How to prepare sunflower mince (sunflower mince and chunks)
sunflowerHACK – Preparation tips for household & catering
sunflowerHACK is a purely plant-based meat substitute made from textured sunflower protein. Its nutty flavor and neutral base make it a perfect addition to almost any dish that would normally use minced meat – completely free of soy or allergens that require declaration. The same applies to sunflowerCHUNKS. These are identical in content and preparation – but are suitable for larger meat substitutes. Perfect for vegan goulash, for example.
Soaking – When & how?
Do you need to soak sunflower mince? Not necessarily, but it can be helpful:
- For dry recipes (e.g. dumplings, casseroles): so that the mince stays moist.
- For more flavor: e.g. by soaking in vegetable broth or seasoned liquid.
How much liquid?
A ratio of 1 part sunflowerHACK to 2-3 parts liquid is ideal.
Tip: Pour 200-300 ml of hot vegetable stock over 100 g of sunflower mince, let it steep for 5 minutes, and squeeze out any excess liquid if necessary.
Commercial kitchen tip
Simply pour hot seasoning broth over it and let it swell – the dry granules will keep for a long time without refrigeration.
Cook directly in the liquid
No soaking required – simply add directly to your dish, e.g. Bolognese, chili, curry.
- Prepare the base (e.g. tomato sauce).
- Sprinkle sunflowerMACK directly in and stir well.
- Simmer for 5-10 minutes – done!
Tip: For every 100 g of sunflower mince, allow about 200 ml of additional liquid – the granules absorb liquid.
Fry with oil & onions
For roasted aromas and more flavor:
- After soaking: Fry the soaked mince with onions and oil until golden brown – perfect for fillings and tacos.
- Hydrate directly in the pan: Cook dry mince with a little liquid, then add oil and brown.
Tip: Frying with onions intensifies the flavor – ideal for chili, Bolognese or pepper fillings.
Note for commercial kitchens
Precook in a tilting roasting pan or large pan with liquid. If necessary, spray with stock to prevent burning.
Marinate for extra flavor
Ideal for BBQ, Asian recipes & grilled dishes – the soaking water is replaced with marinade.
Examples of marinades:
- Asian: soy sauce, ginger, garlic, lime juice, sesame oil
- BBQ: Paprika powder, smoked salt, tomato paste, maple syrup
Pour the marinade over the dry mince and let it sit for at least 10–20 minutes (or overnight if you prefer). Then squeeze out the excess water and fry or roast.
Grilling tip: Marinated sunflowerCHUNKS or meatballs are great for skewers and grill plates.
Conclusion
sunflowerHACK is versatile, quick to use and ideal for modern kitchens – whether soaked, cooked, fried or marinated.
Plant-based. High in protein. Soy-free. Simply brilliant!
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