Vegan bread with pea purée and tomato wedges

For 2 portions:

  • 1 onion
  • 2 tablespoons of olive oil
  • 150g deep-frozen peas
  • salt, mixed pepper
  • 4 slices of Mestemacher vegan bread
  • 1 tomato
  • some leaves of endive
  • Some flat leaf parsley for garnishing
  1. Peel the onion, cut it into rings and fry until golden brown in a pan, using 1 tablespoon of oil. Allow it to drip off on kitchen paper.
  2. Add the deep-frozen peas and 2 tablespoons of water to a small pot; bring water to a boil and steam for 3 minutes with the lid on. Put aside some peas for garnishing, Squash the remaining peas with a fork. Season the purée with salt, pepper and the remaining oil. Set aside to cool.
  3. Wash the lettuce and tomato. Cut the tomato into wedges and pluck the lettuce into small pieces.
  4. Spread the purée with lettuce, fried onions, remaining peas and tomato wedges on the bread slice. Garnish with parsley.

Preparation time: 30 minutes