Vegan Spread made of Sunflower Seeds

When I became vegan almost ten years ago, I thought a lot about what I would eat for breakfast in the future (and, of course, what I would eat in general). The selection of bread toppings back then was pretty sad. Vegan cheese slices, plant-based sausages, meat salad and the like were still in the air. There were two or three types of plant-based milk in the supermarket and that was it. Well, there was margarine and jam, too, of course. But for all those who like it hearty in the morning, the breakfast plate remained empty for quite a long time.

Then someone finally turned me on to homemade spreads, which changed everything. What now seems like a dusty relic from the last century was the absolute hot shit at the breakfast table back then, and for years, I couldn't imagine anything else ever landing on my bread. But surprise, of course, that's not the case. Nowadays, supermarket shelves are filled with vegan sausages, plant-based cheese and the like. Who would have thought?

Nevertheless, I still love my spreads, and only some people are fans of meat substitutes. Therefore, today we show you a very simple basic recipe for vegan spreads, which you can modify depending on season and mood. You may add some olives to your tomato spread, add more herbs to the basil spread, or you may leave out horseradish if you're not keen on it. But the basis always remains the same: sunflower seeds. If you pay attention, you will notice that many industrial spreads are also made of sunflower seeds. It makes sense because they are regionally available, cheap, and tasteless. So ideal for a few homemade spreads!

R805 Vegan Spread made of Sunflower Seeds
R805 Vegan Spread made of Sunflower Seeds

Vegan Spread made of Sunflower Seeds

3 spreads (350–400 g / 0.75–1 lb each)
60 minutes (20 minutes per spread)

Ingredients

For the base:

  • 300 g (0.66 lb) sunflower seeds
  • 150 ml (0.66 cup) water

For the basil version:

  • 100 g (0.25 lb) fresh basil leaves
  • 3 tbsp tasteless vegetable oil
  • 2 tbsp agave syrup
  • 2 tbsp fresh lemon juice
  • salt
  • pepper

For the tomato version:

  • 10 dried tomatoes from the jar
  • 7–8 tsp tomato paste
  • 2 tbsp agave syrup
  • 2 tsp fresh lemon juice
  • salt
  • pepper

For the apple horseradish version:

  • 120 g (0.25 lb) apple
  • 4–5 tsp horseradish
  • 1 tbsp tasteless vegetable oil
  • agave syrup
  • salt
  • pepper

Instructions

  1. Roast the sunflower seeds in a pan without oil. Afterward, divide the sunflower seeds evenly among three tall containers and add 50 ml of water to each container.

  2. Depending on the version, add the needed ingredients, blend well and season to taste.

For the basil spread, wash the basil leaves, shake them dry and puree them with tasteless vegetable oil, agave syrup, fresh lemon juice, salt and pepper and season to taste.

For the tomato spread, puree dried tomatoes, tomato paste, agave syrup, lemon juice, salt and pepper and season to taste.

For the apple horseradish spread, puree apple (with peel if desired), horseradish, neutral vegetable oil, agave syrup as well as salt and pepper. Season to taste.

  1. Fill the spreads into clean jars, seal them airtight and consume within 3–4 days.
R805 Vegan Spread made of Sunflower Seeds
R805 Vegan Spread made of Sunflower Seeds
R805 Vegan Spread made of Sunflower Seeds
R805 Vegan Spread made of Sunflower Seeds

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