Hearty vegan stew, easy to make, deliciously creamy and extremely comforting on a cold winter evening.
Yellow split peas are an excellent, gluten free source of plant-based protein, healthy carbs, fiber and other crucial nutrients. They're versatile and can easily add more vegan meals to your menu. As a balanced source of protein, carbs as well as healthy fat, the split peas provide you with an excellent nutritional value.
INGREDIENTS ------------------
serves 2
for Puree
250 g yellow split peas, soaked overnight & cooked
3 tbsp extra virgin olive oil
1 tbsp unrefined salt
1/2 tsp ground turmeric
2 garlic cloves, finely chopped
1 tbsp horseradish [optional]
1 tbsp yellow mustard [optional]
1 tsp alioli [optional]
plant milk, eg. oat, almond or cashew milk
for Mushroom Stew
8 mushrooms, sliced
1 garlic clove, chopped
1 tbsp cooking oil
1 tbsp balsamic vinegar
200 ml vegan mushroom stock
50 ml dry red wine
50 ml filtered water [room temp.]
2 tbsp arrowroot or potato starch
for Roasted Carrots
3 - 4 carrots
3 tbsp olive oil
2 tsp dry rosemary
2 garlic cloves, sliced
1 tsp unrefined coarse salt
Garnish: chopped parsley [or other fresh herbs], freshly ground black pepper
METHOD ---------------------
Place the peas in a large pot with water [peas should be well covered], add salt and bring to a boil. Simmer, stirring occasionally, for about 30 minutes or until the peas are very tender.
Meanwhile, slice carrots, mix with oil, garlic, salt and rosemary. Place in an oven dish and pop into oven. Slow roast at 120C for ca. 40 min.
To make the mushroom stew, add cooking oil in a medium pan and sauté garlic over medium heat. Add mushrooms and sauté for ca. 3 minutes.
Pour in red wine and cook stirring the mushrooms until reduced.
Pour in mushroom stock and let it simmer for ca. 2 min.
In a small cup whisk together filtered water and starch and pour the mixture into the pan with mushrooms. Stir & continue cooking until the stew has thickened.
Once the peas are cooked put them in a food processor or use hand blender to blitz with the remaining ingredients for Mash until smooth. Add plant milk to a desired consistency.
Transfer pea purée to bowls, serve with mushroom stew, topped with roasted carrots. Garnish with parsley & freshly ground black pepper.
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