Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
allularpunk, 05/02/09
Creamed Potatoes and PeasIngredients (use vegan versions): 2-3 pounds new potatoes (or baby potatoes of any kind)
1 cup frozen green peas
unsweetened soymilk
1-2 cups veggie broth
1 tablespoon poultry seasoning (sage based)
1/4-1/2 cup AP flour
1-2 tablespoons cornstarch
4 tablespoons vegan butter (I used Earth Balance)
salt and fresh ground pepper to taste
Directions:1. Put the potatoes in a large soup pot (no need to cut, if they're small enough). Pour enough soymilk to almost cover them, then top off with the veggie broth (this took an entire small carton of soymilk, for my potatoes). Add the vegan butter and boil until the potatoes are tender (about 20-25 minutes). The soymilk will froth up and act like it's going to overflow, but it won't, so don't worry.
2. Turn off heat after the potatoes are cooked. Add peas, flour and cornstarch, stirring until the broth thickens into a gravy-like substance. Season with the poultry seasoning, salt, and pepper.
3. Enjoy the awesomeness of creamy potatoes with peas!
Source of recipe: This is something from my childhood that I've always loved... and finally veganized. The final result is much like gravy covered potatoes and peas...the sauce is very rich and creamy and delicious! It's perfect as a side dish, or just as lunch.
