15 Minute Smashed Pea Toast
This easy smashed pea toast has a light yet comforting vibe because it’s pureed with creamy white beans. It’s a nourishing vegan brunch, lunch or light dinner packed with fibre and 25 grams of plant-based protein per serving! Makes a great vegan meal prep lunch as the smashed pea mixture keeps for 4-5 days in the fridge.
Equipment
- Food Processor
Ingredients
- 1 tablespoon extra-virgin olive oil or avocado oil
- 1 cup leeks thinly sliced into half moons
- 2 cups green peas freshly shelled or thawed from frozen
- 14 ounce can white beans drained and rinsed; navy, butter or cannellini
- ¼ cup tahini
- 8 leaves fresh mint cut into thin strips
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt plus more for seasoning
- freshly cracked pepper or red chile flakes
- 4 or 8 slices your favourite bread sprouted grain, gluten free, sourdough
- vegan mayo optional
Instructions
- Heat olive oil in a medium skillet over medium heat. Sauté leeks until softened and glossy, about 3 - 4 minutes, stirring often. Turn down if leeks are browning. Add peas and warm through, saute for 1-2 minutes more. Remove from heat, season with salt and pepper.
- Place the leek mixture into a food processor with beans, tahini, mint, lemon juice, ½ tsp salt and pepper or chile flakes. Pulse until a chunky, soft mixture forms. You want to be able to see a bit of texture in the peas, not create a totally uniform puree.
- Pop the bread into the toaster, add a thin spread of mayonnaise to each and pile with pea mixture.
- Bonus, extra decadent option (good for a brunch!) Fry the toast. Yep, fry it. Add another generous drizzle of olive oil to the pan, over medium high heat and place the bread in the pan - 2 slices at a time - until golden on each side, gently pressing down with spatula to ensure contact with heat.