The world of plant-based meats is exploding, and I’m thrilled to explore new options! Recently, I stumbled upon Sunflower Hache, a textured sunflower protein from Sunflower Family. This vegan-friendly product is a fantastic meat alternative that has quickly become a favorite in my kitchen. Let me tell you why!
My Sunflower Hache Experiment: Stuffed Peppers
As an avid experimenter with meatless options, stuffed peppers have become my go-to recipe for testing new products. This time, I put Sunflower Hache to the test, comparing it to previous experiences with Neat Burger and Beyond Meat. To my delight, Sunflower Hache passed with flying colors!
The texture was incredibly pleasing, closely resembling the consistency of ground meat. While Beyond Meat also boasts a meaty texture, I find that pea protein can be difficult to digest. Sunflower Hache, made entirely from sunflower seeds, proved to be much easier on my stomach.
The flavor was also a pleasant surprise. Unlike tofu, which can be quite bland, Sunflower Hache has a mild, neutral taste that doesn’t overpower other ingredients. This makes it incredibly versatile, perfect for incorporating into any recipe that calls for ground meat.
The Power of the Crisp: Sunflower Family’s Innovation
Sunflower Family, the company behind this innovative product, was founded in Germany in 2013 by a trio of friends. Their flagship ingredient, Heliaflor® Crisp, is a testament to their commitment to healthy, sustainable food. Made entirely from organic sunflower seeds, this protein-packed crisp forms the base for Sunflower Hache and other delicious vegan meals.
Let’s Get Cooking: My Take on Stuffed Peppers
Remember, cooking is a creative process! While I used this specific recipe as inspiration, feel free to adjust it to your liking.
Ingredients:
For the Sunflower Hache Mixture:
- 1 package Sunflower Hache
- 1 cup lukewarm water (optional: add 1 tsp veggie broth for extra flavor)
- 1 egg or egg replacer (like Neat Egg)
For the Stuffing:
- 1 cup finely chopped vegetables (I used a mix of red onion, carrot, and orange/yellow sweet pepper – skip the butternut squash next time!)
- 1/2 cup tomato sauce or salsa
- 1/4 – 1/2 cup cornmeal or breadcrumbs
- 1 tbsp olive oil (or your preferred cooking oil)
For Seasoning (Tex-Mex Inspired):
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Chipotle chili powder to taste
- 1 tsp dried cilantro
- 1/4 tsp cumin
- 1/4 tsp coriander
- Salt and pepper to taste
Other:
- 4 large bell peppers, cored and halved
- Optional: canned garbanzo beans and cheese (regular or vegan) for topping
Instructions:
- Prepare the Sunflower Hache: In a bowl, combine the Sunflower Hache with lukewarm water (and optional veggie broth). Let it soak according to the package instructions until it softens.
- Mix the Stuffing: Combine the soaked Sunflower Hache, egg or egg replacer, chopped vegetables, tomato sauce/salsa, cornmeal/breadcrumbs, olive oil, and seasonings in a large bowl. Mix well.
- Stuff the Peppers: Preheat oven to 350 degrees Fahrenheit. Lightly coat the bottom of a baking dish with cooking oil or tomato sauce/salsa. Fill each pepper half generously with the Sunflower Hache mixture.
- Optional Additions: For extra flavor and protein, add a spoonful of canned garbanzo beans to each pepper and top with cheese.
- Bake: Cover the baking dish with foil and bake for approximately one hour, or until the peppers are tender and the filling is cooked through.
Final Thoughts and Invitation to Create
This Sunflower Hache stuffed pepper recipe is a delicious and healthy way to enjoy a meatless meal. What I love most about this product is its versatility – let your culinary imagination run wild!
Have you tried Sunflower Hache or other sunflower seed protein products? Share your experiences and recipe ideas in the comments below! And be sure to explore Robert Kline Art for more creative inspiration and unique handmade gifts.