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