After having seen so many photos of pea pods ready to be popped on Grow The Planet, I decided to share the recipe for my personal interpretation of vegan “meat” sauce, enriched with freshly shelled peas (unfortunately mine aren’t yet home-grown, but I’ll put that right soon).
I usually prepare it without measuring the ingredients, this time I tried to weigh everything but my advice is to taste and modify the recipe as you go along, according to how you prefer it.
I recommend that you try it at least once before judging, even if you’re sceptical and a staunch meat-eater ;) …then you can give me your verdict!
Ingredients for 4 hungry people:
- Dehydrated soya granules (or chunks), 100 gr
- Onion, 1
- Celery, 1 stick
- Carrot, 2 medium/large
- Garlic, 2 cloves
- Freshly shelled peas, 250 gr
- Dried lentils, 90 gr (2 large handfuls)
- Extra-virgin olive oil, 4 spoonfuls
- Tomato passata, 400 gr
- Water, 800 gr
- Still white wine, 1 glass
- Bay leaves, 2
- Chili pepper, 1 (not very hot)
- Dried porcini mushrooms, crumbled, half a handful
- Coarse salt, 1 teaspoon
- Dried oregano, as required
- Dried basil, as required
- Clove, 1
- Pepper, as required
- Concentrated tomato paste, 1 teaspoon (optional)
First of all you must prepare the soya granules. To rehydrate them you need to put them in a saucepan with 3 times their volume of water. Bring to the boil for 15 -20 minutes, strain the soya and leave it to cool.
Some people pat it dry on a cloth, I just leave it in the strainer and squash it a bit to get rid of the water it contains.
Dice the vegetables finely and then sauté them in abundant oil together with the 2 cloves of garlic and the chili pepper. When they have browned a little add the soya granules and cook for a few minutes; add the wine, stir thoroughly and simmer until reduced.
Add the tomato passata and the water (double the quantity of the passata that you’ve just added), the peas, the lentils and all the other ingredients in the list: oregano, basil, dried mushrooms crumbled by hand, the clove, the bay leaves, a pinch of coarse salt and a good sprinkling of black pepper.
Bring to the boil and then move the saucepan on to the smallest burner and put the lid on.
Let the sauce simmer for about 40 minutes, stirring from time to time to make sure it doesn't play tricks on you and doesn't stick to the pan.
The vegan “meat” sauce with peas will be ready when the cloves of garlic dissolve or are reduced to pulp.
As with the majority of recipes that contain legumes, if you let your sauce rest for a day it’ll be even better, so my advice is to make it the day before.
Be lavish with the quantities, the sauce can be frozen in individual portions to be used whenever you like!