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1
To make the sunflower & sesame butter:.
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2
Toast sunflower seeds with salt ( and optional ground red pepper).
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3
Add toasted sunflower seeds and toasted sesame seeds to the food processor with about 2 tablespoons of olive oil.
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4
Pulse mixture a couple times then slowly start adding water while on low speed.
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Turn to high speed then add more water until is blended and the mixture is beige and smooth.
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6
It's ok if you accidently add too much water.
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7
To a cold pot add the olive oil and garlic cloves.
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Turn heat on medium and allow the garlic to simmer.
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Add the baby portobello mushrooms and sautee those together.
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10
Chop the vegan sausage links in three chunks then put those in the food processor to chop those up or just cut into 1/2 inch pieces or any shape you prefer.
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11
Allow the sausage pieces to brown on the bottom of pot.
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12
Add about a cup of the tomato sauce to pick up the brown from the pan.
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Then all the rest of the liquid.
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Add the rest of the ingredients except the carrot and mix well.
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15
Take the carrot and peel the outside then julienne or use a veggie peeler or spiralizer to make noodle like slivers or the carrot.
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16
Allow to simmer for about 25 minutes on med/low heat.
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17
Serve with parsley flakes.
