Boil water in a large pot, add a pinch of salt, and cook the pasta according to package instructions until al dente. Drain and set aside.

Cut broccoli and cauliflower into bite-sized florets.

Cook or sauté the vegan protein of your choice until golden or cooked through.

In a food processor, combine sunflower seeds, cilantro, nutritional yeast, extra virgin olive oil, vegan stock, and any desired seasonings. Blend until you achieve a smooth pesto consistency.

In a pan, sauté the broccoli and cauliflower florets until slightly tender but still vibrant. Add a pinch of salt and pepper to taste.

In the same pan, add the cooked pasta, vegan protein, and sunflower seed cilantro pesto. Toss everything together until well coated.

Taste and adjust the seasoning as needed. Add red pepper flakes for spice or lemon zest for a citrusy kick.

Plate the Vegan Sunflower Seed Cilantro Pesto Pasta, ensuring an even distribution of vegetables and protein.

Sprinkle with additional cilantro, nutritional yeast, or a drizzle of olive oil for extra flavor.

Dive into a flavorful and nutritious meal that combines the nutty richness of sunflower seeds, the freshness of cilantro, and the wholesome goodness of broccoli and cauliflower.