First things first – before I dive into today’s Vegan MoFo post, I have a quick announcement for any Liverpool readers I actually have: You’re likely to be familiar with ScouseVeg. If not, head over there immediately. That’s an order.
Anyway. They’re hosting the very first ScouseVeg Awards this year, which is fantastic when you consider how much of an increase in veg(etari)an food and lifestyle products we’ve been seeing in the city over the last year or so. These business deserve some recognition! Nominations are currently open, so if you have anyone in mind who you think should get an award for their hard work, head on over the the ScouseVeg Awards page and let them know!
Back to Vegan MoFo. Today’s prompt was to recreate a meal from your childhood. I have lots and lots of dishes that I regularly ate as a child and it took me quite a while to decide which one I wanted to veganise and share. In the end, I decided that my current condition requires something fast and simple, so I settled on pea soup. When I was little, my auntie used to make pea soup with sausages, and it was my favourite lunch in the world. This recipe is really, really easy, makes a single serving and comes together in about 15 minutes, so it’s the perfect lunch. If you’d like to add some protein, add a chopped up tofu dog or two for maximum authenticity. I only had Linda McCartney sausages in the freezer and couldn’t be arsed to grill just one for the sake of soup. Lazy.
- 1 cup frozen peas
- 1 cup veggie stock
- 1 shallott
- 2 tbsp soya cream
- salt & pepper to taste
- Add all ingredients apart from cream, salt and pepper to a saucepan and bring to a boil.
- Lower heat and simmer for 10 minutes.
- Stir in soya cream and puree with an immersion blender until as smooth as desired.
- Season with salt and pepper, or any other herbs and spices you deem fitting.