Creamed Peas And Carrots
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!
Servings 4
Ingredients
Creamy veggies
- 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
Mashed potatoes
- 4 medium-sized (600 g) potatoes
- ¼ cup (60 ml) plant-based cream/milk (*see notes)
- ½ tsp nutmeg or to taste
- Sea salt to taste
- Black pepper to taste
Instructions
- You can watch the video in the post for visual instructions.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.
Notes
- 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.
Nutrition Facts
Creamed Peas And Carrots
Amount per Serving
Calories
379
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
20
%
Carbohydrates
68
g
23
%
Fiber
14
g
56
%
Sugar
13
g
14
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.