Vegan Potato & Pea Stew
My garden pea & potato stew is a vegan and gluten-free rustic dish that is super easy to make and delicious. As the name suggests, it is made with juicy potatoes and peas simmered in a flavourful sauce. The stew freezes well and can be prepared in advance for these busy evenings when you have no time to cook.
Equipment
- 1 large heavy-based casserole pot with a lid
Ingredients
- 500 g frozen or canned peas
- 500 g waxy potatoes
- 3 garlic cloves
- 1 medium onion
- 2-3 medium carrots
- 2 sticks of celery
- 2 tablespoon tomato puree
- 1 teaspoon chilli paste (optional)
- 500 ml vegetable stock
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon sweet paprika
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon winter savory (optional)
- 1/3 cup fresh parsley or corriander
Instructions
- Peel and dice the onion. Wash and slice the celery sticks. Peel the carrot and garlic. For a rustic appearance of the dish, cut the garlic and carrot into large chunks. Peel and cut the potatoes into medium-sized cubes. Soak the potato cubes in cold water for 15 minutes to remove the access starch.
- Sautee the diced onion in olive oil first to release flavour (1-2 minutes), then add the chopped garlic and carrots. Saute until the carrot is nearly cooked and soft. Add the celery and the tomato and chilli puree. Stir well and saute for 2-3 minutes.
- Add the potato cubes and the sweet paprika to the pot, stir and saute for a minute. Pour the stock in and bring to the boil. Drop the bay leaf and the dry spices in the stock. Reduce the heat, cover with the lid and cook for 10 minutes or until the potatoes are nearly soft. You can poke a potato cube with a fork to check.
- Add the frozen peas to the stew. At this step, I also add the sugar and the chopped fresh coriander. Stir well and simmer for 10 minutes. Remove from the heat and let it sit covered for a few minutes. Garnish with fresh parsley or coriander and serve with fresh crusty bread.