Vegan Crunchy Wasabi Peas
These little bites pack a serious punch — fiery wasabi heat, a savory tamari backbone, and a satisfying crunch that makes it nearly impossible to stop at one handful. The coating comes together from a short list of pantry staples: wasabi powder, tamari, rice flour, sesame oil, and a touch of garlic powder whisked into a thick paste that clings to every single pea. Roasting them on a wire rack is the real trick here, letting hot air circulate all the way around so you get that deep golden crisp without any steaming or sogginess. Store-bought versions often sneak in honey, dairy-based coatings, or other animal-derived additives, so making your own means you know exactly what's in the bag. The recipe makes four servings, but honestly, they disappear fast enough that doubling the batch is never a bad idea. Once they cool completely on the rack, they're ready to snack on straight, toss into a trail mix, or serve alongside drinks as a bold little appetizer.
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Learn more →Ingredients
4 servings
- 1 ½ cups dried green peas, soaked overnight and drained
- 1 tbsp wasabi powder
- 1 tbsp tamari
- 1 tbsp rice flour
- 1 tsp sesame oil
- ½ tsp fine sea salt
- ¼ tsp garlic powder
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set a wire rack on top.
- 2
Pat the soaked and drained peas thoroughly dry with a clean kitchen towel or paper towels — they should feel dry to the touch, with no surface moisture.
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