Vegan Yellow Pea Ragu
Food is Love
This dish is basically a tribute to both my grandmothers. Why? So, let me tell you something my dad’s mum always used to make. It’s something similar to a porridge consistency but made from these yellow peas. My Mummy’s Mum also used to make this as a delicious soup.
My Mummy’s Mum also used to make this as a delicious soup. As a kid, I clearly remember the smell of these dishes and it’s such a nostalgic smell and I just remember this dish being perfect every time, especially when we had family lunch with my cousins and uncles and aunties:) My grandmothers used organic farm ingredients and I have such deep and strong memories of gathering fresh herbs from their organic gardens. Both lovely ladies inspired this idea to make my own version which is a lovely basic meal perfect for a light lunch or dinner and really good for your diet if you have an active lifestyle.
Yellow peas are also an amazing ingredient in the vegan kitchen, as they have plenty of vitamins and minerals and they also contain all nine essential amino acids. In fact, yellow peas are really beneficial for our bodies in so many ways and also there are so many different ways you can cook it.
This time I created Vegan Yellow Pea Ragu just one portion so if you would like to feed your family or your friends just measure more, please.
Also, Vegan Yellow Pea Ragu is so easy to make for example like https://greenrabbitkitchen.com/lentils-spinach-balls/
I will appreciate your feedback on this dish
Ingredients:
100g yellow peas
1 clove of garlic
1 small shallot (15g)
1 small carrot (50g)
550ml water with veggie stock
A pinch of dry thyme
1/3 teaspoon smoked paprika powder
25g vegan butter or spread
Salt & pepper
Oil
Vegan Yellow Pea Ragu
: Gluten-Free and Dairy Free
: Healthy Benefits and Family Meal
: Good for Kids
: Low Fat Meal
: Easy To Make It
: Perfect for Familly
: Low-Cost Ingredients
: Friendly for Your Vegan Fitness Diet
: Perfect for any occasion
Soak the yellow peas beforehand for 2 days so they’ll become soft. Then, when you’re ready to prepare the dish, dice the garlic and shallots and pan-fry for 4 min, stirring as you go. Next, add diced carrot and thyme and mix together for around 2 min. Then, add peas and mix together again for around 2 min before adding the water with veggie stock. Also, add the paprika powder and cook for around 40 min (depending on how good your cooker is) until the mixture is soft just before you remove it from the heat add the vegan butter and stir with a wooden spoon, making sure you have nice smooth, un-watery consistency. Finally, add salt & pepper and. To get a slightly mushy, thicker consistency you can take half of the mixture and mix it with a food processor or hand blender, before combining both halves of the mixture again and finally mixing it. I would like to suggest serving this with any type of vegan sausages or smoked tofu, or even king oyster mushrooms would work very well with some vegetables, also drizzling a bit of olive oil on top is always nice. 🙂
Ingredients
Instructions
