In collaboration with Taking the Pea
Oh, the humble green pea – I wonder how many I’ve eaten in my life? Is it in the ten-thousands or even the hundred-thousands? I have no idea, but I still love them dearly – whether accidentally slathered in ketchup alongside chips and a veggie burger, or straight from the pod whilst no-one is looking in the veg patch.
It was only when I started eating more vegan food and paying attention to things like protein content, fibre and fat that I realised what little green power-houses they are – packed with healthy, plant-based protein, high in fibre and low in calories – in short, the perfect snack for vegans.
And the cheekily-named company ‘Taking the Pea‘ have turned the humble dried pea into a totally more-ish snack by coating them in some of our favourite crisp flavours, three of which are vegan: Wacky Wasabi, Sweet Chilli Salsa and even Smoked Ham, (yes it is vegan – actually my favourite of the three, though the picture on the front is not very vegan at all so I’ll leave that up to your judgement!!).
They are higher in protein than crisps, and lower in fat than nuts, but really incredibly tasty. I wasn’t really sure what to expect when I opened the packet, but will definitely be buying these regularly – crunchy, almost nutty, really packed with flavour, and a little bit addictive!
If you’re keen to take the pea and try some yourself, you can find your nearest stockist on their website.
I was inspired by the combination of peas and wasabi to make this rather luscious mayonnaise over the weekend. I love the pale green colour hinting at something more exotic and punchy than your standard, creamy mayonnaise, though of course how much wasabi paste you add is entirely up to you and will probably depend on how you are planning to use your mayo. Mine was primarily for dunking chunky chips in, so I ramped up the heat and it was every bit as good as it looks!
- 2.5 tbsp soya milk
- 35g cooked peas
- 1 tsp wasabi paste (or more if you like it hot!)
- ½ tsp salt
- 2 tsp white wine or cider vinegar (check it is vegan)
- 250ml oil - either olive oil, or a combination of sunflower, rapeseed and olive oils
- Blitz together the soya milk, peas, wasabi, salt and vinegar in a blender or food processor until smooth.
- Gradually trickle in the oil whilst the motor is still running, in a slow and steady stream. The mixture will thicken and emulsify until a thick, glossy mayonnaise is formed.
- Store in an airtight container in the fridge for up to a week.
Don’t forget to pin the recipe and share with friends! → → → → →
Disclosure: This post was commissioned by Taking the Pea. All opinions are my own.