PLANT-BASED RECIPES

Start off 2022 in style with these delicious vegan recipes from Yes Peas!

Statistics from non-profit organisation Veganuary showed that 85% of participants who took part in 2021 planned to at least halve their intake of animal products after January, with over 580,000 people taking part across the globe, breaking all previous records!

Plant-based diets are on the rise and with a variety of delicious vegan recipes to choose from, why not make a fresh start for 2022 with these pea-tastic recipes! The locked in freshness of frozen peas bursting with nutrients and flavour are the perfect vegetable to incorporate into your delicious plant-based creations. The following recipes, which include British-grown frozen peas, are here to start off your New Year on a high! 

PLANT-BASED RECIPES – PEA, SWEET POTATO AND FETA TRAYBAKE WITH THYME AND LEMON

INGREDIENTS:

·       500g sweet potatoes, washed and cut into small chips

·       2 red peppers, deseeded and cut into chunks

·       1 bunch spring onions, washed and trimmed

·       3 tbsp olive oil

·       1 tsp dried thyme

·       ½ tsp dried red chilli flakes

·       Juice and rind of 1 lemon

·       300g frozen peas

·       400g Vegan Feta, broken into chunks

METHOD:

1. Preheat the oven to 210C/190C Fan/Gas 7.
2. Place the sweet potato, red peppers and spring onions into a bowl and season with some salt and pepper. Toss in the olive oil along with the thyme, chilli flakes, lemon juice and rind.
3. Place on a large baking tray or ovenproof dish and roast for 15 minutes, or until the vegetables are just cooked and slightly charred.
4. Remove from the oven stir in the peas, top with the chunks of Vegan Feta and return to the oven and cook for a further 5 minutes.
5. Serve immediately: delicious with bread, or simply on its own.

PLANT-BASED RECIPES – THAI PEA AND MUSHROOM LARB WITH TOASTED RICE

INGREDIENTS:

• 1tbsp Jasmine rice
• 2 tbsp vegetable oil
• 300g shitake mushrooms, sliced
• 2 shallots, peeled and diced
• 3cm piece of ginger, peeled and finely grated
• 2 garlic cloves, crushed
• 1 tbsp sweet chilli sauce
• 2 red chillies, chopped
• 1 tbsp vegetarian fish sauce
• ½ tbsp light soy sauce
• 300g frozen peas
• 4 spring onions, chopped
• Handful of roughly chopped coriander
• Handful of roughly chopped mint
• Juice of 1 lime

TO SERVE:

• Little Gen lettuce leaves
• Sliced red chilli
• Coriander leaves
• Jasmine rice

METHOD:

1. In a dry wok or frying pan, toast the rice grains over a medium heat, stirring continuously until golden brown and fragrant, which will take around 6 to 8 minutes.
2. Grind the rice to a coarse powder in a pestle and mortar.
3. Place the wok or frying pan back on the heat. Add the oil and fry the mushrooms until slightly browned, then add the shallots, ginger, garlic and stir-fry for a further 2 minutes.
4. Add half of the rice powder, sweet chilli sauce, chillies, vegetarian fish sauce, soy sauce, peas, half the spring onions, chopped coriander and mint leaves, lime juice and season with a little more lime juice and soy if necessary. Cook for a further minute.
5. Put the pea and mushroom larb in Little Gem lettuce leaves. Top with extra chilli, coriander leaves, the remaining rice powder, and spring onions and serve with some steamed Jasmine rice.

PLANT-BASED RECIPES – BUDDHA BOWL WITH CHIPOTLE, CAULIFLOWER, PEA HUMMUS, QUINOA, PICKLED RED ONIONS AND PUMPKIN SEEDS

INGREDIENTS:

·       1 small cauliflower, chopped into florets

·       2 tbsp of cold-pressed British rapeseed oil

·       2 tsp Baharat

·       Pinch sea salt flakes & freshly ground black pepper

·       100g quinoa, cooked

·       Juice of ½ a lemon

·       Small handful chopped parsley

·       1 avocado, peeled and sliced

·       Chopped fresh parsley, to serve

·       Pumpkin seeds, to serve

FOR THE PEA HUMMUS

·       300g frozen peas

·       3 tbsp tahini

·       3 tbsp lemon juice

·       ½ tsp ground cumin

·       Small handful chopped fresh coriander

·       2 spring onions, trimmed and finely chopped

·       2 cloves garlic

FOR THE PICKLED ONIONS 

·       150ml cider vinegar

·       1 ½ tbsp caster sugar

·       6 black peppercorns

·       6 coriander seeds

·       2 small red onions, sliced into rings

METHOD:

1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper. Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.
3. Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.
4. To make the hummus, cook the peas in a pan of salted boiling water, drain well and rinse under cold water. Blend the peas into a smooth purée in a food blender. Mix the crushed peas into the puree and stir in the tahini, lime juice, cumin, coriander and spring onions. Season with salt and pepper to taste.
5. For the pickled red onions, pour the vinegar into a saucepan and add the sugar, some salt, the peppercorns and coriander seeds. Bring to simmering point and simmer until the salt and sugar have dissolved. Remove from the heat. Put the onion slices into a colander and pour over some boiling water. Drain well. When cool enough to handle, pack the onion rings into a sterilised jar, cover with the warm vinegar, seal and allow to pickle for 2 hours. Any leftover pickled onions keep well and can be used in future dishes.
6. To assemble your bowls, start with a big scoop of quinoa, add in a large helping of spicy cauliflower and some diced avocado, some pea hummus and some pickled red onions.
7. Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!