Meatless Green Peas Stew with Carrots and Potatoes is a simple, hearty, and delicious recipe for a vegan or vegetarian lunch or dinner.
This plant-based dish is also budget-friendly and easy to make in one pot.
I love to serve it with warm unleavened bread and a leafy vegetable salad for a wholesome and satisfying meal.
This green peas stew has been one of my favorite comfort foods since childhood, and I’m so excited to share this recipe with you.
Unlike traditional Bazella, this vegan variation contains no meat and is a healthier, dairy-free, and gluten-free alternative, packed with flavor and a satisfying chunky texture. It’s also ideal for meal prep, as it tastes even better the next day.
For a complete and filling meal, I love pairing this hearty stew with a refreshing carrot and cucumber salad or a satisfying veggie quinoa burger.
You can customize this dish by adding your favorite vegetables or herbs to make it your own.
If you love peas, be sure to check out my pea and broccoli soup as well.
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Ingredients
- Green peas: Use frozen, fresh, or canned green peas. If using canned, add them towards the end of cooking to prevent them from becoming mushy.
- Potatoes: Yukon Gold or Russet potatoes work best. For faster cooking, chop them into smaller pieces.
- Carrots: Peel and chop carrots into bite-sized pieces.
- Tomatoes: Use fresh, ripe tomatoes. Chop them finely so the peel softens as they cook, or blend them for a smoother texture.
- Onion and garlic: Finely chop onion and garlic for maximum flavor.
- Oil: I used olive oil to sauté the veggies, but any neutral oil works well.
- Salt and spices: Season with dried rosemary, cumin, paprika, thyme, and black pepper for a warm, aromatic flavor.
- Water: Add water to cover the vegetables while simmering.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Green Peas Stew
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in garlic and spices, cooking for 1 more minute until fragrant.
Add the chopped potatoes, carrots, peas, and tomatoes. Cook for 5 minutes, stirring occasionally, to let the flavors meld.
Pour in water to cover the vegetables. Bring to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 25-30 minutes, stirring frequently, until the potatoes are tender and the stew has thickened.
Taste and adjust the seasoning with additional salt and pepper, if desired. Serve warm, topped with garbanzo patties, yeastless bread, and a sprinkle of fresh parsley.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium heat.
Test
I’ve tried this stew with mushrooms by sautéing them alongside the onion and garlic for about 10 minutes before adding the veggies—it turned out fantastic!
For a protein boost, I sometimes add soy crumbs, which blend beautifully with the flavors and make it even more satisfying.
Variations and Substitutions
- Add other vegetables: Feel free to swap or add extra vegetables like zucchini, bell peppers, corn, or green beans to customize the stew to your liking.
- Protein options: For extra protein, try adding lentils, chickpeas, or tofu cubes.
- Broth instead of water: For a richer flavor, replace water with vegetable broth to enhance the taste of the stew.
Marinela's Tips
- Cut vegetables evenly: For even cooking, make sure your potatoes and carrots are chopped into similar-sized pieces.
- Adjust consistency: If the stew gets too thick, you can add a little more water to reach your preferred consistency.
- Customize spices: Feel free to adjust the spices to your liking.
- Chunky or creamy: You can leave the stew chunky for a hearty texture, or puree all or part of it with an immersion blender (or regular blender) to turn it into a creamy soup.
Can I use canned tomatoes instead of fresh ones?
Absolutely! Canned crushed tomatoes or diced tomatoes work perfectly well in this recipe.
To thicken the stew, blend a portion of the vegetables or stir in a tablespoon of cornstarch mixed with water and let it simmer until thickened.
Yes, you can freeze this stew for later. Let it cool completely, then transfer it to an airtight container and freeze. To reheat, thaw it in the refrigerator overnight and then warm it on the stovetop.
Yes, fresh green peas work just as well as frozen. If using fresh peas, add them in the last 10 minutes of cooking to avoid overcooking.
Serving Suggestions
Pair these stewed peas and carrots with a wholesome quinoa brown rice salad or a fresh cucumber pepper salad for a light and refreshing side.
For heartier options, try serving it with homemade flour tortillas, smoky paprika hummus, or protein-packed red lentil tofu.
Add crunch with courgette fritters, garbanzo flour crackers, or seed crackers, or go savory with crispy polenta fries or egg-free latkes.
More Vegan Comfort Food
- Baked spaghetti without meat
- Easy red lentil soup
- Creamy mushroom polenta
- Plant-based potato soup
- Vegan butternut squash soup with tomatoes
📖 Recipe
Meatless Green Peas Stew With Carrots and Potatoes
Equipment
- Cooking pot
Ingredients
- 3 cups green peas frozen or fresh (no need to thaw if using frozen)
- 1 cup carrots chopped into thin rings
- 2 cups potatoes diced
- 1 cup fresh tomatoes finely chopped
- 1 medium-sized yellow onion finely chopped
- 2 cloves garlic finely chopped or minced
- 3 tablespoons olive oil or any vegetable oil
- 4 cups cold water
- 1 teaspoon salt
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and spices, cooking for 1 more minute until fragrant.1 medium-sized yellow onion, 2 cloves garlic, 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon smoked paprika, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ¼ teaspoon ground cumin, ¼ teaspoon ground black pepper
- Add the chopped potatoes, carrots, peas, and tomatoes. Cook for 5 minutes, stirring frequently, to let the flavors meld.3 cups green peas, 1 cup carrots, 2 cups potatoes, 1 cup fresh tomatoes
- Pour in water to cover the vegetables. Bring to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 25-30 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.4 cups cold water
- Taste and adjust the seasoning with additional salt and pepper, if desired. Serve warm, topped with garbanzo patties, yeastless bread, and a sprinkle of fresh parsley.
Notes
- Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium heat.
- For even cooking, make sure your potatoes and carrots are chopped into similar-sized pieces.
- If the stew gets too thick, you can add a little more water or vegetable broth to reach your preferred consistency.
- Feel free to adjust the spices to your liking.
- You can leave the stew chunky for a hearty texture, or puree all or part of it with an immersion blender (or regular blender) to turn it into a creamy soup.
- See the post above for more ingredient substitution and variation ideas.
Nutrition
If you try this green pea carrot potato stew, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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