Vegan Mushy Peas Recipes

Creamy Pea Pasta (Vegan) Feasting At Home

WEBMay 27, 2021 · Make Pasta: Set generously salted water to boil for pasta, and cook pasta according to the package instructions, drain and set …

Rating: 4.7/5(10)
1. Set generously salted water to boil for pasta, and cook pasta according to directions.
2. At the same time, chop shallots and garlic. Heat oil in a large skillet over medium heat. Saute shallots and garlic for 4-5 minutes, stirring until golden and fragrant. Lower heat to low. Add peas and give a stir. If using fresh peas, cover with a lid so they gently steam, 3 minutes or until tender and bright. If using frozen, just saute until completely thawed.
3. Measure out 1 1/2 cups of the pea-shallot mixture (leave the rest in the pan) and place in a blender along with water, 1 tablespoon lemon juice, mint leaves, salt, pepper, miso paste, and hemp seeds (or use almond butter or tahini paste). Blend for a full minute until very very smooth.
4. To the skillet with the remaining peas, add the pea shoots or spinach, and gently wilt, stirring for 30-60 seconds over low heat. (Either set these aside for garnish, or feel free to combine with pasta.) Add the drained pasta and pour in the sauce from the blender and give a good stir. Rinse out the blender with a couple of tablespoons of water, adding this to the pan, gently warming the pasta up.

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Creamed Peas And Carrots With Mashed Potatoes …

WEBMar 1, 2020 · A few minutes later, add the garlic, cauliflower, and the carrots. Then, add vegetable broth and cook it for about 8-10 minutes at …

1. Sauté the onion with vegan butter (margarine) or some oil in a skillet/pan. After a few minutes, add garlic, cauliflower, and carrots. Pour in the vegetable broth and let it all simmer for a further 8-10 minutes with a closed lid at low heat.
2. In the meantime, peel the potatoes and cut them into pieces, then add them to a pot with boiling salted water. Cook the potatoes over medium heat for about 10-15 minutes or until they are fork-tender. Drain the potato water, then add the potatoes back into the pot. Add the plant-based cream/milk and the spices. Mash it all together with a potato masher, until it becomes a potato puree (don't use a food processor or a blender, otherwise the puree will turn out sticky).
3. After 8-10 minutes, add the thawed peas and the corn to the pan. Next, stir in the spices, mustard, and lemon juice.
4. Mix the plant-based cream and cornstarch in a bowl using a whisk. Pour this mixture into the pan and stir. It thickens up after a short time.

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