Vegan Avocado Smashed Pea Toast with Roasted Tomato Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 slices of sourdough bread
• 1 cup fresh or frozen peas, thawed
• 2 ripe avocados
• 4 cherry tomatoes
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lemon, juiced
• 1/4 cup fresh basil leaves, roughly chopped
• Optional: sprinkle of hemp seeds or chia seeds

Instructions

1. a. Preheat the oven to 200°C (390°F). b. Line a baking sheet with parchment paper and place the cherry tomatoes on it. Drizzle them with olive oil, season with salt and smoked paprika, and toss to coat evenly. Roast in the oven for 12 15 minutes or until softened and slightly charred. Remove from the oven and set aside to cool. c. Meanwhile, toast the sourdough slices in a toaster or oven until golden brown. d. In a bowl, mash the thawed peas with a fork. Add the mashed avocados, lemon juice, salt, and pepper to taste. Gently fold in half of the chopped basil leaves. e. Spread the pea avocado mixture evenly onto the toasted sourdough slices. f. Slice the cooled roasted tomatoes and arrange them on top of the pea avocado layer, then sprinkle with the remaining chopped basil leaves. If desired, add a pinch of hemp seeds or chia seeds for added texture.

Chef’s Insight

This recipe highlights the versatility of peas as a delicious base for a vegan brunch dish while showcasing the flavors and textures that make it an irresistible choice!

Notes

For a more Instagram-worthy dish, add a drizzle of edible flowers or microgreens for an extra touch of color and elegance.