Creamy Peas on Toast by @deliciouslyella

10 min

1 serving

🫛

100 g

Frozen peas

🧄

1 clove

Garlic

🫒

15 ml

Olive oil

🥥

5 ml

Coconut yoghurt

🌱

5 ml

Tahini

🍋

0.5 lemon

Lemon

🥖

2 slices

Sourdough bread

🧂

0.5 g

Sea salt

⚫

0.25 g

Black pepper

🍄

75 g

Sautéed mushrooms

🌶️

0.5 g

Dried red chilli flakes

  1. Boil
    • frozen peas

    Bring water to a boil in the saucepan, then add 100 g frozen peas.

  2. Cook
    • frozen peas

    Cook the peas for 3 minutes until defrosted and tender, then drain them in the colander.

  3. Return
    • frozen peas
    • garlic
    • olive oil

    Return the drained peas to the saucepan, then add 1 minced garlic clove and 1 tablespoon olive oil.

  4. Cook
    • garlic
    • olive oil
    • frozen peas

    Cook for 1 minute over low heat until the garlic is fragrant, then remove the saucepan from the heat.

  5. Add
    • coconut yoghurt
    • tahini
    • frozen peas

    Add 1 teaspoon coconut yoghurt and 1 teaspoon tahini to the peas.

  6. Squeeze
    • lemon
    • sea salt

    Squeeze in the juice from 1/2 lemon, then season with 1 pinch each of sea salt and black pepper.

  7. Mash
    • frozen peas
    • coconut yoghurt
    • tahini

    Mash the mixture with the potato masher, leaving some peas whole for a creamy, slightly chunky texture.

  8. Toast
    • sourdough bread

    Toast 2 slices sourdough bread until crisp, then place the toast on a plate.

  9. Spoon
    • frozen peas
    • sautéed mushrooms
    • sourdough bread

    Spoon the smashed pea mixture over the toast, then top with 1 serving sautéed mushrooms.

  10. Sprinkle
    • dried red chilli flakes
    • sautéed mushrooms

    Sprinkle a pinch of dried red chilli flakes over the mushrooms, then serve immediately.

Creamy Peas on Toast by @deliciouslyella

10 min

1 serving

🫛

100 g

Frozen peas

🧄

1 clove

Garlic

🫒

15 ml

Olive oil

🥥

5 ml

Coconut yoghurt

🌱

5 ml

Tahini

🍋

0.5 lemon

Lemon

🥖

2 slices

Sourdough bread

🧂

0.5 g

Sea salt

⚫

0.25 g

Black pepper

🍄

75 g

Sautéed mushrooms

🌶️

0.5 g

Dried red chilli flakes

Preparation Steps

  1. Step 1/10

    Bring water to a boil in the saucepan, then add 100 g frozen peas.

    🫛frozen peas
    🍲saucepan
    🥄spoon

  2. Step 2/10

    Cook the peas for 3 minutes until defrosted and tender, then drain them in the colander.

    🫛frozen peas
    🍲saucepan
    🧺colander

  3. Step 3/10

    Return the drained peas to the saucepan, then add 1 minced garlic clove and 1 tablespoon olive oil.

    🫛frozen peas
    🧄garlic
    🫒olive oil
    🍲saucepan
    🔪knife
    🪵cutting board
    🥄spoon

  4. Step 4/10

    Cook for 1 minute over low heat until the garlic is fragrant, then remove the saucepan from the heat.

    🧄garlic
    🫒olive oil
    🫛frozen peas
    🍲saucepan
    🥄spoon

  5. Step 5/10

    Add 1 teaspoon coconut yoghurt and 1 teaspoon tahini to the peas.

    🥥coconut yoghurt
    🌱tahini
    🫛frozen peas
    🍲saucepan
    🥄spoon

  6. Step 6/10

    Squeeze in the juice from 1/2 lemon, then season with 1 pinch each of sea salt and black pepper.

    🍋lemon
    🧂sea salt
    ⚫black pepper
    🫛frozen peas
    🍲saucepan
    🔪knife
    🪵cutting board

  7. Step 7/10

    Mash the mixture with the potato masher, leaving some peas whole for a creamy, slightly chunky texture.

    🫛frozen peas
    🥥coconut yoghurt
    🌱tahini
    🍋lemon
    🧄garlic
    🫒olive oil
    🧂sea salt
    ⚫black pepper
    🍲saucepan
    🥔potato masher

  8. Step 8/10

    Toast 2 slices sourdough bread until crisp, then place the toast on a plate.

    🥖sourdough bread
    🍽️plate

  9. Step 9/10

    Spoon the smashed pea mixture over the toast, then top with 1 serving sautéed mushrooms.

    🫛frozen peas
    🍄sautéed mushrooms
    🥖sourdough bread
    🥄spoon
    🍽️plate

  10. Step 10/10

    Sprinkle a pinch of dried red chilli flakes over the mushrooms, then serve immediately.

    🌶️dried red chilli flakes
    🍄sautéed mushrooms
    🍽️plate

Composition

Ingredients

Types

Vegetables, Legumes, Oils, Seeds, Condiments, Fruits, Grains, Bakery, Seasonings, Fungi

Ingredients

Frozen peas, Garlic, Olive oil, Coconut yoghurt, Tahini, Lemon, Sourdough bread, Sea salt, Black pepper, Sautéed mushrooms, Dried red chilli flakes

Notes

Sautéed mushrooms (1 serving), Dried red chilli flakes (sprinkle, or finely sliced fresh red chilli)

Allergens

Sesame, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-Based

Calories

405 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 56g, Dietary Fiber: 12g, Fat: 15g, Saturated Fat: 2.4g, Sugars: 6g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 690mg, Calcium: 105mg, Magnesium: 85mg, Sodium: 390mg

Vitamins

Vitamin C: 39mg, Vitamin K: 33µg, Folate: 110µg, Vitamin B6: 0.35mg, Vitamin E: 2.4mg

Preparation

Time Information

Preparation

5 minutes

Cooking

5 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

saucepan, colander, potato masher, knife, cutting board, plate, spoon

Appliances

Stove, Toaster

Type

Type

Type Of Dish

Main Course, Snack, Breakfast

Occasions

Breakfast, Brunch, Quick Lunch, Weekday Meal, Post-Workout

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Chunky, Crispy, Crunchy, Tender

Flavors

Savory, Nutty, Tangy, Citrusy, Garlicky, Earthy, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after assembling to keep the toast crisp.,Do not leave prepared pea topping out for more than 2 hours.), fridge : 2 days (Store leftover smashed peas and sautéed mushrooms separately in airtight containers.,Toast fresh sourdough before serving.,Reheat the pea topping gently in a saucepan or microwave before use.), freezer : 30 days (Freeze only the smashed pea topping in an airtight freezer-safe container.,Do not freeze assembled toast.,Thaw overnight in the refrigerator and reheat before serving.)