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Ah, guacamole. How we love you. Frankly, we’re not sure we can be friends with anyone who doesn’t worship at the altar of guac, we’ll pretty much slather it on anything. We were keen to whip up a version that didn’t rely on avocados (seeing as those jolly green beauties aren’t strictly speaking vegan-friendly...ask the bees) and the obvious sub-in were, wait for it, PEAS. Delicious, packed full of protein and, obviously, green which suits our aesthetic expectations of guac. Try it, it might just change your life (or at least your dinner).




  • 200g frozen peas
  • 1 small clove garlic
  • 2 spring onions
  • 5 cherry tomatoes
  • 1 small red chilli
  • 5g coriander leaves
  • 1 lime
  • Salt and pepper to taste


  • 2 sticks celery
  • 2 carrots
  • 1 large red pepper
  • Bag of vegan tortilla chips


  • Food processor
  • Microplane grater
  • Mixing bowl


  1. 1.

    Defrost the peas.

  2. 2.

    Prepare the veggies. Peel and grate the garlic clove. Trim and finely slice the spring onions. Finely dice the cherry tomatoes. Trim, halve, deseed and finely dice the red chilli. Halve the lime.

  3. 3.

    Make your Mockamole. Put the peas and garlic in the food processor and blitz to a textured paste. Transfer the mixture to a bowl, add the onions, tomatoes, chilli and coriander and mix to combine. Squeeze the lime juice into the bowl and stir. Taste and season to perfection with salt and pepper.

  4. 4.

    Prep the crudites (your mixed raw vegetables for dipping). Peel, trim and cut the carrots into batons. Trim the celery and cut into batons. Halve, trim, core and cut the pepper into slices.

  5. 5.

    Plate up your Mockamole with crudites and expect satisfied party guests.