Minted pea purée


Pea purée (on right), with red wine gravy and my Mushroom Centrepiece Plait.

It’s just a small addition to a meal but it tastes great and makes a real difference to the presentation.


  • 3 cloves of garlic, roughly sliced up
  • 300g of frozen peas
  • 500ml of vegetable stock
  • Half a dozen mint leaves
  • 3 tablespoons of soy cream
  • Juice of half a lemon


  1. Pour the stock into a pan, add the sliced garlic and bring to the boil.
  2. Once the stock is boiling, add the frozen peas and turn down the heat a little. Simmer for 5 minutes. Add the mint leaves and simmer for a couple more minutes.
  3. Using a stick blender (alternatively tip into a food processor), purée it to your desired consistency. Hint: It’s supposed to be a purée, not a soup, so it should be quite thick!
  4. Taste it now and check if it needs any extra seasoning. It might not, as some vegetable stocks are quite salty anyway.
  5. Stir in the soy cream, and add lemon juice to taste. Now it’s ready to use.
  6. Smear it artistically on your plate 🙂


Like this recipe? Try these next:

Mushroom Centrepiece Plait (aka Mushrooms en Croute)

Roasted stuffed aubergine

Vegan Chicken and Mushroom pies

Bakewell Tart (vegan, dairy-free and damn delicious)


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