Looking for plant-based, vegan protein ideas? This hearty haole koa mix is filling and has a beautiful color. Any extras can be stored in the refrigerator for up to one week. Recipe by Chef Sofia Flores Florencia @abuelitatechnology


¼ cup green haole koa seeds, soaked or unsoaked

2 cups carrots, roughly chopped

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup onion, roughly chopped

1 garlic clove

Juice of ½ lemon, or 1 Tablespoon apple cider vinegar

1 Tablespoon chili powder, chipotle, or cobanero are great

1 teaspoon cumin seed

¼ cup sun-dried tomatoes

1 Tablespoon dried mushroom powder, porcini and reishi are great

Drizzle of extra virgin olive oil

Salt and pepper to taste


In a food processor, pulse all ingredients until desired texture.


Great eaten on a tortilla, lettuce, or collard.


Serve with avocado, sliced tomato, cilantro, and sprouts.

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