Roasted peppers with soy and pea puree

Roasted peppers with soy and pea puree: a recipe full of flavor and color

Who doesn't love the inviting aroma of roasted peppers, combined with the richness of soy flavor and the freshness of pea puree? This recipe is not just a culinary delight, but also an explosion of vitamins and nutrients, perfect for a healthy meal. Whether you prepare it for a family dinner or a special occasion, it is an excellent choice.

Preparation time: 60 minutes
Cooking time: 40 minutes
Number of servings: 4

Necessary ingredients:

For the roasted peppers with soy:
- 500 g roasted bell peppers
- 2 medium onions
- 3 cloves of garlic
- 100 g soy cubes
- 1 tablespoon hot paprika
- 1/2 teaspoon coriander seeds
- 3 tablespoons tomato paste
- Salt, to taste
- 1 tablespoon olive oil

For the pea puree:
- 1 kg peas
- 1/3 celery
- 1 carrot
- 2 tablespoons fresh dill
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- 2 tablespoons oil

Recipe history:
This recipe combines the tradition of roasted vegetable dishes with the benefits of plant-based proteins from soy. Over time, roasted peppers have been appreciated not only for their taste but also for their nutritional properties, being rich in vitamins A and C. Soy, on the other hand, has become a staple ingredient in vegetarian and vegan diets due to its high protein content. Together, these ingredients create a dish that blends tradition with innovation.

Step by step:

1. Preparing the soy cubes:
Start by boiling the soy cubes in a pot of water, adding salt, paprika, and coriander seeds. Boil for 15 minutes, then drain well. This step is essential for absorbing flavors and improving the texture of the soy. If you want an even more intense flavor, you can marinate them with your favorite spices for a few hours before cooking.

2. Cooking the vegetables:
Peel and finely chop the onion. Heat a tablespoon of olive oil in a large skillet. Add the onion and sauté until it becomes translucent. Here, the aroma of the sautéed onion will enrich the dish. Add the sliced roasted bell peppers (you can use frozen roasted peppers as I did, or you can roast them yourself on the grill for an even more authentic taste). Let them cook on medium heat for 10 minutes to combine the flavors.

3. Finalizing the peppers with soy:
After 10 minutes, add the drained soy cubes and tomato paste. Let the dish cook for another 10 minutes, stirring occasionally. At this point, add the crushed garlic, season with salt and paprika to taste. Turning off the heat will keep the flavors fresh and intense.

4. Preparing the pea puree:
Start by peeling and dicing the celery and carrot. Heat 2 tablespoons of oil in a skillet and add the vegetables. Let them sauté for 3 minutes. This step will help develop the flavors. Then, add the peas and cover with water halfway. Boil for about 20 minutes along with the dill, which will add a fresh and slightly aromatic taste.

5. Finalizing the puree:
Add the tomato paste to the skillet and let it cook for another 5 minutes, then season with salt and pepper. Once the vegetables are cooked, remove from heat and use an immersion blender to turn them into a smooth puree. This puree will add a creamy texture to the dish, being a perfect accompaniment for the roasted peppers.

Serving:
This delicious recipe of roasted peppers with soy and pea puree is served hot, alongside a portion of steaming polenta. The polenta not only complements the dish but also adds a rustic touch. A bottle of dry white wine will make the meal truly special, bringing a perfect balance between the intense flavors of the main dish and the delicacy of the wine.

Practical tips:
- If you like spicy dishes, you can add a few slices of hot pepper to the vegetable mix.
- Instead of soy, you can use textured vegetable protein, which will have a similar taste.
- The pea puree can be enriched with a few fresh mint leaves for a unique flavor.
- If there is leftover puree, you can use it to fill an omelet or serve it as a side dish with fish.

Calories and nutritional benefits:
This dish is full of essential nutrients. A serving of roasted peppers with soy and pea puree contains approximately 350-400 calories, depending on the amount of oil used. It is rich in plant proteins, fiber, vitamins (A, C, K), and minerals. Regular consumption of peas and peppers contributes to healthy digestion and strengthens the immune system.

Frequently asked questions:
- Can I use fresh peppers instead of roasted peppers?
Yes, but roasted peppers add a distinct flavor. If you use fresh peppers, you can grill them to caramelize them a bit.
- What other side dishes go well with this dish?
Besides polenta, you can serve a salad of raw vegetables or freshly baked homemade bread.
- How can I adapt the recipe for vegans?
The recipe is already vegan, but make sure to use a broth without animal-derived ingredients.

Enjoy your meal and happy cooking! This recipe for roasted peppers with soy and pea puree will surely become a favorite in your kitchen, bringing a touch of joy to every meal.