Vegan Tarator with Sunflower Seeds
131Min
2Servings
280Cal
EasyLevel
VegetarianVeganGluten freeKid friendlyveganvegetariangluten-freedairy-free
#vegan#cold soup#tarator#healthy#raw#gluten-free
Equipment
Bowl
Blender
Knife
Cutting board
Ingredients
Ingredients
sunflower seeds (raw, soaked)
100 g
lemon (fresh)
1 piece
cucumber (fresh, diced)
1 piece
garlic (fresh)
2 clove
dill (fresh)
15 g
Himalayan salt (fine)
5 g
olive oil (liquid)
15 ml
Instructions
1
Soak sunflower seeds
Wash the sunflower seeds, then soak them for about 2 hours.
120 mintimer 120 min
Make sure seeds are completely covered with water
2
Rinse and prepare seeds
Rinse the soaked seeds well and add them to the blender.
2 min
3
Blend the base
Add the juice of 1 lemon, Himalayan salt to taste, and water as needed. Blend for 3-4 minutes until you get a well-whipped vegan yogurt.
4 mintimer 4 min
Add water gradually to achieve desired consistency
4
Add cucumber and seasonings
Dice 1 cucumber and add it to the vegan yogurt. Add garlic, dill, and olive oil to taste.
5 min
Adjust garlic and dill according to your taste preference
Storage
Fridge: 2 days
Reheat: Serve cold
Best consumed fresh. Store in airtight container in refrigerator.
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