Vegan zucchini-cashew-sunflower seed spread – cooked

Ingredients for 1 servings:

• 700 g zucchini, approx. 6 small
• 1 large onion(s)
• 2 tbsp sunflower oil
• 100 g sunflower seeds
• 100 g cashew nuts, unsalted
• 20 g tomato paste
• 5 g harissa
• 8 g salt
• 3 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

for approx. 7 – 8 jars of 210 ml each – recipe for the Chefkoch.de preserving workshop

Dice the onions and slice the zucchini. Roast the cashew and sunflower seeds in a pan without oil. Grind them very finely. Sauté the onions in olive oil until translucent, add the zucchini and sauté until soft. Puree with harissa, tomato paste, and salt, add the ground seeds and lemon juice, and mix well. Fill the prepared jars approximately 2/3 full. Cook for 90 minutes at 100°C (212°F) – time counts from when the temperature is reached. Note: The list of ingredients has been changed. 20 g of cornstarch has been removed. The original recipe stated: “Stir the cornstarch into the lemon juice and mix in.” This recipe from nadibeck served as inspiration: http://www.chefkoch.de/rezepte/2513921394515776/Zucchiniaufstrich.html