These delicious, vegan creamed peas and carrots are the perfect side-dish, loved by children and adults alike. Creamy vegetables go very well with mashed potatoes and can be also enjoyed for lunch or dinner. The recipe is quick and easy to make, plant-based, and gluten-free!
Often, it’s the simplest things in life, that make us truly happy. This, of course, includes the food, which brings back childhood memories. For me, it is creamed peas and carrots but I also love adding other veggies such as cauliflower and carrots. Back in the days, this dish was prepared from a store-bought frozen mix of veggies. Nowadays, I prefer the homemade version.
This meal is great comfort food and besides that, it is much healthier than the version from the grocery store. The ingredients I used are the following:
- Frozen peas – peas are rich in plant-based proteins, B-vitamins and minerals such as iron, calcium, magnesium, and zinc. You could also use peas from a jar/can, however, they are often mushy, so I prefer using frozen peas.
- Fresh carrots – carrots are rich in beta-carotene and also contain B-vitamins, vitamin C, and minerals, like iron, potassium, phosphorus, magnesium, and zinc. You could also replace carrots with sweet potatoes.
- Cauliflower – is available in different colors, whereby the white cauliflower is the most known. It also contains different B-vitamins, vitamin C, and vitamin K. Furthermore, it’s rich in minerals, such as potassium, calcium, magnesium, and phosphorus. Alternatively, you could also use broccoli.
- Corn – preferably, I use fresh corn from the cob but you can also use corn from a jar/can.
- Garlic and onions – add a nice flavor to the vegetables, and they have many health benefits.
- Cream sauce – you can use oat cream or canned coconut milk. If you want the sauce to be low-fat, simply use plant-based milk instead.
- Spices – the spices I chose are rather simple and consist of sea salt, pepper, and chili flakes. I often also use fresh thyme. Dijon mustard and a little lemon juice enhance the flavor of the dish.
- Starch – to thicken the cream sauce, you can choose cornstarch or arrowroot flour. Of course, you can also use wheat flour, if gluten is not an issue.
As always, you can find all the ingredients and measurements in the printable recipe card below!
How To Make Vegan Creamed Peas And Carrots?
STEP 1: First, sauté the chopped onion in a little oil or vegan butter in a pan/skillet. A few minutes later, add the garlic, cauliflower, and the carrots. Then, add vegetable broth and cook it for about 8-10 minutes at low heat with a closed lid.
STEP 2: Meanwhile, cook the mashed potatoes in a different pot, if you like to serve the creamed vegetables with mashed potatoes.
STEP 3: After 8-10 minutes, add the thawed peas and corn to the pan. Stir in the spices, mustard, and lemon juice.
STEP 4: Mix the cornstarch with the plant-based cream/milk in a bowl. This works best with a whisk. Pour the mixture into the pan and stir. After a short time, the sauce will thicken up.
STEP 5: You can taste the sauce at this point and make it spicier. Add more salt, pepper, lemon juice or mustard, if needed. You can also use fresh thyme if you like the taste and nutritional yeast (nooch). Use more plant-based milk/cream, if the sauce gets too thick. If you like to have your sauce thicker, feel free to add a little more starch or flour to it (mixed with plant-based milk/cream).
STEP 6: Mash the potatoes with a potato masher after adding the plant-based cream/milk as well as the spices. Serve and enjoy the creamy vegetables with the mashed potatoes immediately.
Instead of mashed potatoes, make celery puree to turn it into a low-carb dish.
The vegetables also taste delicious in combination with Vegan Hash Browns.
Freezing the creamy veggies works great.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
This Delicious Vegetable Side Dish Is:
- Vegan (dairy-free)
- Easy to make
- Quickly prepared
- Suitable for a variety of meals
Should you give these tasty creamed peas and carrots a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your dish! 🙂
Do you love comfort meals? Then make sure to also check out my other vegan recipes:
- Creamy Vegan Broccoli Risotto
- Vegan Mushroom Bourguignon
- Easy Veggie Stew
- Vegan Lasagna Soup
- Vegan Scalloped Potatoes
- Spinach Artichoke Dip
- Vegan Mushroom Stroganoff
- Creamy Pasta Soup
- Roasted Red Pepper Pasta
Creamed Peas And Carrots
- 1 tbsp vegan butter or oil
- ½ large onion chopped
- 3 garlic cloves finely minced
- 1 ½ cups of (215 g) carrots diced
- 1 ½ cups of (215 g) frozen peas thawed
- 2 cups (200 g) cauliflower chopped into small florets
- 1 ¼ cups of (180 g) corn fresh from the cob or from a jar/can
- 1 ½ cups (360 ml) plant-based cream/milk (*see notes)
- ½ cup (120 ml) vegetable broth
- 2 tbsp cornstarch or arrowroot flour or regular flour
- ½ tsp sea salt or to taste
- Black pepper to taste
- Red pepper flakes to taste
- ½ tbsp fresh thyme or to taste
- 1 tbsp Dijon mustard
- 1 tbsp nutritional yeast (optional)
- ½ tbsp lemon juice
- Sauté the onion with vegan butter (margarine) or some oil in a skillet/pan. After a few minutes, add garlic, cauliflower, and carrots. Pour in the vegetable broth and let it all simmer for a further 8-10 minutes with a closed lid at low heat.
- In the meantime, peel the potatoes and cut them into pieces, then add them to a pot with boiling salted water. Cook the potatoes over medium heat for about 10-15 minutes or until they are fork-tender. Drain the potato water, then add the potatoes back into the pot. Add the plant-based cream/milk and the spices. Mash it all together with a potato masher, until it becomes a potato puree (don't use a food processor or a blender, otherwise the puree will turn out sticky).
- After 8-10 minutes, add the thawed peas and the corn to the pan. Next, stir in the spices, mustard, and lemon juice.
- Mix the plant-based cream and cornstarch in a bowl using a whisk. Pour this mixture into the pan and stir. It thickens up after a short time.
- Taste and adjust seasonings. Feel free to add more salt, pepper, thyme, lemon juice or mustard. If the sauce is too thick, add a splash of plant-based cream/milk. If it's too thin, simply add more cornstarch or flour (mixed with plant-based milk or cream).
- Serve and enjoy the creamed vegetables with mashed potatoes. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to three month.
- You can use any plant-based cream (e.g. oat cream or canned coconut milk). Use unsweetened plant-based milk for a low-fat version. I often use a combination of both.
- Recipe serves 4. Nutrition facts are for one serving.
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