Comments on: Penne Pomodoro with Vegan “Tuna”

By: Jane

Jane — Fri, 10 Sep 2021 16:26:03 +0000

Wow, I just found this recipe and would love to try it!! My only issue is I couldn’t find raw sunflower seeds, only roasted (but unsalted!!). Could those still work in this recipe?

By: Liza Roy

Liza Roy — Thu, 11 Apr 2019 12:17:25 +0000

It looks yummy!
thanks for sharing!

By: Sasha

Sasha — Tue, 20 Mar 2018 10:32:57 +0000

It’s awesome that Elsa is learning a signal language! She sounds like a totally vivid and active little girl :) This dish speaks to my heart on so many degrees… I wish my Italian grandfather have been nonetheless alive so I may want to make this for him. He instilled in me a big love of pasta, so I recognize he might have loved this penne Pomodoro!

By: Maria

Maria — Wed, 07 Feb 2018 13:58:08 +0000

This is the best Sauce ever!! I have made it several times already and will continue to cook it forever I think :). Also my boyfriend, who is a total meat and fish eater loves it and said it was the best Sauce he has ever eaten.

By: Paulo

Paulo — Mon, 22 Jan 2018 17:16:31 +0000

great recipe, I can’t wait to try this when I get home.

Quick question. I loved the blue bowls that you had displayed the pasta in, can you share where you bought it?

By: Dana

Dana — Tue, 07 Mar 2017 07:58:50 +0000

Hi! I’ve made this recipe before and it tastes sooo good! Tonight I’ll make it for my whole non vegan family, so fingers crossed.
I’m very curious though, I know you say 1 cup of sunflower seeds is approx. 140 gram, but my cup weighs just about 70 gram! Should I stick with the cup or stick with 140 gram?

Love,
Dana

By: kdrama-ost

kdrama-ost — Sat, 04 Feb 2017 08:14:36 +0000

This dish was amazing! Really recommend to everyone to make. I made just a third of the recipe because it was only for myself and I found that a mortar worked very well for making the “tuna”

Thanks a lot for posting the recipe, this is a keeper!

This recipe is amazing and delicious. Thank you so much! The idea of it inspired me to prepare it the same day.
Instead of the nori there was a dried blend of seaweed flakes in stock and it worked fine.
Soaking the sunflower seeds overnight probably works for less crunchy texture, which was also nice but less tuna-like. Now they soaked for six hours, precisely the time there was between finding the recipe and preparing.
The tomato sauce is gorgeous and very tasty. Added a little bit of balsamic vinegar to the sauce, baked little aubergine dices over the pasta and a handful of fresh aragula around the dish for extra color, greens and taste. With the sunflower mixture and extra capers it was incredibly yummmm. A favourite.

By: ANKIT KUMAR

ANKIT KUMAR — Sun, 18 Dec 2016 18:12:25 +0000

love this recipe… thanks for sharing.

By: Peter

Peter — Fri, 25 Nov 2016 18:42:54 +0000

Elsa calls you “stupid”? That’s a bit hard :-(

By: kerajinan tangan

kerajinan tangan — Wed, 02 Nov 2016 11:35:05 +0000

The vegan tuna is nice i love it so much …