying pan.
3. Then chop or pulse the soaked sun-dried tomatoes and add to the frying pan. Sprinkle with dried oregano and stir through well.
4. When it has cooked for a few minutes, add minced garlic and ground paprika. Stir well and then pour in passata. Rinse the passata bottle with a little water and add to the frying pan. Bring to the boil. Done 🙂