Vegan Sunflower Mac
- 3 Klassic 3 Seed crispbreads
- 8 oz. whole wheat elbow pasta
- 1 c. unroasted sunflower seed kernals, soaked
- 1 Tbls. olive oil
- 1 small onion, diced
- 1 carrot, sliced
- 3 garlic cloves, minced
- 3 c. vegetable broth
- 2 Tbls. cornstarch
- Kosher salt and freshly ground pepper to taste
- 1/4 c. nutritional yeast
- 2 Tbls. tomato paste
- 1 Tbls. lemon juice
- 1 bunch kale
- paprika for garnish
Place sunflower seeds in a bowl and submerge in water. Soak seeds for 2 hours and up to overnight. Drain thoroughly.
Cook pasta according to directions on the package.
Add oil to a large saucepan and heat over medium high heat. Add carrots and onions and saute 10 minutes. Add garlic and saute for another minute.
Blend cooled vegetables in a food processor. Add vegetable broth, corn starch, nutritional yeast, tomato paste, and sunflower seeds. Blend until very smooth. This could take up to 5 minutes depending on your machine.
Once completely smooth, pour sauce back into the saucepan. Add trimmed kale cook and stir over medium heat until sauce thickens. Add lemon juice and salt and pepper to taste.
Crush Dr. Kracker crispbreads into a fine powder using a heavy rolling pin or food processor. Put pasta in an oven safe baking dish and pour the sauce over the pasta. Top with Dr. Kracker crumbs and paprika. Bake in at 350F for 10-15 minutes or until bubbly. Enjoy!