Today’s vegan yellow pea stew is all about a delicious and nutritious dish! This hearty stew is not only full of flavor, but also rich in plant-based protein, fiber and key nutrients. With its bright yellow color and aromatic spices, it’s a warming and indulgent meal for those colder days or whenever you’re craving a healthy, vegan option.
Our one pot recipe is easy to make and uses fresh ingredients that are readily available. Whether you’re already vegan or just looking for new plant-based dishes, our yellow vegan pea stew will delight you! Try different variations, from exotic spices to creamy coconut milk, and discover how diverse and delicious vegan cooking can be. Here’s everything you need to know to prepare and enjoy yellow vegan pea stew in your own kitchen. Be inspired and immerse yourself in the wonderful world of plant-based cuisine!
Yellow Pea Stew, the ingredients
Our Vegan Yellow Pea Stew uses ingredients that are locally sourced and easily sourced, so you can find them at just about any grocery store or local market. By using fresh, seasonal and locally available ingredients, you can not only promote sustainable and environmentally conscious cooking, but also improve the taste and quality of your meal.
For our yellow vegan pea stew you usually need the following ingredients:
Yellow Peas: These can often be found in well-stocked supermarkets, health food stores, or at local markets. Yellow peas are a protein-rich legume and an excellent source of plant-based protein.
Vegetables: Carrots, potatoes, celery, parsley root or parsnips and onions are often available in many regions and form the basis of the stew. You can also look for seasonal and local veggies to maximize the freshness and quality of your ingredients.
Condiments: Herbs such as marjoram and other condiments typical of a pea stew are readily available at most grocery store spice aisles and can easily be used at home to give the stew its signature flavor.
Liquid: Water or vegetable broth is usually used as the base liquid. These are readily available and can be found at any grocery or health food store.
Optional Ingredients: Depending on preference and availability, you can also add optional ingredients like coconut milk or tomatoes to add a creamy or tart touch to your stew. These ingredients are often available at most grocery stores.
By using local and readily available ingredients, you can not only create a delicious and nutritious meal, but also improve your kitchen’s environmental footprint and show your support for local farmers and producers. Bon appetit with our yellow vegan pea stew!
Which peas should I use?
Yellow pea stew usually uses dried yellow peas. These may be available at most supermarkets, health food stores, or your local market. Dried yellow peas are a protein-rich legume and a great ingredient for stews because they develop a soft texture when cooked and absorb flavors well.
It’s important to wash dried yellow peas thoroughly before cooking, removing any impurities or damaged peas if necessary. You can either soak the peas overnight or use a pressure cooking method to reduce the cooking time. Soaking the peas can help reduce cooking time and ensure even cooking.
It is advisable to follow the instructions on the yellow split pea packaging for the best results. Typically, yellow split peas are boiled for about 30-45 minutes until tender and easily mashed. They can then be used in your vegan pea stew to give it the desired texture and consistency.
It’s also possible to use pre-cooked canned yellow split peas if you’re short on time. In this case, you should rinse and drain the peas well before adding them to your stew. In this case, the cooking time can be reduced because the peas are already pre-cooked.
if you like our stew recipe, you might also be interested in these dishes:
- Buttery Pigeon Pea Dal – Mitti Handi Dal
- Potato goulash with paprika – very quick and inexpensive
- White bean hummus with green peas
- creamy pea and mango soup
Vegan legume cuisine: Yellow pea stew with vegetables and herbs
- Bring split peas to a boil with three times the amount of water in a saucepan. Simmer over medium-high heat for about 60 to 90 minutes. Stir occasionally as towards the end the peas tend to stick to the bottom. Skim off and discard any foam.
- In the meantime, prepare the vegetables.
- Peel and dice the onion.
- Peel the carrots and parsley roots and cut into small pieces.
- Clean and dice the celery.
- Wash the leek well and cut into rings.
- Rinse the parsley and shake dry. Pluck leaves and chop finely. Set aside for garnish. If you like, chop the stalks like I did and cook them in the soup with the vegetables until tender.
- When the peas are soft and have almost completely absorbed the liquid, heat the vegetable oil in a large enough saucepan and sauté the diced onions, carrots, parsley roots and celery for 4 to 5 minutes over high heat.
- Add the peas and leek and pour in the vegetable stock until the vegetables are covered. Season with marjoram and simmer on reduced heat for about 10 minutes until the vegetables are soft. (but it should still have bite)
- Finally, season the pea soup with mustard, salt and pepper.
- Serve sprinkled with chopped parsley.