Vegan Creamed Potatoes and Peas
Ingredients:
- 4 large potatoes, peeled and diced
- 2 cups frozen peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons all-purpose flour
- 1.5 cups vegetable broth
- 1 cup unsweetened almond milk or other plant-based milk
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Cook the Potatoes and Peas:
- In a large pot of boiling water, cook the diced potatoes until tender, about 10-15 minutes. Add the frozen peas to the pot during the last 2-3 minutes of cooking. Drain and set aside.
- Prepare the Sauce:
- In a separate large skillet or saucepan, heat the vegan butter or olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Cream Sauce:
- Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for 1-2 minutes to form a roux.
- Gradually whisk in the vegetable broth and almond milk, stirring continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
- Combine Potatoes, Peas, and Sauce:
- Add the cooked potatoes and peas to the sauce in the skillet. Stir gently to coat the vegetables evenly with the cream sauce.
- Season and Serve:
- Season with salt and pepper to taste. If desired, sprinkle chopped fresh parsley over the top for garnish.
- Serve the vegan creamed potatoes and peas warm as a comforting side dish.
This vegan version of classic creamed potatoes and peas maintains the creamy texture and savory flavors without using any animal products, providing a delicious and satisfying dish suitable for vegans and anyone looking for a plant-based option.