Recipe for: Pasta of white vegetables with roasted sunflower seeds (vegan) - photo 1
← Recipes

Recipe for: Pasta of white vegetables with roasted sunflower seeds (vegan)

Pikantne Plant-based cuisine Snacks Vegan dishes 15 min Easy 11 wyświetleń ~16.44 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Creamy pasta made from white vegetables that combines the delicate flavor of cauliflower, the spicy note of celery, and the mild sweetness of leek and potato. Thanks to roasted sunflower seeds, it has a nutty hint and a smooth texture without the use of dairy. This dish is inspired by seasonal Polish products and vegan cuisine — perfect as a dip for fresh vegetables, a spread for rye bread, or an addition to sandwiches and snacks for parties. Aesthetically white-cream with contrasting golden seeds, it fits well on spring tables, picnics, and as a light starter during gatherings.

Ingredients Used

Ingredients (12)

Servings:
4
  • Cauliflower 300 g
  • Celery 150 g
  • Leek 100 g
  • Potatoes 1 szt. (~150 g)
  • Sunflower seeds 60 g
  • Rapeseed oil 30 g
  • Lemon 0.6 szt. (~50 g)
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Smoked paprika 1 łyżeczka (~2 g)
💰 Szacowany koszt dania: ~16.44 PLN (4.11 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables. Divide the cauliflower into small florets (about 2–3 cm), peel the celery and cut it into cubes of about 2 cm, clean the leek from any dirt and use only the white and light green parts, cutting them into slices of about 1 cm, peel the potato and cut it into 2 cm cubes. Smaller pieces will cook faster and you will achieve a smooth consistency.

Ingredients: Cauliflower, Celery, Leek
Use a cutting board and a sharp knife. Small pieces will cook evenly and faster — cutting into equal pieces will speed up cooking.

Cooking vegetables

2

Place the chopped vegetables in a medium pot and cover them completely with cold water (about 600 ml). Add a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook for 10–12 minutes, until the vegetables are tender — check with a fork: the fork should go in smoothly without resistance.

Ingredients: Cauliflower, Celery, Leek, Salt
Use a pot with a capacity of at least 2 liters. Keep about 100 ml of the cooking water (drain it into a bowl) — it will be useful for thinning the paste.

Toasting sunflower seeds

3

In a medium skillet without oil, heat the sunflower seeds over low heat. Toast for 4–6 minutes, stirring every 30 seconds with a wooden spatula, until the seeds are lightly golden and fragrant — be careful not to burn them.

Ingredients: sunflower seeds
The best is a wide non-stick pan. Toasting takes a short time — watch closely and shake the pan to ensure the seeds brown evenly.

Preparation for blending

4

Drain the cooked vegetables in a colander and transfer to a bowl. Keep a little of the cooking water (about 100 ml). Peel the garlic and crush it with a knife. Set aside half of the toasted seeds for decoration, leaving the rest for blending.

Ingredients: Garlic, sunflower seeds
Use a colander for quick draining. If the vegetables are very hot, wait 2–3 minutes so they don't burn your hands or the blender.

Mixing

5

Transfer the drained vegetables to a blender (or a tall container for an immersion blender). Add the toasted sunflower seeds (except for the reserved ones), 2 tablespoons of rapeseed oil (30 g), crushed garlic, juice from half a lemon (about 15–25 g of juice), 2 pinches of salt, and 1 pinch of pepper. Blend on high speed for 1–2 minutes until the mixture is smooth. If the paste is too thick, add 1 tablespoon (15 ml) of the reserved cooking water until the desired consistency is achieved (it should be creamy and easy to spread).

Ingredients: Cauliflower, Celery, Leek, sunflower seeds, Rapeseed oil, Lemon, Garlic, Salt, Black pepper
Use a jug blender or an immersion blender with a tall container. If you don't have a blender, use a potato masher and finely chopped seeds — the consistency will be less smooth. Blend in batches, do not overfill the container.

Seasoning and Variations

6

Taste the paste and season to your liking with additional pinches of salt, pepper, or lemon juice. If you want to add a smoky flavor, stir in 1 teaspoon of smoked paprika (optional). To serve with a green touch, finely chop sorrel and mix some into the paste or sprinkle it on top.

Ingredients: Smoked paprika, sorrel
Add the spices gradually. Smoked paprika is aromatic — it's better to add less, taste, and possibly add more.

Serving

7

Transfer the paste to a small bowl or dish, smooth it out with a spoon. Drizzle a little canola oil on top (a few drops), sprinkle with the reserved toasted sunflower seeds and optionally finely chopped sorrel. Serve with bread (rye roll, whole grain bread), crackers, or fresh vegetables cut into sticks.

Ingredients: sunflower seeds, Rapeseed oil, sorrel
The best dish is a flat dip bowl with a diameter of 12–18 cm. The paste can be chilled before serving (15–30 minutes) — the flavors will meld better that way.

Fun Fact

💡

Vegetable spreads in Poland have a long tradition as bread toppings; instead of cheese, ground seeds or nuts were often used — the version with sunflower is a plant-based equivalent of the classic spread.

Best for

przyjęcie piknik śniadanie przekąska na spotkanie

Tips

🍽️ Serving

Serve slightly chilled or at room temperature. It pairs perfectly with dark bread, roasted vegetables, or as a sandwich filling. For decoration, use fresh sorrel or parsley and a few toasted sunflower seeds.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheating is not recommended — serve cold or at room temperature. If the pasta thickens, mix in 1–2 tablespoons of cooking water or a little oil before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Homemade Potato Chips (Paprika Flavor) 60 min

Homemade Potato Chips (Paprika Flavor)

Snacks
Roasted Vegetable Sauce with Sorrel and Asparagus Twist 40 min

Roasted Vegetable Sauce with Sorrel and As...

Snacks
Pieczone ziemniaki z rozmarynem 60 min

Pieczone ziemniaki z rozmarynem

New Year's Eve
Herb Roasted Potatoes (Polish-Modern Snack) 50 min

Herb Roasted Potatoes (Polish-Modern Snack)

Snacks
Vegetable chips with creamy sorrel and cheese dip 75 min

Vegetable chips with creamy sorrel and che...

Snacks
Royal Red Borscht with a Hint of Cranberry and Rosemary 120 min

Royal Red Borscht with a Hint of Cranberry...

Christmas Eve Soups

Recipe Categories

Plant-based cuisine
Plant-based cuisine

Plant-based recipes that are healthy and full of flavor, perfect for those seeking alternatives to traditional animal ingredients.

See all recipes in this category
Snacks
Snacks in: New Year's Eve

Snacks are the perfect way to make the wait for midnight more enjoyable; they should be small but impressive.

See all recipes in this category
Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

See all recipes in this category
Reklama