Turkish Pea Stew
Turkish pea stew, also known as “Bezelye,” is a hearty, nutritious stew that’s veggie-loaded and simmered in a tomato sauce. It’s the perfect meal to enjoy on its own or with side dishes.
A protein-packed meal that’s usually made with mince, however, I’ve switched it out for TVP (textured vegetable protein), and it’s delicious!
This is my take on a traditional Turkish dish, and trust me, you’ll be adding it to your go-to recipes list in no time.
What’s in this pea stew?
The ingredients are straightforward. Here’s what you’ll find inside:
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- Olive oil
- Red pepper (capsicum)
- Green peas (fresh or frozen)
- TVP (textured vegetable protein)
- Tomato paste
- Vegetable stock cube
- Smoked paprika
What would you serve with this dish?
This is great both as a main or side dish. You can serve it in many different ways. Here are a few suggestions:
Tips for making this dish
- You can use canned tomatoes instead of fresh ones if that’s all you can access.
- If you don’t want to use TVP, you can leave it out altogether or swap it for vegan mince. You’ll need about 1 cup. You’ll have to add it at the beginning with the onions and garlic if using mince from the fridge. Cook it down for 2-3 minutes, then follow the recipe as written.
- You can substitute the frozen with fresh or canned peas. I haven’t tried this myself.
- This is a great meal prep dish. It’ll keep in the fridge for up to 3-4 days and freeze for up to 6 months. Just thaw it out in the refrigerator and reheat it on the stove with a dash of extra water to loosen it.
- If you want some heat, you can add red chilli flakes in step 6.
I hope you enjoy this simple, humble dish. Yes, it’s a pea-based dish, but trust me, it’s delicious!
I’m still scratching my head, wondering why peas get such a bad rap?!
Other recipes you’ll love:
- Vegan Falafel Bowl
- Red Lentil Stew with Potatoes and Peas
- Turkish-Style Shredded Tofu Wraps (Vegan)
- Turkish Stewed Green Beans
- How To Make Vegan Falafel
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Turkish Pea Stew
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6
A Turkish pea stew that is loaded with veggies and hearty goodness. Easy to make and a meal that the whole family can enjoy! This recipe can be served as a main or a side.
- ½ cup / 50g TVP (textured vegetable protein)
- 3 tablespoons olive oil
- 1 onion, finely diced
- 3 garlic cloves, thinly sliced
- 1 medium carrot, finely diced
- 380g / .84 pounds (around 3–4 med) potatoes, finely diced
- 1 medium red pepper (capsicum), finely diced
- 4 cups / 500g green peas (fresh or frozen)
- 2 medium tomatoes, chopped
- 1 heaped tablespoon tomato paste
- ½ teaspoon smoked paprika
- 1 vegetable stock cube (or 1 heaped teaspoon of powder)
- 2 cups / 500ml water
- 1 teaspoon salt (adjust as needed)
- ½ teaspoon pepper, freshly cracked
- In a small bowl, add the TVP, pour boiling water to submerge it, and cover it with a lid or plate. Set aside.
- Before you start cooking, chop up the onion, garlic, carrot, potatoes, red pepper, and tomatoes. Keep each one separate.
- To a large pot on medium-high heat, add the olive oil, onions, and garlic. Saute for a couple of minutes until it gets a bit of colour.
- Add in the carrot and potatoes, stirring for about 30 seconds to ensure that the potatoes don’t stick to the bottom. If they start to catch, add a splash of water to deglaze the pot. Let it cook for 5 minutes, covered partially with a lid.
- Drain and rinse the TVP and add it to the pot with red pepper, green peas, tomatoes, tomato paste, and smoked paprika. Cook for a further 2-3 minutes, stirring occasionally.
- Add in the stock cube and water and cook for 10 minutes with the lid partially on.
- Lastly, add salt and pepper and cook until the potatoes are cooked. This should take about 5 minutes. Check the seasoning and adjust if necessary.
- Serve warm with some bread or on its own. This dish makes a great side or as a main.
- Diet: Vegan