- 1 Box Sunflower Haché
- 150 ml of water
- 1 onion
- 2 tablespoons of ground flaxseed
- 6 tbsp water
- 4 tbsp whole grain flour
- 1 medium potato
- 1 beetroot (raw or cooked)
- 1 tsp salt
- 1/2 tsp pepper
- 1 teaspoon paprika powder
- 1/2 tsp turmeric
For the burger
- Whole-grain bread rolls
- lettuce leaves
- Cashew sour cream
Step 1: First mix the ground flax seeds with the 6 tablespoons of water and set aside.
Step 2: Put the sunflower hack into a bowl and moisten with 150 ml of water. Then stir a bit to distribute the water well.
Step 3: Cut the onion into thin cubes and sauté in a pot with a little water.
Step 4: Finely grate the beetroot and the peeled potato.
Step 5: Add all ingredients to the sunflower hack in the bowl and mix well.
Step 6: Make Burger Patties into the desired size from the resulting dough. Depending on the thickness and size, there are about 6-8 Patties.
Step 7: Place the patties on a baking tray lined with baking paper and bake in the oven at 180 ° C for 12-18 minutes, depending on the thickness.
Step 8: Place burger patty on bun and top with lettuce, cucumber, avocado, sprouts, and cashew sour cream.
- 1 Box Chili Sin Carne
- 1 Onion
- 200g kidney beans
- 200g corn
- 500ml of water
- fresh parsley or coriander
Step 1: Dice the fresh onion and fry in oil. Add 200g precooked kidney beans & 200g corn.
Step 2: Add 500ml of water, spice mixture and sunflower hack. Stir, bring to a boil, season to taste, ready.
Step 3: Decorate with fresh parsley or coriander and serve with potatoes or bread.
For the stuffed eggplants
- 2 tablespoons rapeseed oil
- 1 onion
- 300 g of brown mushrooms
- 1 shot of soy sauce
- 75g sunflower hack (1 pack)
- 200 ml oat cooking cream (or soy cuisine)
- salt and pepper
- 2 eggplants
For the salad
- 300 g lamb’s lettuce
- 4 blood oranges
- 100 g walnut kernels
For the dressing
- 1 blood orange
- 4 tablespoons olive oil
- 3 tablespoons light balsamic vinegar
- 2 tablespoons of tahini
- 1 tbsp agave syrup
- 2 tsp mustard
- salt and pepper
Step 1: Heat the rapeseed oil in a pan. Peel the onion, halve and finely chop.
Step 2: Then place in the pan and fry until glassy. Clean the mushrooms and cut into
fine cubes. Add them to the pan and simmer for a few minutes . Add a dash of soy sauce.
Step 3: Add the sunflower hack and stir. Fry for a few minutes, then add the oat cooking cream . Mix well and season with salt and pepper.
Step 4: Cut off the stalk of the aubergines and cut both aubergines longitudinally into four slices of equal thickness. Place the aubergine slices on a baking tray lined with baking paper . The filling evenly on the eggplant slices to distribute.
Step 5: Preheat the oven to 200 ° C (convection). Then bake for about 15 minutes .
Step 6: Wash the lamb’s lettuce and pat dry. Peel four blood oranges with a sharp knife. Then halve and slice them. Lift the half blood orange slices in a large salad bowl under the corn salad. Some put aside a handful of walnut kernels for later. Also add the remaining walnut kernels to the salad.
Step 7: Halve and squeeze another blood orange for the dressing. Mix the juice with olive oil, balsamic vinegar, tahini and agave syrup. Stir in mustard and season with salt and pepper. Add the dressing to the salad and mix well.
Step 8: Spread evenly over four plates. Remove the aubergines from the oven and place two slices on the salad for each portion. Decorate with the remaining walnuts.
- 30g Sunflower Hache
- 1/2 Onion
- 1 Carrot
- 7 fl. oz Vegetable Broth
- Olive Oil
- 7 fl. oz Tomato Puree
- 2 cloves Garlic
- Fresh Oregano
Step 1: Peel and dice the onion and garlic. Peel & dice carrot.
Step 2: Heat the olive oil in a pan. Sweat onions and garlic. Then add the diced carrot and sauté.
Step 3: Roast the tomato paste and deglaze with the tomatoes.
Step 4: Add the sunflower hache to the pan and stir in and top up with vegetable broth
Step 5: Finish the finely chopped oregano and add to the sauce and season with pepper and salt
- 4 medium bell peppers (red or green)
- 1 Box Sunflower haché
- a little olive oil
- 500 g tomato sauce (can or fresh)
- 2 medium onions
- 1 clove of garlic
- 1 shot of red wine
- various herbs (parsley, oregano, rosemary, thyme)
- 1 egg (or egg substitute)
- 1 tablespoon of mustard
- 1 tablespoon breadcrumbs
Step 1: Wash the peppers, cut off the lid and hollow.
Step 2: Cover with sunflower hack with 100ml vegetable stock, stir and possibly pour away any remaining liquid. Finely chop the onion into a little olive oil until golden brown and add to the sunflower hack. Add fresh chopped parsley, egg, mustard, salt, pepper and breadcrumbs. Put the mass in the peppers (do not press too hard) and put on the lid.
Step 3: In a medium flat saucepan 1 chopped onion, brown the finely chopped garlic in some olive oil until golden, add a dash of red wine. Add the tomato can or the diced fresh tomatoes. Season with salt, pepper and various spices.
Step 4: Put the stuffed peppers in the tomato sauce and simmer for about 30 minutes on a low heat. To test simply prick the paprika, if it is already soft enough.
Step 5: Serve over white rice or quinoa
For the Dough:
- 75g margarine
- 150g of flour
- 1 pinch of salt
- 2EL cold water
For the filling:
- 25g sunflower haché + 40 ml of water
- 250ml soy sauce
- 1 tablespoon of yeast flakes
- 1 tbsp starch
- 1 tablespoon of lemon juice
- ½ tsp salt
- 1 pinch of Kala Namak salt
- 3 onions
- 1TL oil
Step 1: Put the sunflower hack into a bowl, add water and set aside.
Step 2: Mix margarine, flour, salt in a bowl, add water and add everything to a dough
Step 3: Put soy sauce, yeast flakes, starch, lemon juice, salt and Kala Namak salt in a bowl and stir with a whisk.
Step 4: Peel the onions, cut into rings and fry for 10 minutes with a little oil. Then add the sunflower hack
Step 5: Preheat the oven to 180 Roll out the dough on a work surface sprinkled with a little flour, place in a baking pan and line the bottom and edge with it.
Step 6: Add the onion-haché filling and pour over the sauce and bake for 25-30 minutes.