Field Peas with Snaps and Tomatoes
Tahini-Radish Crispbread
Ingredients
- 1 (28-oz) pkg frozen field peas with snaps
- 1 onion, chopped
- 3 stalks celery, chopped
- 1½ cups water
- ⅓ cup vegan olive oil vinaigrette
- 2 Tbsp nutritional yeast
- 8 Campari tomatoes, quartered
Instructions
- Bring peas, onion, celery, and water to a boil in a saucepan; reduce heat, and simmer 20 minutes or until peas are tender. Drain and run under cold water to cool.
- Toss together pea mixture, vinaigrette, and nutritional yeast in a bowl.
- Arrange tomatoes around edges of a platter. If desired, season with salt and pepper to taste. Add pea mixture to center of platter.
Side Dish Ingredients
- ¼ cup tahini (sesame seed paste)
- 1½ Tbsp low-sodium soy sauce (or use tamari)
- 2 tsp fresh lemon juice
- 1 to 2 Tbsp water
- 12 slices multigrain crispbread
- 3 large radishes, thinly sliced
Side Dish Instructions
- Combine tahini, soy sauce, lemon juice, and 1 Tbsp water, whisking ingredients in a small bowl until smooth. Adding additional water, if necessary.
- Spread tahini mixture on each crispbread slice; top with radishes. If desired, sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
305
|
132
|
437
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 15 | 6 | 21 |
| Carb (g) | 43 | 19 | 62 |
| Fiber (g) | 11 | 7 | 18 |
| Sodium (mg) | 133 | 278 | 411 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
