Peas with mushrooms and soy

Name: Peas with mushrooms and soy - Romina L.
Ingredients: 5 mushrooms; 100 g soy; 400 g canned peas; salt; pepper; oregano; a glass of water; 1 tablespoon sweet paprika

Sezon - Peas with mushrooms and soy by Romina L. - Recipia

I have made this pea dish with mushrooms and soy many times, especially when I want something quick and filling, but without meat. I usually turn to it when I have a can of peas and a bag of soy in the pantry, and I buy mushrooms almost every time I shop. It's not complicated, but you need to pay attention to the cooking order to ensure neither the peas nor the mushrooms get mushy. Quick Info Total time: 40-45 minutes Preparation time: 10 minutes Cooking time: 30-35 minutes Servings: 2-3 Difficulty: easy Recipe type: quick vegan dish Ingredients 5 medium-sized mushrooms 100 g soy (granules or small pieces, rehydratable) 400 g canned peas (drained) salt pepper oregano 1 cup of water (approximately 250 ml) 1 tablespoon sweet paprika Preparation method 1. Start with the soy. Place the 100 g in a pot, pour about 1 liter of water over them, and put on medium heat. Allow it to come to a boil. Once boiling, turn off the heat and drain well. It's important to remove as much water as possible; you can even press the soy gently with a spoon in a strainer. 2. Meanwhile, clean and wash the mushrooms. Chop them finely so they cook quickly and mix easily with the rest. 3. Bring a cup of water to boil in another pot. When it starts boiling, add the chopped mushrooms and let them cook on medium heat for 10-15 minutes. The water should not completely cover the mushrooms, as they will release some juice. 4. When the mushrooms are ready, add the prepared soy and the well-drained peas. 5. Season with salt, pepper, and oregano to taste. Add a tablespoon of sweet paprika as well. Mix everything together and let it cook on medium heat for another 5-10 minutes to combine the ingredients and reduce the liquid slightly. 6. Turn off the heat and let the dish sit covered for a few minutes before serving. Why I make this recipe often It's very practical when I want a meatless meal that is still filling. It’s made from simple ingredients that I usually have at home. It keeps well in the fridge, so I can make a whole pot and eat it for two days. Tips and Variations Tips Soy tends to absorb a lot of water, so it’s worth squeezing it well after boiling; otherwise, it can make the dish too watery. Paprika should be added at the end to prevent it from becoming bitter or burning on the bottom. Substitutions If you don’t have sweet paprika, you can use a bit of smoked paprika, just don’t add too much. Fresh peas can be used if you have them, but they need to be boiled separately first. Oregano can be omitted or replaced with dried parsley. Variations You can add other spices (thyme, basil), but don’t mix them all at once. For more substance, I sometimes add a few chopped green onion stalks at the end, but it’s not necessary. Serving Ideas This dish pairs well with plain rice, short pasta, or even a slice of bread. It can also be enjoyed on its own, warm or at room temperature. Frequently Asked Questions Can I use canned mushrooms? Yes, but they need to be drained well and added directly with the soy and peas; they don't need to be boiled separately. Does the soy need to be boiled first? Yes, otherwise it will remain tough and won’t absorb the flavors. Boiling also helps eliminate the strong soy taste. What type of peas is best? I use canned peas for speed. If they are fresh or frozen, they need to be boiled separately until softened. Can it be made without soy? Yes, just with mushrooms and peas, but it will be less filling. You can increase the amount of mushrooms if you’re not using soy. Nutritional Values Approximately for one serving (out of 3 servings): Calories: ~160 kcal Protein: ~14 g Carbohydrates: ~21 g Fat: ~1.5 g These are approximate values, as they depend on the type of soy used and how much liquid remains at the end. It’s a dish rich in plant protein and carbohydrates from peas. Storage and Reheating It can be stored in the fridge for up to 2 days in a covered container. When reheating, add a little water if it seems too dry. If left too long, the mushrooms and peas can change texture, so ideally it shouldn't be kept longer than that.

Peas with mushrooms and soy

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