Before I became vegan, and even before I dabbled as a vegetarian, I can say with hand on heart I was completely oblivious to the existence of multiple types of peas.  To me a pea was a pea, was a pea!  There were big ones and small, sweet ones.  They tasted great fresh or frozen (yes, I’m weird like that…).  But that was where your options ended.

Boy, was I wrong.

In my hunt for great vegan and vegetarian products, and also in the quest to find sustainably produced British sources, I stumbled upon Hodmedod’s.  Having rather excitedly purchased a bumper selection of their dried peas, beans and snacks, I promptly put most of it in the back of the cupboard and thought “hmmm, these need soaking before cooking, that sounds like a weekend job”.  And have I got round to it…of course not!  I must admit, I was slightly jaded by a previous attempt to soak overnight which resulted in a rather interesting smell, and a slightly powdery variety of fungi growing on the plastic bowl we forgot was soaking in our spare room.  Not my proudest vegan moment…

Eventually I decided to get off my backside and take the plunge into the world of soaking before cooking.  Also, soaking is really great for you – I recently read that it improves digestion by neutralising enzyme inhibitors (the food is tricked into sprouting).  In addition, soaking activates the full nutrient potential of food.  The potency of vitamins get a boost, protein is more available and a bunch of live enzymes are release – fabulous!

Marrowfat Peas soaking

Hodmedod’s marrowfat peas soaking…

STEP 1 – rinse a whole packet of the peas & soak overnight in salted water (warning, do not leave on a surface low enough where your 7 month old puppy can get into the bowl!)

STEP 2 – drain, rinse & boil (depends on the type of pea/bean, but pretty long compared to pasta, I boiled them for 1 hour 45 minutes)

STEP 3 – decide what to do with them, we chose to make soup

I have to admit the name “marrowfat” did not fill me with inspiration, casting my mind back to images of a “certain” family member feasting on the marrow from the inside of bones left over from a Sunday roast…  🙁  But these little guys are tasty!


Ingredients to accompany marrowfat peas recipe

Who’s that cute pup in the background hoping for a treat?


– 6 tsp miso paste, 2 tsp umami paste, 2 tsp garlic salt, chia seeds

– 6 cups Marigold vegetable stock

– pinch cayenne pepper (be gentle!)

Directions for Marrowfat Peas and Vegan Bacon Soup

Take the boiled peas, then blend up with 6 cups of stock, miso, umami, salt until you have the consistency you desire.  We went for something in between soup and mushy peas.  We also added some cubed streaky rashers from Sgaia, which we discovered recently at the Brighton VegFest.  In my view, hands down the best fakin-bacon out there!


Simplifying happy choices – enjoy!

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About Michelle

Michelle grew up in a culture where it was normal to eat meat at every meal. Watching close family suffer multiple health problems drove her to learn more about eating for health. After watching Food Inc Michelle took the plunge into veganism and hasn’t looked back since. She is now on a mission to bring vegan inspiration to everyone!