When it comes to vegan bread spreads you won’t find much on offer in New Zealand. I’ve been spoiled for choice when living in Germany. You can buy so many different vegan options. Tofu with all sorts of flavouring and spices. Heaps of different luncheons, savory, as well as sweet spreads etc…
The good thing about this situation: it motivates me to make my own. It not only tastes better but you also know what it is actually made of.
So for this recipe I’ve used soaked sunflower seeds which are very healthy and good for a balanced diet. I blended them for not too long so as to leave a bit of rustic texture to it. While I’ve used dried tomatoes in oil (you can use dried tomatoes that have been soaked in filtered water overnight too) you can also use more tomato paste instead. It doesn’t have the same rich flavour though.
For approx. 250ml you’ll need:
1/2 cup (70g) soaked sunflower seeds
1/2 cup (80g) dried tomato (in oil)
1/3 cup water
2 heaped tablespoon (60g) tomato paste
1/3 teaspoon salt
1/3 teaspoon freshly ground black pepper
1 teaspoon dried basil
1-2 pinches chilli powder
1-2 pinches dried garlic powder
After you’ve soaked the sunflower seeds overnight, rinse them in a colander carefully with fresh water and let drain properly.
Roughly chop the dried tomatoes before adding to the rest.
In a food processor, blend all ingredients until well combined. I like a bit of rough texture, so I don’t blend it too long.
Serve on bread, rice wafers, as a dip with fresh vegetables or any other yummy idea that I forgot…