Profusion Organic Pea & Fava Protein Chunks

- Organic
- 50g Plant Protein per 100g
- Gluten Free
- Soya Free
- High Plant Protein
- High in Fibre
- Suitable for Vegans

Pump up the protein in your plant-based meals using our Organic Pea & Fava Protein Chunks.

Simply add this vegan meat substitute to wraps or curries for added oomph. Just rehydrate then get cooking!

Organic, Driven by Nature, 50 G Plant Protein per 100g, Gluten Free, Soya Free, High Plant Protein, High in Fibre, Suitable for Vegans

Serving suggestion: Soak in water for 30 minutes until the protein has rehydrated, then drain. Heat in a pan and use in your favourite recipe.

Full Product Name:
Organic Textured Pea and Fava Protein Chunks

Storage:
Store dry.
Best before: see back of pack.

Additional Information:
EU Organic - DK-ØKO-100, EU Agriculture, EU Landwirtschaft, Agriculture UE, EU Landbouw
Organic Federation

Pea Protein Concentrate* (80%), Fava Bean Protein Concentrate* (19%), Salt, *= Certified organic ingredients

Free From Soya

Suitable for Vegans; Gluten free; Organic

Profusion

Profusion,
6a Lower Teddington Road,
Kingston,
KT1 4ER,
UK.

Profusion,
Turfsteker 6,
8433 HT,
Haulerwijk,
NL.

Profusion,
6a Lower Teddington Road,
Kingston,
KT1 4ER,
UK.
www.profusionorganic.co.uk

Our Recipe
Go-To Thai Green Curry
Ingredients (serves 4)
- 125g Profusion Organic Pea & Fava Protein Chunks
- 1L Vegetable stock
- 1 tsp salt
- 3 Onions, chopped
- 2 Carrots, sliced
- 1 Green pepper
- 1 Can of coconut milk
- Oil for frying
- Salt & pepper

Thai Green Curry Paste:
- Juice and zest of 1 lime
- 5cm piece of fresh ginger, peeled
- 2 stalks of lemongrass
- 2 cloves of garlic
- 2 shallots
- 1 small bunch of Thai basil
- 1 small bunch of fresh coriander
- 3 green chillis (to taste)
- 1 tbsp coconut sugar
- 1 tsp coriander seeds
- 1 tsp ground cumin
- 2 tsp soy sauce/coconut aminos

Method:
Empty one packet of Profusion Organic Pea & Fava Protein Chunks into 1L of cold vegetable stock, along with 1 tsp salt (reduce if using a stock cube) for 10 minutes until the protein has rehydrated, then drain.

Meanwhile, add all of the curry paste ingredients into a food processor and blend until smooth.

Fry off half of the curry paste in a little oil over a medium heat for 5 minutes. (You can store the remaining paste in an airtight container in the fridge for future use).

Add the chunks to the pan and fry with the spice mix until the chunks are crisp on the outside.

Add the onion, carrot and green pepper and fry for a further 5 minutes.

Pour in the coconut milk, season with salt and pepper and simmer on a medium heat for 10 minutes or until the sauce is the desired thickness.