Meatless Green Peas Stew With Carrots and Potatoes
Meatless Green Peas Stew with Carrots and Potatoes is a simple, hearty, and delicious recipe that’s perfect 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.
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
Calories: 297kcalCarbohydrates: 42gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 631mgPotassium: 961mgFiber: 11gSugar: 11gVitamin A: 6745IUVitamin C: 74mgCalcium: 76mgIron: 3mg
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