Parmenter of broken vegan peas

Name: Parmenter of broken vegan peas
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 3 servings
Cuisine: Plat principal
Ingredients: 1 good pinches of salt; 500 g of broken peas; 1 onions; 1 good pinches of pepper; 400 g canned crushed tomatoes; 2 tablespoons of balsamic vinegar; 4 strands of thyme; 2 bay leaves; 3 tablespoons of soy sauce; 2 teaspoons of Ras el Hanout; 100 g of soy protein in small grain type hash (specially textured pea protein is better); 10 cl dry white wine; 5 tablespoons of olive oil; 2 cloves of garlic; 1 good handfuls of chopped parsley; 2 tablespoons of olive oil; 1 lemon demis; 1 small handfuls of sunflower seeds

Total time: 1 h 25
servings: 3 servings
Dish type: Other

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Contains soyContains sulphitesVegetarianPescatarianVeganPork-freeGluten-freeLactose-freeKosher : to verify

Prep

10 min

Cook

1 h

Total time

1 h 25

Ingredients

servings

1 1 good pinches of salt
500 g 500 g of broken peas
1 1 onions
1 1 good pinches of pepper
400 g 400 g canned crushed tomatoes
2 c. à soupe 2 tablespoons of balsamic vinegar
4 4 strands of thyme
2 2 bay leaves
3 c. à soupe 3 tablespoons of soy sauce
2 c. à café 2 teaspoons of Ras el Hanout
100 g 100 g of soy protein in small grain type hash (specially textured pea protein is better)
10 cl 10 cl dry white wine
5 c. à soupe 5 tablespoons of olive oil
2 gousse 2 cloves of garlic
1 1 good handfuls of chopped parsley
2 c. à soupe 2 tablespoons of olive oil
1 1 lemon demis
1 1 small handfuls of sunflower seeds

Method

1
- Cook broken peas in 2x their volume of water with salt. About 40 minutes in a saucepan. Peas must be tender without breaking in water.
2
- Preheat oven to 180°
3
- Chop the onion and garlic
4
- Heat a skillet over low heat, white the onion and garlic with some olive oil.
5
- Add the ras el Hanout, thyme and laurel to the pan, mix quickly
6
- Pour the crushed tomato can and textured pea proteins, mix 1 min until the protein has absorbed the liquid
7
- Add the dry white wine, soy sauce, balsamic vinegar and olive oil, pepper in the pan, then mix well the liquid over medium heat.
8
- When the hash is ready, the texture must not be too wet or too dry. Taste and adjust seasoning to suit your taste.
9
- Drain the broken peas thoroughly and mix them in a robot to make a smooth purée. You can also crush them with puree crush or fork for a more rustic version.
10
- Take a mould that passes in the oven (about 6x12cm and 5cm high), spread and slice the hash in the bottom, then spread and smooth over the mashed broken peas.
11
- On top, decorate with parsley, sunflower seeds, a fillet of lemon juice and olive oil
12
- Go to the hot oven for 15 minutes. Remove from the oven 15 min before serving so that the broken pea purée freezes and holds better when cutting parts. Serve with salad or crudity

Source : marmiton

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