Potato and pea dish (vegan)

Name: Potato and pea dish (vegan) - Iulia M.
Ingredients: 6; 7 potatoes; 2 handfuls of peas; 1 onion; 2 carrots; oil; salt; pepper; parsley

Sezon - Potato and pea dish (vegan) by Iulia M. - Recipia

The first time I tried making this potato and pea dish was on a Sunday, right when I forgot to buy anything else at the market and the fridge was, how should I put it, more air than content. I had some rather sad-looking potatoes, about two onions, and a handful of frozen peas that had been forgotten in the freezer, while the carrots had been sitting in a jar of water for a few days to prevent them from wilting completely. I don’t know how, but it turned out so delicious that I’ve been making it ever since, especially when I don’t feel like complicating things or when I have guests who are fasting and I don’t want to deal with sophisticated dishes. Honestly, the first time I messed it up a bit: I added too much water and forgot the salt, so I ended up with a rather pale soup. Now I think I’ve learned how to adjust it to be just the way I like it: thick, with the vegetables not turning to mush, and the sauce well bound thanks to the potatoes. Let me tell you quickly if you’re in a hurry and don’t have patience: it takes about 15 minutes to chop everything and another 40-45 minutes to simmer on low heat, so roughly an hour in total, at most. It yields a pot of 4-5 servings, depending on how much everyone eats (I make 6 servings if I want leftovers for the next day). It’s one of the simplest dishes possible; you don’t need to be a chef or have two left hands for it to turn out well, just a bit of patience while it cooks. I make this recipe quite often for three reasons: it’s super handy when I don’t feel like meat, it doesn’t involve anything expensive (I always have all the ingredients at home), and it tastes great even the next day, even cold. Honestly, it’s also the kind of dish where you can play around a bit without messing it up: if someone else shows up for dinner, I can quickly increase the quantities. Plus, it’s the kind of meal you can serve to anyone, regardless of whether they’re fasting or picky; they’ll eat it without complaining. For me, that’s a big deal. Now, here are the ingredients I use for a pot of about 4-5 servings: 6-7 medium potatoes (about 1 kg in total) – the base of the dish, without which there’s nothing to talk about 2 good handfuls of peas (let’s say 300-350g, frozen or canned) – they add sweetness and color, and make the dish more filling 1 large onion (or 2 small ones; I don’t skimp on onions) – adds flavor; there’s no point in skipping it 2 medium carrots – for a bit of color and a slightly sweet taste; I cut them into rounds or quarters, depending on my mood 2-3 tablespoons of oil (enough so the vegetables don’t float but also don’t burn) – any sunflower oil works, or olive oil if you want to change the flavor A full tablespoon of tomato paste (or tomato puree, or 200ml of tomato juice) – for flavor and a slightly tangy sauce; I add more if I feel like it Salt and pepper, to taste – I’ve never measured, but I put at least a teaspoon of salt at the beginning A bunch of parsley – at the end, it adds freshness; honestly, if you don’t add parsley, it doesn’t feel complete Plus, enough water to cover everything, with about two fingers above the vegetables – you can use vegetable broth if you have it, but it’s not a must Now, let me walk you through how I make it step by step (and usually I move like this without timing myself): 1. I peel everything that needs peeling: potatoes, carrots, onions. I cut the potatoes into cubes about the size of a bite. For the carrots, if I feel like it, I leave them in thicker rounds; if they’re thick, I cut them in half and then slice them. I chop the onion fairly finely, but I don’t stress about it; it will melt while cooking. If the peas are frozen, I quickly rinse them under water so they don’t stick together in the meantime. 2. In a not-too-large pot (let’s say 4-5 liters), I heat the oil over medium heat. When it starts to sizzle when you drop a piece of onion in, I throw in all the onions and give it a stir with a wooden spoon. I don’t let them fry, just enough to become shiny, for a maximum of one or two minutes. If you forget and let them burn, it gives a bitter taste, and you don’t want that. 3. I add the carrots to the onions and stir a few times. I let everything simmer for another two or three minutes to let the flavors mingle and soften a bit. Sometimes I add a splash of water here to prevent anything from sticking to the bottom. 4. I add the tomato paste (or tomato juice, depending on what I have on hand). I mix it well so it doesn’t burn – if it sticks to the pot, that’s not good; it turns sour and dark in color. 5. Now I add the diced potatoes and peas. If you’re using canned peas, make sure to drain them well beforehand. I stir again to combine everything. 6. I pour in enough water to cover the vegetables by about two fingers. If I have clear vegetable broth on hand, I use broth instead of water – I don’t know why, but it turns out better, somehow rounder in flavor, but I don’t always stick to this. 7. Now I add salt and pepper. I prefer to add salt from the beginning, but I don’t go overboard – I taste again at the end. I cover the pot with a lid and let it cook on low to medium heat. After about 25-30 minutes, I start checking: the potatoes should be soft but not falling apart. If the water reduces too much, I add a bit more. 8. When the potatoes and carrots are cooked, I take off the lid, taste, and adjust with salt, pepper, and if I think the sauce is too thin, I let it simmer without the lid for about 5-7 minutes to evaporate some of the liquid. In the last 2-3 minutes, I toss in the chopped parsley and stir once more. 9. I let it rest for at least 10 minutes before serving. It may sound strange, but this is how the sauce thickens, and the flavor mellows a bit. Here are a few tips from my experiences (and what I’ve seen in others): - Don’t skimp on the onion; otherwise, the dish will turn out bland. - If you’re using fresh peas (from pods), boil them separately for a bit beforehand, or they’ll remain too hard. - Some people add a clove of garlic at the end, but honestly, I don’t like it here; everyone has their tastes. - Many add bay leaves or thyme – I’ve tried it too, but it seems to take away from the natural sweetness of the peas. - The biggest risk is adding too much water – if that happens, you’ll need to let it simmer without the lid; don’t try to remove water, just wait for it to reduce on low heat. - If you want it to be heartier, you can add a bit of celery or parsnip, but be careful as they can overpower the other flavors. - For those on a diet or who can’t handle oil, it can be made without it; just sauté the onions with a bit of water from the start. Substitutions and adaptations for anyone: - Gluten-free – the recipe is already gluten-free; just don’t add any flour. - Without oil – see above; it works with just water at the beginning, but it’s a bit more “diet-friendly.” - With canned peas – make sure they’re rinsed and drained well; add them towards the end to avoid turning mushy. - Tomato paste can be replaced with fresh tomatoes; just blanch and peel them first, but it will be a bit more sour. - You can add other vegetables: zucchini, bell peppers, but then it’s not the classic dish; it’s great for improvising when you have leftovers in the fridge. - If you’re not fasting, you can sauté the onions with a small cube of butter – it turns out even creamier. - On colder days, you can add a bit of smoked paprika or finely chopped hot pepper for those who want some warmth in their bowl. Variations: - Some people add a few sliced black olives for a salty taste, but I don’t because not everyone can handle them at the table. - Another option is to add half a teaspoon of vinegar at the end, just to “cut” the sweetness – I prefer to leave it as is, but tastes vary. - For those concerned about protein, you can add a handful of cooked chickpeas towards the end – it won’t be quite authentic, but it will be heartier. Serving ideas: - It goes best with a simple green salad or assorted pickles, depending on the season. Sauerkraut, gherkins, or peppers, your choice; no room for fussiness. - Some eat it with dark bread or polenta; I prefer it with a slice of toasted bread to soak up the sauce. - If you’re in the mood for a complete meal, start with a beet salad or a white cabbage salad, and finish with a compote or a slice of apple pie. Questions I keep getting: 1. What type of potatoes should I choose? I usually go for white potatoes because they cook quickly and make the sauce creamier. Red potatoes stay firmer and don’t create that thick sauce, but if that’s all you have, they work too. 2. Do the peas need to be boiled beforehand? If they’re frozen, no. You throw them directly into the pot. If they’re fresh and firm, yes, they need to be boiled separately for about 10 minutes. Canned peas are added towards the end to avoid becoming mushy. 3. Can it be made in a slow cooker? Yes, I’ve tried it once. You put all the vegetables, cover with water, and let it cook for 3-4 hours on “high.” The flavor is sweeter, but the peas turn out quite soft. 4. If I want a thicker dish, what do I do? Reduce the amount of water and let it cook without a lid at the end. You can mash a few potatoes from the edges with a spoon to thicken the sauce. But be careful not to turn it into pea potato mash! 5. How do I reheat the dish the next day? Put it directly on low heat, adding a splash of water if it has thickened too much. If you reheat it in the microwave, cover the dish; otherwise, it will splatter everywhere. Nutritional values (estimated, per regular serving, without bread): About 220-250 kcal, of which about 50g are carbohydrates (most coming from potatoes and peas), 2-3g of protein, 6-8g of fat (depending on how much oil you use). It’s filling because the fiber from the vegetables keeps you full, it has no cholesterol, and it’s great for those fasting or wanting to lose a few pounds. The only caution is with salt and large portions; otherwise, there’s no need to worry. How to store and reheat: It keeps well in the fridge for 2-3 days, in a pot with a lid or in a well-sealed container. When reheating, put it on low heat and add a bit of water if it has absorbed all the sauce overnight. If you see it has developed a thin layer of fat, that’s okay; it melts quickly when reheated. I don’t recommend freezing it, as the texture of the potatoes changes and it becomes mealy. It’s better to finish it the next day or use it as a side dish for something else (for example, alongside a vegetable grill or even with some fried eggs if you’re not fasting anymore).

Preparation

In the pot where we decided to prepare, we put a little oil and when it has heated, we add the chopped onion, which we only leave for a very short time. We add the carrot, and then we add a good tablespoon of tomato paste. After they have softened a bit, we add the peas and potatoes, and we fill with water until they are covered and exceed by about 2-3 fingers, we season and let them boil. When it is almost ready, we add the parsley. It is served with salad or pickles. The tomato paste can also be well replaced with tomato juice. Instead of water, we can use vegetable broth.

Ingredients

6
7 potatoes
2 handfuls of peas
1 onion
2 carrots
oil
salt
pepper
parsley

Potato and pea dish (vegan)

Preparation

Ingredients

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