Home / Recipes / Recipes with plant milk pulps / “Mutabal” with sunflower seed milk´s pulp

“Mutabal” with sunflower seed milk´s pulp

Vegan recipe of mutabal with sunflower seed milk´s pulp

In the last post we shared the recipe for sunflower seed milk. We mentioned that the sunflower seed pulp can be eaten in spoonfuls without any added ingredients, just the way it is, since it’s delicious. But in Chufamix we love to experiment and recycle pulps in delicious vegan dishes, we’ve got to work using traditional Arab cooking recipes.

In our house, our favourite dish was an aubergine purée called Mutabal or Baba Ghanoush. So, here’s the recipe of how to make this delicious vegan purée using the leftover sunflower seed pulp. It is very easy to make and is excellent for spreading on a bit of crusty breadyor to eat with vegetable crudités (celery, carrot…).

Ingredients:

  • 100 grammes of sunflower seed milk pulp
  • 1 baked aubergine
  • 2 cloves of garlic
  • the juice of half a lemon
  • 1 teaspoon of cumin
  • 3 tablespoons of virgin olive oil
  • 1 tablespoon of tahini (optional)
  • a pinch of salt

Preparation

  1. Pre-heat the oven to 180ºC. Cut the aubergine in half and bake it until the flesh can be easily removed from the skin.
  2. Remove from the oven and when cold scoop out the flesh using a spoon and throw away the skin.
  3. Put the aubergine flesh into a bowl together with the sunflower seed milk pulp and the other ingredients and mix with the hand mixer.
  4. Try it and season to taste, adding more spice if desired.
  5. Keep in a jar in the fridge. It will last at least 4-5 days.

Tips and alternatives

If you don’t have an oven, there is another way of baking the aubergine. First, remove the skin and then cut it into 1 cm thick slices. Then put it on the grill covered with a lid so that it cooks quicker and is juicier. In a few minutes the aubergine will be ready for putting in the mutabal.

Other pulps which work well with this recipe are: sesame seed, walnut, cashews, peanut and oat milk (with flakes).

Enjoy it with health and happiness!

  • Vegan Milker Soul

    Vegan Milker Soul

    59,90
  • Vegan Milker Classic

    35,90

Suscribe to newsletter

Entradas relacionadas

Beetroot pâté with walnut pulp

Beetroot pâté with walnut pulp

Today we are sharing our latest discovery to reuse the plant milk pulps: the recipe for beetroot pâté with walnut pulp. We love making vegan pâtés using plant milk pulp. It’s a simple, super nutritious and very versatile option that offers infinite variations. How to...

Nut pulp and cocoa vegan cake

Nut pulp and cocoa vegan cake

PREPARATION TIME: 15 minutes COOKING TIME: 30 minutes Walnut milk is one of our favorite plant milk of the autumn-winter season. As well as being delicious, it is so energetic and helps to keep our immunity up. The recipe to make any nut milk it's easy and fast and...

Buckwheat pancakes with oat pulp

Buckwheat pancakes with oat pulp

Who known us for a long time know how important is for us to make full use of the seeds, recycling the leftover pulp from our homemade plant milks. We think it’s essential to consume the leftover pulp, as in this way we obtain every last nutrient of the seeds we used...

2 Comments

  1. Colleen

    This recipe sounds like a great idea. Aubergine come in so many different sized can you please give some idea of the weight of an aubergine for this recipe.
    Looking forward to hearing back from you.

    Reply
    • Plant Milk

      Hi Colleen, the aubergine is around 20cm long and 10cm diameter at the widest part.
      If you don’t want to turn on the oven, you can also roast it in a pan, with a lid.
      Enjoy!

      Reply

Submit a Comment

Your email address will not be published.

Pin It on Pinterest

Share This